quickbread - Sweet Potato Biscuits

By tinathorn

Ingredients

• For the Biscuits:
• 3/4 cup unsweetened coconut milk (or other milk – dairy- or dairy-free – of your choice)
• 1/2 Tablespoon apple cider vinegar
• 2 cups Gigi’s Everyday Gluten Free Flour Blend (Gum-free)
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• Scant 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper
• 1/4 cup brown sugar, firmly packed
• 5 Tablespoons dairy-free butter substitute (or an equal amount of butter if you prefer)
• 1 egg (or prepared powdered egg replacer to equal 1 egg for egg-free)
• 1 cup cooked, peeled and mashed sweet potato, preferably fresh roasted
• For the Topping:
• 3 Tablespoons dairy-free butter substitute, melted (or an equal amount of butter if you prefer)
• 2 Tablespoons brown sugar
• 1/4 teaspoon ground cinnamon
• Small amount of coarse sea salt

Preparation

Step 1

Preheat oven to 450F.
Line a baking pan with parchment or grease lightly.
Combine milk and vinegar; set aside.
Stir together melted Earth Balance, brown sugar and cinnamon for topping; set aside. Reserve sea salt.
In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, pepper and brown sugar; whisk until blended.
Cut in butter with a fork until mixture resembles coarse crumbs.
In a separate mixing bowl, combine egg, milk/vinegar mixture and sweet potato, stirring until mixed well. Add this mixture to the dry ingredients, stirring just until dry ingredients are moistened.
Place ¼ cup scoops of dough 2-3 inches apart on prepared pan and lightly flatten into biscuit shape. Do not over-shape dough or press too hard – it is delicate and you don’t want the biscuits too flat.
With a pastry brush, gently brush on topping mixture, dividing evenly among biscuits until all topping mixture is used.
Lightly sprinkle the top of each biscuit with coarse sea salt – a small pinch is all you need here.
Bake biscuits for 12-15 minutes, or until edges brown and tops are bubbly.
Serve warm.