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Ingredients
- 3/4 cup chilled hemp milk [or milk of choice]
- 1 teaspoon apple cider or white vinegar
- 1 cup chilled sweet potato puree [see Notes]
- 2 1/2 cups BG Bakes Gluten Free Allergy Friendly All-Purpose Flour
- 2 tablespoons light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 easpoons baking soda
- 1 teaspoon fine sea salt
- 8 tablespoons allergy friendly, vegan shortening, plus 1 tablespoon, melted for brushing
Preparation
Step 1
Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
In a small mixing bowl, combine milk and vinegar; whisk well and set aside for a few minutes to activate as this will serve as your "buttermilk" in the recipe; whisk in chilled sweet potato puree.
In a large bowl, whisk the flour with the brown sugar, baking soda, and salt.
Sprinkle the shortening in tablespoon-size spoonfuls over the dry ingredients. Using a pastry blender, two table knives, or a single fork, cut the shortening into the flour mixture until the mixture resembles very coarse crumbs, with some pieces of shortening the size of peas. Stir in the sweet potato mixture just until a soft dough forms [you do not have to incorporate all of the mixture].
Transfer dough onto a floured work surface and using your hands, pat into a 1-inch-thick round disc. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Using the scraps together, gently re-form a disc and stamp out more biscuits. Repeat until all dough has been used.
Arrange the biscuits on the prepared baking sheet and bake for 15 minutes or until golden brown. Brush with melted shortening (optional) and serve warm.
Notes
If you don't have on hand, the sweet potato puree can easily be made! Just pierce one large sweet potato (approximately 12 oz.) in a few spots with a fork. If pressed for time,microwave on high for 8-10 minutes or until tender. Or wrap in foil and roast at 375 degrees for about 1 hour or until tender. Once cooled, peel and puree sweet potato in a food processor or by hand with a potato masher.