These biscuits are light and fluffy and have just a hint of sweetness to them. They are perfect for pairing with chili or tasty as a morning treat. Plus, they are quick to make with a weeknight meal.
Sweet Potato Biscuits
1 cup sweet potato puree (or take 1 sweet potato and puree it in a mixer until smooth)
1 cup flour
1/3 cup garbanzo bean flour
1/2 cup fine cornmeal
1 Tablespoon baking powder
1 Tablespoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chilled vegan margarine
1 Tablespoon apple cider vinegar
1/2 cup non-dairy milk
1/4 cup maple syrup
1. Preheat the oven to 425 degrees and lay a silicone baking liner on the pan.
2. Put the flour, garbanzo bean flour, cornmeal, sweet potato, and vegan margarine in a stand mixer and blend until the mixture is completely mixed. Add baking powder, baking soda, cinnamon and salt, and mix in completely. With mixer still running, add vinegar, milk, and maple syrup.
3. When all ingredients are mixed, scoop heaping spoonfuls of dough and drop onto the prepared baking sheet. Bake for 15 minutes, or until golden on top.