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   


For Egg-Wash


(Resembles real egg texture, very important for this step)



Steps & Methods:


Step 1

Mix 2 tbsp of Braggs Apple Cider Vinegar into one cup of Milkadamia nut milk. Let sit while you prep your flour. 

Step 2

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. 

Step 3

Mash sweet potato with a fork in a separate bowl. Blend with hand blender, to get the "potato strings" out.

Step 4

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. 

Step 5

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.

Bake Ready

Preheat your oven to 375 degrees.

Step 6

Separate dough into two balls and knead in hands adding left over flour to keep dough from sticking.

Step 7

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. 

Step 8

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!