As a Georgia-girl living in California, I find myself missing the South quite a bit. But there is something quintessentially Southern about a sweet potato biscuit, and it feels good to know I can always whip up a batch of these as a perfect reminder of my Georgia home. They’re fluffy but at the same time, the sweet potato keeps them really moist. They are best hot, fresh out of the oven, but if you have any leftover, just store them in the fridge and reheat when you’re ready. Top with some gravy, or butter and jam, or make yourself a breakfast sandwich!
Vegan Sweet Potato Buttermilk Biscuits
- 1 cup sweet potato, cooked and mashed
- 1/2 cup non-dairy milk
- 1/2 Tablespoon coconut vinegar (or apple cider vinegar)
- 1 1/2 cups flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 Tablespoons Earth Balance Buttery Spread or refined coconut oil, cut into small bits
- Preheat oven to 400 degrees.
- Stir the coconut vinegar into the non-dairy milk, set aside.
- In a medium sized mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt. Then work the small pieces of Earth Balance Buttery Spread or coconut oil into the flour mixture using your fingertips. Keep pinching and working through until only small bits are left. Put the flour mixture in the freezer 10 minutes.
- Mix together the sweet potato and vinegared milk.
- Add the sweet potato mixture to the chilled flour and gently mix with a wooden spoon until just combined.
- Turn out onto a lightly floured surface and gently shape until it’s about 1 1/2 inches thick. Use a 2″ biscuit or cookie cutter to get as many biscuits as possible before having to reform for a second round of cutting. The more you handle the dough, the less fluffy your biscuits will turn out, so get as many as you can the first time around.
- Bake on a parchment lined cookie sheet for 16-18 minutes, or until bottoms are evenly browned.