Vegan Sweet Potato Biscuits Recipe

directions

1. Preheat the oven to 425 degrees. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Place the bowl in the refrigerator while prepping other ingredients. In a separate bowl, add the cooked sweet potato and cold plant based milk. Set aside. To your dry flour mixture, add the grated vegan butter. Using your hands or dough cutter, mix the dough into the flour until it’s crumbly (it should not be dough yet).
2. Now add the turmeric, black pepper, cold wet mixture of sweet potato and plant-based milk until a dough forms. Mix it just until it’s incorporated, and then place back in the refrigerator for at least 20 minutes.
3. Place the dough on a well floured surface and roll out into a rough rectangle shape 1/2 an inch thick. it doesn't have to be perfect. Gently fold one side of the rectangle into the center, and then the other side, sort of like an envelope. Then roll it back out into a large rectangle again. Do this at least 3 times. For the final roll out, roll the dough 3/4 of an inch thick, and using a biscuit cutter, cut out your biscuits.
4. Whatever dough is leftover, you can roll out again until there’s no more dough. Bake at 425 for about 15 minutes. I have also baked them at 400 degrees for 20 minutes, and they get the same rise, but are a little more crumbly if that’s the texture you like.
5. For the butter: Mix all ingredients in a KitchenAid stand mixer fitted with thick attachment. Top biscuits with butter, and enjoy!