Sweet Potato Biscuits – a delicious recipe with soy milk, lemon juice, whole-grain pastry flour, flour, sugar, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450F.
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 potatoes.
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
(Dont 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.
548
kcal
Calories
17
g
Fat
97
g
Carbs
8
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.
How did you like this recipe?
Thank you — your rating has been saved!
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 soy milk, 2 tsp. fresh lemon juice, 1 cup whole-grain pastry flour, 1 cup unbleached all-purpose flour, and more.
Yes, Sweet Potato Biscuits 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
