Ginger Sweet Potato Biscuits
I love these biscuits. They are tender, flaky, and full of flavor. My family devoured an entire batch this morning. Your kitchen will smell delicious while they bake. You can substitute solid coconut oil for butter to keep these biscuits vegan.
Ingredients:
1 large sweet potato, baked until soft, and chilled
3/4 cup canned, light coconut milk
1 tablespoon freshly grated ginger root
1 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract OR almond extract
2 1/4 cups unbleached all purpose flour
1 tablespoon unrefined coconut sugar
2 1/2 teaspoons low sodium baking powder OR regular baking powder
1 teaspoon low sodium baking soda OR 1/2 teaspoon regular baking soda
1 teaspoon ground cinnamon
Up to 1 teaspoon kosher salt
1 stick cold, unsalted butter cut into cubes (or the same amout of solid coconut oil)
Instructions:
1. Preheat oven to 450 degrees
2. Scoop one cup of the chilled sweet potato flesh from the peel and puree until smooth in a food processor.
3. In a medium bowl whisk together the coconut milk, ginger root, vanilla/almond extract and lemon juice. Slowly pour the coconut milk mixture into the food processor with the sweet potato puree and pulse until smooth. Set aside.
4. In a large bowl whisk together the flour, baking powder, baking soda, salt, coconut sugar and cinnamon until well combined.
4. Sprinkle the cubed butter over the dry ingredients. Grab your pasty cutter or a couple of butter knives and cut the butter into the dry ingredients until the mixture looks like coarse bread crumbs (if using coconut oil this will have a smoother texture.)
5. Stir the sweet potato mixture into the dry ingredients just until a soft dough forms. Do not beat or over stir.
6. Turn the soft dough onto a well-floured surface and pat into a one-inch thick round with your hands.
7. Using a 2-inch round biscuit cutter or glass (dip rim in flour first), cut out as many biscuits as you can and place 1-inch apart on a baking sheet lined with parchment paper. Press the dough scraps together and cut out more biscuits. Do this until you have no dough left.
8. Brush each biscuit with a little coconut milk and sprinkle with coconut sugar. Bake for about 15 minutes, until golden brown. Serve warm with butter, honey, sorghum or maple syrup, or undressed.
