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Recipe: ​Sweet Potato Biscuits

by Our Tolland

Sweet Potato Biscuits

Sweet Potato Biscuits

2/3 cup soy milk

2 tsp. fresh lemon juice

1 cup whole grain pastry flour

1 cup unbleached all-purpose flour

1 tbsp. raw sugar

1 tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

¼ cup safflower oil (I use 2 tbsp. light olive oil)

1 cup cooked, mashed sweet potato

Preheat oven to 450 degrees F.

In a small bowl, combine soy milk with lemon juice. Set aside (Mixture will thicken and resemble buttermilk).

In a medium bowl, combine fours, sugar, baking powder, baking soda, and salt. Set aside.

In large bowl, combine oil and mashed sweet potato. Alternately ad 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 biscuits will be tough.) Pat down into a 12 X 9 inch rectangle about ½ inch thick. Cut dough with a floured round biscuit cutter. Place biscuits on a baking sheet spaced ab out ½ inch apart. Bake until golden, about 8 to 10 minutes. Serve warm.

Recipe Submitted by Vickie Hadge

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Written by:

Our Tolland

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