Vegan Sweet Potato Biscuits

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Healthy flakey biscuits made with sweet potato

Prep Time 1 20

Servings

Calories 127kcal

3 tbsp refined coconut oil
3 tbsp vegan butter
2 1/4 cup whole wheat cake flour or whole wheat pastry flour plus more for dusting
1 1/2 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened oat milk
1 cup mashed sweet potato (I used Japanese sweet potato)

Preheat oven to 350 degrees and wash a 3 small or 2 medium sweet potatoes. Poke holes in each sweet potato with a fork and place in the oven. Let roast till tender or about an hour
Let sweet potatoes cool and blend sweet potato in a food processor without the sling until smooth
In a medium mixing bowl combine flour, salt, baking powder, and baking soda
In a small mixing bowl combine butter and coconut oil and chop in to small pieces ( I just used kitchen scissors) and put in the freezer for up to 5 minutes.
Add the butter and coconut oil to the flour mixture and mix with your hands until the butter and coconut oil are pea size pieces
Then add in the mashed sweet potato and oat milk and mix until mostly combined. The batter will not be smooth but just be sure it is well incorporated.
Place batter on a flour surface and pat dough down until it is about 3/4 -1 inch thick. Take a circle cutter (I used a mason jar) and cut out circles. Place on a pan lined with parchment paper and repeat until all the dough is used up. Brush with a little melted butter if you want the tops to be more golden (this step is totally optional)
Bake at a 350 degree oven for about 15 minutes or until the tops become lightly brown.
Keep in a airtight container for 3-4 days.

Nutrition facts calculated for 15 biscuits