Ingredients
Scale
Biscuits:
- 2 cups flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1 tbsp baking powder
- 6 Tbsp vegan butter
- 3/4 cup cooked, mashed sweet potato
- 1/3 – 1/2 cup Almond milk as needed
Maple Butter:
- 1/2 cup vegan butter
- 1 tsp cinnamon
- 2 tsp maple syrup
Instructions
- In a bowl combine the dry ingredients: flour, salt, baking powder, sugar.
- Cut in the vegan butter into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in your sweet potato puree. If the dough is still too dry you can add a little almond milk, or more sweet potato if you have extra.
- Form the dough into a ball and turn out onto a floured surface.
- Shape your dough to a 1/2 inch thickness and cut with a biscuit cutter. For larger biscuits fold the dough in half (like a folder)and then cute the biscuits.
- Place them on a baking sheet lined with parchment paper.
- Bake at 425 for 15-20 minutes, rotating the pan mid bake, until very lightly browned.
- Maple Butter: combine all the ingredients in a small shallow dish, with a whisk or fork. Serve with biscuits.
Notes
You can also add 1 tsp of ground cinnamon for more cinnamon flavor!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1