Sunset Drop Biscuits (Vegan) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from Vegetarian Times magazine: Mashed sweet potatoes keep these biscuits tender and low in fat, plus eliminate the need for eggs or dairy. For a more elegant look, roll out the dough and cut with a 2-inch round cutter. VT said the recipe yields 12 biscuits, but I got 12. Maybe my golf balls are smaller than theirs? Ingredients:
1 cup mashed cooked sweet potato (2 small baked sweet potatoes) |
3 tablespoons vegetable oil |
1 tablespoon maple syrup |
3 teaspoons orange juice |
1/2 teaspoon salt |
1 cup all-purpose flour or 1 cup whole wheat pastry flour |
2 teaspoons baking powder |
2 teaspoons sugar |
1/2 teaspoon cinnamon |
Directions:
1. Preheat oven to 400°F Coat baking sheet with cooking spray.
2. Combine sweet potatoes, oil, syrup, orange juice, and salt in large bowl. Sift in flour, baking powder, cinnamon and sugar.
3. Cut dry ingredients into sweet potato mixture with fork until mixture comes together. Stir in 2 to 3 Tbs. water, or enough to get dough to hold together.
4. Drop golf ball–size rounds of dough onto prepared baking sheet. Bake 15 to 17 minutes, or until tops are lightly browned and firm to the touch. Serve warm.
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