I was really nervous about these biscuits. I wasn’t sure how the vegan butter substitute was going to work out. I wasn’t sure how the addition of the sweet potato was going to affect the dough. And, just as I was getting ready to make them, I realized I didn’t actually have the flour that I thought I had and the grocery store was already closed. Apparently, I had some good cooking karma happening this week because they turned out great! They were tender and soft and buttery with just a hint of sweet potatoey goodness.
I had planned on using self-rising flour, but I wound up using all-purpose flour and adding baking powder instead. The self-rising may have given me more lift in the long run but I think it all worked out fine. As far as the vegan butter substitute goes, it was great! It did seem to melt a little faster than regular butter, so I added some refrigerator time between steps. I think this helped quite a bit in keeping the butter substitute cold. Cold butter is important when making biscuits because it helps you achieve layers, flakiness and buttery patches throughout the finished biscuit.
You should definitely give these a whirl. I’m sure you won’t regret it.
Oh, and as previously predicted, they were perfect with my roasted cranberry chutney.
- Sweet potato, 1 cup, diced, boiled until tender and cooled
- Cinnamon, pinch
- Nutmeg, pinch
- Black Pepper, pinch (freshly cracked)
- Soymilk, 1 cup
- Vinegar, 1 tsp.
- Flour, 2 cups, all-purpose flour
- Baking Powder, 2 tsp.
- Sugar, 1 tsp.
- Salt, ½ tsp.
- Vegan butter, 5 tbsp., very cold – plus 1 tbsp. for brushing tops of biscuits
Preheat oven to 450 degrees.
Peel and dice sweet potato and boil until tender. Drain and return to pot. Cook over low heat for about 1 minute in order to cook out any extra liquid from boiling. Add cinnamon, nutmeg and pepper, mix and set aside to cool.
To make vegan buttermilk, combine soymilk and vinegar, stir and set aside.
Melt 1 tbsp. butter, set aside.
Spoon flour into measuring cup and level with a knife. Measure flour into bowl. Add sugar and salt. Cut in butter until mixtures resembles coarse crumbs. Refrigerate for 5 minutes.
Lightly toss in sweet potato, being careful not to overwork the mixture and melt the butter. Blend in enough soymilk mixture until dough leaves sides of bowl. Knead gently 2 or 3 times on lightly floured surface. Place in the refrigerator, covered, for about 20 minutes.
After 20 minutes in the refrigerator, pat down dough to about ½ inch to ¾ inch thickness. Cut with biscuit cutter that is about 3 inches wide. Place on pan with biscuits touching. Brush tops lightly with melted butter. Bake at 450 for 10-12 minutes or until golden brown. Cool for a few minutes on wire rack.