Vegan Sweet Potato Biscuits

Vegan sweet potato biscuits are easy to process, and they are great as holiday side dishes or snacks. Moreover, mashed sweet potato makes the biscuits soft, moist that you can have as an appetizer.

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Course: Side Dish

Cuisine: American

Keyword: Vegan sweet potato biscuits

Prep Time: 10

Cook Time: 15

Servings: servings

Calories: 183kcal

Equipment

1 baking pan

Ingredients

1 1/4 cup all-purpose gluten-free flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup Vegan Butter ( I used Earth Balance Buttery Spread)
1/2 cup cooked mashed sweet potatoes
1/2 cup almond milk
2 tablespoons ground flaxseeds
2 tablespoons maple syrup

Instructions

Preheat the oven at 425°F and keep the baking sheet with parchment paper in the oven.
Combine mashed sweet potatoes, almond milk, ground flaxseed, and maple syrup in a medium bowl. Set aside.
Mix the dry ingredients such as flour, baking powder, cinnamon, and salt in a large bowl. Add the chunks of cold vegan butter, then mix into flour mixture until the mixture resembles a coarse meal, using a pastry cutter or your hands.
Add the mashed sweet potato mixture and fold gently with the dry ingredients to combine.
To make the dough, sprinkle some flour on the work surface. Put the dough out onto the surface and knead lightly with the palm of your hand until the mixture comes together.
Pat the dough to about a half-inch thickness. Get a 2-inch round biscuit cutter tool or glass or biscuit shaper to cut the dough into biscuits. Repeat the process of shaping biscuits until all the dough is used to make biscuits.
Place the sweet potato biscuits onto the prepared baking sheet and bake until the tops are slightly golden brown on the bottom and firm to the touch, 15-18 minutes.

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