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VEGAN SWEET POTATO GINGER BISCUITS

Complete Idiot's Guide to Vegan Cooking
by Beverly Lynn Bennett & Ray Sammartano
Canned sweet potato puree gives these biscuits a golden orangey hue, and Sucanat, ground cinnamon, and ginger add some extra sweetness and spice.
Prep time: 7 to 10 minutes
Cook time: 12 to 15 minutes
Yield: 16 biscuits
Serving size: 1 biscuit
 

Ingredients

• 2 cups whole-wheat pastry flour
• 2 TB. Sucanat or packed brown sugar
• 2 tsp. aluminum-free baking powder
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. sea salt
• 1/3 cup nonhydrogenated vegan margarine
• 1 cup canned sweet potato puree
• 1/3 cup soy milk or other nondairy milk of choice
 

Directions

1. Preheat the oven to 400°F. Line with parchment paper (or lightly oil) a large cookie sheet.

2. In a medium bowl, combine flour, Sucanat, baking powder, cinnamon, ginger, and salt.

3. Using your fingers or a fork, work margarine into dry ingredients until mixture resembles coarse crumbs.

4. In a small bowl, combine sweet potato puree and soy milk. Add sweet potato mixture to dry ingredients, and stir just until combined. Do not overmix.

5. Turn out dough onto a lightly floured work surface and knead lightly 5 times. Using a rolling pin, roll dough to a 3/4-inch thickness and cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on the prepared cookie sheet, either touching (for soft-sided biscuit) or 1 inch apart (for a biscuit with lightly browned sides).

6. Gather up scraps, roll out again to a 'A-inch thickness, cut out 6 more biscuits, and place them on cookie sheet. Discard any remaining scraps.

7. Bake for 12 to 15 minutes or until lightly browned. Remove from the oven. Let cool slightly. Serve warm or at room temperature, either plain or with margarine, jam, or jelly.

Thymely Tip: When making biscuits, you want them to be light, so mix and handle the dough as little as possible. Ideally, only roll out the dough twice for cutting the biscuits; otherwise, they'll come out tough and hard after baking. For flaky biscuits, use a 2- to 2½-inch cookie cutter or a small, floured juice glass as a cutter.