Sweet potato biscuits vegan
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour, pastry -- whole |
| Wheat | ||
| 1 | cup | Sweet potatoes or yams |
| 4 | teaspoons | Baking powder |
| Mashed | ||
| pinch | Salt | |
| 2 | teaspoons | Soymilk |
| ⅓ | cup | Margarine -- non-dairy |
| Almond or rice milk | ||
| ⅓ | cup | Sunflower oil |
Directions
Preheat oven to 400. Sift dry ingredients, then cut in margarine and oil.
Blend in potatoes. Add milk to make a moist (slightly sticky) dough. Drop in ¼-cup measures on a dry cookie sheet. Bake for 15 to 20 minutes.
Yields 12 to 16 biscuits. Note: Unbaked biscuits can be frozen on cookie sheet for several hours and then stored in freezer in airtight container until needed. Bake frozen for 20 to 25 minutes at 400 degrees.
Recipe By :
From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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