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  • 2/3 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
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup safflower oil
  • 1 cup cooked, mashed sweet potatoes


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 to form a soft dough.

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.

Nutrition Information

  • Calories 143
  • Carbohydrate Content 22 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 161 mg
  • Sugar Content 0 g