Vegan Sweet Potato Biscuits

A sweet or savory spin on biscuits that feature sweet potato for a tender, moist interior and a very pretty golden color. Fold in some fresh herbs for a more savory flavor, and to help pair these biscuits with one of your favorite brunch or dinner recipes. For a sweeter version, add a few tablespoons of sugar.
Ingredients:

• 6 tablespoons tablespoons unsweetened soy, almond, or rice milk
• 1 teaspoon apple cider vinegar
• 3/4 cup sweet potato puree (homemade or store-bought; substitute pumpkin or butternut squash puree)
• 2 cups all-purpose flour, plus extra for rolling and dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoons cold vegan buttery spread (such as Earth Balance), plus an extra tablespoon melted buttery spread for brushing biscuit tops
• 1 teaspoon (each) fresh and finely chopped thyme, rosemary, and chives (optional)
• 6 tablespoons unsweetened soy, almond, or rice milk
• 1 teaspoon apple cider vinegar
• 3/4 cup sweet potato puree (homemade or store bought)
• 2 cups all purpose flour, plus extra for rolling and dusting
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons organic cane sugar
• 1/4 teaspoon salt
• 6 tablespoons cold vegan buttery spread (such as Earth Balance), plus an extra tablespoon melted buttery spread for brushing biscuit tops

Instructions:

1. Preheat the oven to 400° F. Whisk together the non-dairy milk and cider vinegar vigorously, until it’s frothy. Stir in the sweet potato puree.
2. Mix the flour, baking powder, baking soda, and salt together. Add the buttery spread and use a pastry cutter to mix it into the flour. The pieces of buttery spread should be so small that they’re not really visible by the time you’re done. (Alternately, you can use two knives for the cutting.) Stir in the herbs now, if using.
3. Make a well in the center of the flour mixture and add the wet ingredients and the herbs, if using. Fold them in with a spatula, then knead the mixture together quickly with floured hands, until everything is just combined evenly. (Depending on how moist your sweet potato purée is, you may need to add slightly more flour.)
4. Turn the dough out onto a floured surface and flatten it to a rectangle about 1-inch thick. Use a cookie or biscuit cutter to cut it into 6 to 8 biscuits. Place the biscuits onto a parchment lined baking sheet and brush the tops with the tablespoon of melted buttery spread. Bake for 10 to 12 minutes, or until lightly golden on bottom and firm on top. Transfer to wire racks to cool until you’re ready to enjoy them.
5. Preheat the oven to 400° F. Whisk together the non-dairy milk and cider vinegar vigorously, until it’s frothy. Stir in the sweet potato puree.
6. Mix the flour, baking powder, baking soda, sugar, and salt together. Add the buttery spread and use a pastry cutter to mix it into the flour. The pieces of buttery spread should be so small that they’re not really visible by the time you’re done. (Alternately, you can use two knives for the cutting.)
7. Make a well in the center of the flour mixture and add the wet ingredients. Fold them in with a spatula, then knead the mixture together quickly with floured hands, until everything is just combined evenly. (Depending on how moist your sweet potato purée is, you may need to add slightly more flour.)
8. Turn the dough out onto a floured surface and flatten it to a rectangle about 1-inch thick. Use a cookie or biscuit cutter to cut it into 6 to 8 biscuits. Place the biscuits onto a parchment lined baking sheet and brush the tops with the tablespoon of melted buttery spread. Bake for 10 to 12 minutes, or until lightly golden on bottom and firm on top. Transfer to wire racks to cool until you’re ready to enjoy them.

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