A few weeks ago, I made a kick-ass Fall stew- perfectly vegan- for 30 people. I’d taken an unintentional few month hiatus from cooking and an even longer one from baking. Normally, I’d whip up a batch of cornbread muffins to go with the stew- they’re one of my authentic American favorites during this season- but I wanted to go vegan so that everyone at who wanted to could enjoy. I then thought biscuits, but quickly realized that the biscuits I love are made with buttermilk and tons of butter; these are not to be confused with the European interpretation of “biscuits”.
I thought long and hard (and did a bit of research) to figure out how to make a fluffy biscuit sans butter, eggs, and buttermilk, and finally found a solution: sweet potatoes. They hold the dough together and add a delicious and healthy component to the traditionally fatty biscuits. I threw in some Autumn-themed spices, cranked up the oven, and voila: the perfect Fall biscuits. Try them with my vegan Pumpkin Bean Stew. Enjoy!
Prep time: 5 minutes
Cook time: 15-20 minutes, until golden brown
- 2 c sweet potatoes, boiled and mashed
- 2 c all-purpose flour
- 1/2 c vegetable oil
- 2 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp thyme
- 2 tsp sage
- 1- 1 1/2 tsp fresh rosemary, minced
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- pinch of pepper, to taste
Preheat the oven to 375 degrees. Combine all ingredients into a large mixing bowl and knead together for at least two minutes. The dough should be moist enough to be manipulated. Take a spoonful of dough and roll into a ball with your hands. Place on a baking sheet and bake until golden brown (between 15 and 20 minutes). Serve warm with butter or keep it vegan- you choose.
Yields 12-14 biscuits