Southern Vegan Sweet Potato "Buttermilk" Biscuits
A Twist on a Southern Favorite
These will fool your tastebuds as well as your grandmother.
- 2 Cups Self-Rising Flour
- 4 TBSP Nutiva Shortening
- 1 cup of Unsweetened Milkadamia Milk
- 2 TBSP of Apple Cider vinegar
- Baked SMALL SWEET POTATO
- FOLLOW YOUR HEART Vegan Egg
(Resembles real egg texture, very important for this step)
Steps & Methods:
Mix 2 tbsp of Braggs Apple Cider Vinegar into one cup of Milkadamia nut milk. Let sit while you prep your flour.
Sift your flour into an elongated deep bowl or pan. If you don't have self-rising flour, you can make it by whisking 1 tbsp of baking powder and 1/2 tsp of finely ground salt into your all purpose flour.
Mash sweet potato with a fork in a separate bowl. Blend with hand blender, to get the "potato strings" out.
Add About 4 TBSP of Shortening, half of the Nut milk mixture, and half of the sweet potato mixture. Mix until blended and add additional ingredients proportionally as needed.
Make one Follow Your Heart Vegan Egg according to direction. Let sit until Step 8. You can use a whisked regular egg for this step instead for vegetarian option.
Preheat your oven to 375 degrees.
Separate dough into two balls and knead in hands adding left over flour to keep dough from sticking.
Flatten bits of the dough with your hand and use a circle cutter to make biscuit rounds. Place on pan to bake. mixture should yield 6 rounds.
Take a silicon brush and brush the top and sides of each biscuit round with egg wash from step 5. Bake until golden brown...and devour.
Tag #EarthAndOlive if you make these so we can highlight our favorite recreations!