Flaky, steamy, and begging to be sandwiched with butter, our Sweet Potato Herbed Biscuits are the quintessential autumn dish. Infused with sweet potato purée and fresh herbs, this seasonal treat is easy to make and delicious to taste.
What you need:
¾ cup plain, unsweetened almond milk
1 tablespoon fresh lemon juice
¼ cup sweet potato purée
2¼ cups gluten-free flour
¾ teaspoon sea salt
½ teaspoon baking soda
1 tablespoon baking powder
¼ teaspoon nutmeg, grated
4 tablespoons vegan, unsalted butter
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme
What you do:
2. Into a large measuring cup, add milk and lemon juice. Let curdle 5 minutes. Whisk in sweet potato purée.
3. Into a large bowl, mix flour, salt, baking soda, baking powder, and nutmeg. Add butter, and use a pastry cutter or fork to combine until a crumbly texture is achieved. Add herbs and mix.
4. Using a wooden spoon, stir gently while pouring in the sweet potato mixture ¼ cup at a time.
5. Onto a lightly floured surface, turn mixture and dust the top with flour, and turn the dough over on itself a few times.
6. Form into a 1-inch-thick disc, handling as little as possible.
7. Use a 1-inch-thick dough cutter or a similarly shaped object with sharp edges (such as a small drinking glass) and push down through the dough, then slightly twist. Repeat. Onto a baking sheet, place biscuits in two rows making sure they just touch. Reform the dough, and cut out one or two more biscuits (you should have approximately 8, depending on the size of your cutter).
8. Brush the tops with melted butter and gently press a small divot in the center using your thumb.
9. Bake for approximately 15 minutes, or until fluffy and golden brown, and serve.
Photo courtesy of Rita Anastasiou
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