Sweet Potato Sage Biscuits Recipe

Sweet Potato Sage Biscuits

You won’t notice the dairy’s missing in this tasty vegan biscuit. This recipe comes together quickly with a couple simple steps using the Food Processor. The key is using the blade to cut the margarine into the flour.

Total Time37 minutes
Yield
DifficultySimple

Dietary Interests

Manage Preferences

Submitted by

Vitamix

Ingredients

1¼ cups 275 g cooked sweet potato (or about 2 medium), chilled, skin removed
½ cup 120 ml {Almond Milk}
1 Tablespoon apple cider vinegar
2 Tablespoons 30 ml date syrup
1½ cups 215 g all-purpose flour
1½ cups 190 g cake flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt, optional
⅓ cup 75 g vegan margarine, plant based, cut into chunks, plus extra for brushing
¼ cup 4 g sage leaves, chopped

1. Preheat oven to 425°F (220°C). Line a baking tray with parchment or a silicon baking sheet. Fit the Food Processor with the Multi-Use Blade.
2. Place sweet potato, almond milk, vinegar and date syrup into a medium size bowl and whisk together and set aside. (This mixture does not need to be smooth, just incorporated.)
3. Place flour, baking powder, baking soda, salt, margarine and chives into the Vitamix container and secure the lid. Pulse 6-8 times to incorporate all ingredients together.
4. Pour the sweet potato mixture into the Vitamix container over the flour mixture and secure the lid. Pulse another 8-10 times, just until a dough ball begins to form.
5. Remove the dough onto a lightly floured surface and knead gently, just until all of the dough forms a uniform shape. Using your hands, or a rolling pin, gently spread the dough out until it is 1" (2.5cm) thick. Cut using a 3" (7.5cm) round cookie cutter. Place onto prepared sheet tray.
6. Brush with melted margarine. Place in preheated oven and bake for 12–15 minutes or until done. Let cool completely and serve with your favorite jam, jelly, or honey.