Coconut OilSweet Potato Biscuits
M a k e s t e n 2½ - i n [ 6 - c m ] b i s c u i t s
My mother, who is a great cook, is obsessed with the little purple Japanese sweet potatoes called murasakis. She rubs them in coconut oil before slow-roasting them and serves them with grilled fish and sesame cucumber salad. They are ideal for this recipe, but you’ll get great results with any variety. The recipe happens to be vegan and dairy-free. If you prefer a more traditional biscuit flavor, however, you can substitute buttermilk for the almond milk and vinegar and use butter instead of coconut oil.
1/3 cup [65 g] unrefined coconut oil, poured or scooped into a small bowl and chilled in the refrigerator until firm, then cut into 1/2-in [12-mm] pieces 1 Tbsp granulated sugar (optional)
1)
Preheat the oven to 400°F [200°C]. Line a baking sheet with parchment paper or coat with nonstick cooking spray.
2)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed. In a medium bowl, whisk together the mashed sweet potato, almond milk, apple cider vinegar, and brown sugar.
13/4 cups [245 g] all-purpose flour 21/2 tsp baking powder 1/2 tsp baking soda 11/2 tsp kosher salt 1 medium sweet potato (about 5 oz [140 g]), roasted in an oven or cooked in a microwave until very soft, then peeled, thoroughly mashed, and cooled 1/3 cup [80 ml] unsweetened almond or soy milk 1 Tbsp apple cider vinegar
3)
Using a pastry cutter or two knives, cut the coconut oil into the flour mixture until no coconut oil pieces larger than a pea remain. (Alternatively, in the bowl of a food processor fitted with the metal blade, cut the oil into the flour mixture with about five 1-second pulses.)
1 Tbsp firmly packed brown sugar
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fins and biscuits
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