Vegan Sweet Potato Biscuits Recipes

Steps:

• Preheat oven to 400°F.
• Prick sweet potato several times with a fork, place it directly on the oven rack, and bake until very tender, about 1 1/4 hours.
• Let cool completely.
• Position oven rack in the top 1/3 of oven and preheat oven to 450°F.
• Put vinegar into a liguid measuring cup and add the soy milk, this sours the soy milk for a buttermilk replacement.
• Peel sweet potato and force it through the medium disk of a food mill, or a large-mesh sieve into a bowl.
• Add soured soy milk and whisk until smooth.
• In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and sugar (if using dry sweetener, add liquid sweetener to the wet mixture).
• Add the shortening and butter and cut them into the dry ingredients using a a pastry blender, until they resemble corn kernals.
• Add the wet mixture and stir until a soft, crumbly dough forms.
• Turn the dough out onto a well-floured surface and knead 8 to 10 times, until it just holds together.
• Roll out and pat the dough into a rectangle 6 by 12 inches.
• Using a knife or cookie cutter, cut the dough into 12 rectangular biscuits.
• Transfer the biscuits to an ungreased insulated baking sheet (recommended) or doubled regular baking sheets.
• Bake until the biscuits have risen and their edges and bottoms are lightly browned, 12 to 14 minutes.