nutritional information

Per Biscuit:

  • Calories: 143
  • Protein: 3 g
  • Total Fat: 5 g
  • Carbohydrates: 22 g
  • Sodium: 161 mg
  • Fiber: 2 g
Vegan

Sweet Potato Biscuits

Makes 12

30 minutes or fewer

Preheat oven to 450°F. In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will thicken and resemble buttermilk.) In medium bowl, combine flours, sugar, baking powder, baking soda and salt. Set aside. In large bowl, combine oil and mashed sweet potatoes. Alternately add dry ingredients and soy milk mixture to sweet potatoes [...]
  • ⅔ cup soy milk
  • 2 tsp. fresh lemon juice
  • 1 cup whole-grain pastry flour
  • 1 cup unbleached all-purpose flour
  • 1 Tbs. raw sugar (see glossary, p. 99)
  • 1 Tbs. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ¼ cup safflower oil
  • 1 cup cooked, mashed sweet potatoes
  1. Preheat oven to 450°F.
  2. In small bowl, combine soy milk with lemon juice. Set aside. (Mixture will thicken and resemble buttermilk.)
  3. In medium bowl, combine flours, sugar, baking powder, baking soda and salt. Set aside.
  4. In large bowl, combine oil and mashed sweet potatoes. Alternately add dry ingredients and soy milk mixture to sweet potatoes to form a soft dough.
  5. Turn out onto a lightly floured work surface and knead briefly. (Don’t overwork or biscuit will be tough.) Pat dough into a 12 x 9-inch rectangle about 1/2 inch thick. Cut dough with a floured round biscuit cutter. Place biscuits on a baking sheet, spacing about 1/2 inch apart. Bake until golden, about 8 to 10 minutes. Serve warm.
March 1999

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comments

I just ate my first biscuit (hot out of the oven) and these are deadly delicious. I substituted rice vinegar for lemon juice and canola oil for safflower oil, but otherwise followed the recipe as written. They turn out to be a pleasing pale orange color and pull apart nicely. It took 12 minutes to bake them in my oven.

Laura Lynn - 2010-04-11 17:48:32