Vegan Sweet Potato Biscuits

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These Vegan Sweet Potato Biscuits are great for breakfast or desert. With some jam or just like that, with a cup of thee or coffee. You musts try them!

I also love that these are perfect for your holiday table. Easy, low stress, and perfect to make ahead! They can be stored in the freezer and warmed up again with some coconut oil in the pan. By forming and folding dough, we develop beautiful layers and avoid over mixing. These are delicious with our jam recipe.

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Total Time 40 mins Servings: 8 Best Season: Spring


Biscuits with a warm flavour, perfect as snack! ๐Ÿคค๐Ÿ‘Œ๐Ÿฝ๐Ÿ 



Off On

  1. Make vegan buttermilk by mixing the soy milk with the lemon juice and let it sit for 15 minutes. Preheat the oven to 220C/425F.

  2. In a big bowl combine whole wheat flour , all-purpose flour, salt and bakingย  powder. Mix well and add hard coconut oil cut/mashedย  into small peaces (easy way: freeze coconut oil and grate it).

  3. In a separate bowl, mix the baked, peeled and mashed sweet potato with sugar and the vegan butter milk (soy milk with lemon).

    Mix well and add to the flour mix, and combine that well together.

  4. Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 2 fingers thick. Dough will be floury and a bit crumbly. Fold the rectangle into thirds, lifting one-third and folding onto the middle, and doing the same with the other side. Repeat this a second time.

  5. Press out into a rectangle, about 1.5 fingers thick. Cut into 8 equal portions. Transfer to a baking tray, spacing biscuits evenly.

    Bake for 20-25 minutes.

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