Sweet Potato Chive Biscuits
A vegan biscuit recipe that won't have you missing dairy. This recipe comes together quickly with a couple simple steps using the Food Processor. The key is using the blade to cut the margarine into the flour.
- 1¼ cup (275 g) cooked sweet potato, or about 2 medium, chilled, skin removed
- 1 cup (240 ml) almond milk
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons (30 ml) date syrup, or honey
- 1½ cup (215 g) all-purpose flour
- 1½ cup (190 g) cake flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt, optional
- ⅓ cup (75 g) vegan margarine, plant based, cut into chunks, plus extra for brushing
- ¼ cup (4 g) fresh chives, chopped
- Preheat oven to 425°F. Line a baking tray with parchment or a silicon baking sheet.
- Place sweet potato, almond milk, vinegar and date syrup into a medium size bowl and whisk together and set aside. (This mixture does not need to be smooth, just incorporated.)
- Place flour, baking powder, baking soda, sea salt, optional, margarine and chives into the Food Processor Work Bowl fitted with the Multi-Use Blade. Pulse 6-8 times to incorporate all ingredients together.
- Pour the sweet potato mixture into the Food Processor Work Bowl over the flour mixture. Secure the lid and pulse another 8-10 times, just until a dough ball begins to form.
- Remove the dough onto a lightly floured surface and knead gently, just until all of the dough forms a uniform shape. Using your hands, or a rolling pin, gently spread the dough out until it is 1" (2.5cm) thick. Cut using a 3" (7.5cm) round cookie cutter. Place onto prepared sheet tray.
- Brush with melted margarine. Bake in preheated oven for 12-15 minutes. Let cool completely and serve with your favorite jam, jelly, or honey.
The key to keeping these biscuits light and fluffy is working the dough as little as possible so you don't overwork the gluten.
|Serving Size||1 serving (110 g)|
|Amount Per Servings|