From the kitchen
Sweet Potato Biscuits
Vibrant orange, flaky biscuits made with mashed sweet potato and cold rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
- 1/2 cup Cold Butter, cubed
- 3/4 cup Mashed Cooked Sweet Potato
- 1/2 cup Cold Rice Milk
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Whisk the flour, baking powder, baking soda, and salt together.
- Cut the cold butter into the flour until the mixture resembles coarse crumbs.
- Stir in the mashed sweet potato, then add the cold rice milk and stir just until the dough comes together.
- Pat to 3/4-inch thickness, cut into rounds, and bake 15 to 18 minutes until golden.
Kitchen note
Between the sweet potato and rice milk, this dough browns very readily, keep an eye on these starting around the 13-minute mark rather than waiting for the full bake time.
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