Sweet Potato Biscuit – a delicious recipe with soymilk, lemon juice, whole wheat flour, flour, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PREHEAT OVEN TO 450 F.
2
In small bowl, combine soy milk with lemon juice.
3
Set aside.
4
(Mixture will thicken and resemble buttermilk.)
5
In medium bowl, combine flours, sugar, baking powder, baking soda and salt.
6
Set aside.
7
In large bowl, combine oil and mashed sweet potat oes.
8
Alternately add dry ingredients and soy milk mixture to sweet potatoes to form a soft dough.
9
Turn out onto a lightly floured work surface and knead briefly.
10
(Don't overwork or biscuit will be tough.)
11
Pat dough into a 12 x 9-inch rectangle about 1/2 inch thick.
12
Cut dough with a floured round biscuit cutter.
13
Place biscuits on a baking sheet, spacing about 1/2 inch apart.
14
Bake until golden, about 8 to 10 minutes.
15
Serve warm.
439
kcal
Calories
17
g
Fat
64
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ⅔ cup soymilk, 2 teaspoons fresh lemon juice, 1 cup whole wheat flour, 1 cup all-purpose flour, and more.
Yes, Sweet Potato Biscuit falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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