When I tell you, these were AMAZING. You know what, I’ll just let you see for yourself…Recipe down below. Thank you again for your support!
Grocery List:
- Sweet potatoes
- Plant-based milk
- Cold plant-based butter
- Baking powder
- Maple syrup
- ACV (apple cider vinegar)
- Baking powder
Ingredients:
- 1 cup cooked mashed sweet potato (from one large sweet potato)
- ¾ cup plant-based milk, as needed
- ½ tablespoon of ACV
- 3 cups all-purpose flour
- 1 tablespoons maple syrup
- 1 tablespoon of sugar (brown or white)
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 8 tablespoons (½ cup) COLD plant-based butter, cut into small chunks
FOR THE BISCUITS
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- First, combine the plant-based milk and ACV and set aside for 4-5 minutes allowing it to curdle, this is your buttermilk substitute!
- In a small bowl, whisk together the mashed sweet potatoes, maple syrup, and plant-based buttermilk. Set aside.
- In the bowl of a food processor or bowl, combine the flour, sugar, baking powder and salt; whisk for a few seconds to mix. Add the chunks of cold butter, then mix until the mixture resembles coarse meal with some pea-size chunks of butter within. (Remember: If you don’t have a food processor, this can be done by hand.)
- Transfer the flour mixture into a larger bowl, then add the sweet potato mixture and fold gently to combine. Add a little more plant-based milk or flour if needed until the dough is just moistened and holds together still.
- Sprinkle a small handful of flour on a work surface. Place the dough onto the surface and knead lightly until the mixture comes together. Be sure to fold your dough. Continue to fold and set in the freezer for 10 minutes. (This ensures your dough is nice and flakey)
- Remove the dough from the freezer and pat the dough into a ¾-inch round. Using a 2½ inch-round biscuit cutter (or glass cup) cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits. Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Serve warm with maple cinnamon butter.
