These biscuits are just a wee bit sweet and a whole lot tasty. They whip up in just a few minutes and make a perfect side to any meal. Keep them vegan by using non-dairy milk.
2 c. whole wheat or spelt flour
2 tsp aluminum-free baking powder
1/2 tsp pumpkin pie spice
1/4 tsp sea salt
1/4 c. solid coconut oil
1 c. mashed cooked sweet potato (one medium potato should do the trick)
1 tbsp unsweetened applesauce
1 tbsp maple syrup
1/3 c. unsweetened almond, soy, or cow’s milk
Preheat oven to 400F.
In a medium bowl, combine flour, baking powder, pumpkin pie spice and sea salt. Cut in the coconut oil with a pastry cutter or two knives until there are pea-sized balls in the mixture.
In a smaller bowl, stir together the sweet potato, applesauce, maple syrup and almond milk, then add the wet to the dry ingredients and mix until well-combined (don’t be afraid to get your hands in there!).
On a lightly-floured surface, roll the dough out to about 1” thick and cut out 10
biscuits using the mouth of a 2.5” diameter glass.
Place on a baking sheet and bake 16-17 minutes, until just golden brown.
NOTE: I suspect you could substitute pumpkin puree nicely for the sweet potato, but you might need to cut back the milk a little, as pumpkin puree normally holds more liquid than mashed sweet potato. It’s on my list to try – please let me know if try them this way and how they turn out!