\r\n
- \r\n
- \r\n2 cups (480 mL) all purpose flour\r\n
- \r\n1 tablespoon (15 mL) baking powder\r\n
- \r\n1 tsp (5 mL) salt\r\n
- \r\n4 tablespoons (60 mL) vegetable shortening\r\n
- \r\n3\/8 cup (90 mL) plain, unsweetened non-dairy yogurt, refrigerated (I recommend almond based, but make sure to use plain and unflavored)\r\n
- \r\n1\/8 cup (30 mL) + 1 tablespoon (15 mL) water\r\n
- \r\n1\/2 tsp (2.5 mL) apple cider vinegar\r\n
- \r\n1 medium orange sweet potato, enough to make 2\/3 cup (160 mL) pulp when peeled, sliced, and boiled\r\n<\/ul>\r\n\r\n\r\nInstructions:<\/span>\r\n
\r\n- \r\n
- \r\nCombine the flour, baking powder, and salt in a mixing bowl. Stir well and set aside.\r\n
- \r\nIn a cup, combine the yogurt and water and whip with a fork until completely mixed and smooth. Stir in the vinegar. Place in the refrigerator to chill while completing the next step.\r\n
- \r\nPeel the sweet potato and cut into 1\/2 inch thick slices, then cut the slices into wedges. Boil in a saucepan full of water for about 20-25 minutes until completely soft. Drain, and use a fork to mash and whip the potatoes until they are completely pulped. Let chill in the refrigerator for 10-15 minutes.\r\n
- \r\nCut the shortening into the dry mixture with a fork until well mixed (there should be tiny clumps throughout). Measure out 2\/3 cup of the potato pulp and stir it in completely, while stirring in enough of the liquid mixture to make a pretty sticky dough. If you used almond milk based yogurt, you will likely need less of the \"buttermilk\" mixture than if you used a soy or coconut based option.\r\n
- \r\nTransfer the dough to a well floured surface and knead it briefly until it's well consolidated. Pat flat, add a dusting of flour, fold over, pat flat, and repeat this process a couple of times to make layers. Pat the dough to about 1\/2 inch in thickness, and use a biscuit or cookie cutter to cut into 3 inch circles.\r\n
- \r\nTransfer the biscuits to a nonstick cookie sheet and bake in a 450 degree F oven for about 10-12 minutes, until completely done - but not burned - on the bottom. Makes about 10 biscuits.\r\n<\/ul>\r\n\r\n
\r\nOptional variation:<\/span>
\r\nAdd 1-2 tablespoons of coconut sugar to the dry mixture in step 1.
\r\n\r\n<\/p>\r\n\r\n\r\nHope you enjoy!\r\n<\/p>\r\n\r\n
![\"Vegan](\"https:\/\/paoprod.com\/blog\/wp-content\/uploads\/2022\/11\/8993-150x150.jpeg\")
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