The baking fever that marked the very first lockdown never really hit me like it did many others. It didn’t really hit me in the second wave either, which was probably for the best consider how difficult it was to get things like flour and yeast. Now in the third wave, I’ve finally succumbed to the sweet solace baking provides, and have been delving deeper and deeper into this satisfying culinary realm.
I’ve always been a big fan of the Pillsbury Biscuits, several varieties of which are accidentally vegan. They are a quick, warm and delicious solution to those nagging bread and carb munchies that always seem to creep up on us when we are stressed and seeking comfort. Given how easy these are to prepare, and how well the additives mask their cardboard tube origins, I never thought to try and make my own. But recently, during a weekend baking splurge, I decided to give it a try and I was surprised how quick they were to make from scratch with minimal ingredients. Throw in some sweet potato and you get an added nutritional boost as well more texture and richness to the flavour.
There’s little that can go wrong with this recipe – just be careful not to overwork your dough, or to overbake. Also, because of the sweet potato, this is a very wet dough to work with so it can be hard to roll out. If you’re concerned about the aesthetics of these biscuits, you try molding them by hand and then using biscuit cutter to clean up the sides.
Ingredients (makes about 6-7 biscuits):
2 cups of chopped sweet potatoes
1/2 cup of vegan butter
2 cups of flour
1 cup of plant-based milk
2 tsp of salt
2 tsp of cinnamon
1 rounded tsp of baking powder
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Bring a pot of salted water to a boil. Reduce to simmer and add the 2 cups of chopped sweet potatoes. Cook for about 20 minutes or until fork-tender. Strain and mash the sweet potatoes and transfer to a large mixing bowl.
3. Add the 2 cups of flour, 1 cup of milk, 2 tsp of salt, 2 tsp of cinnamon, and 1 tsp of baking powder and mix together. With a fork, gradually cut up and mix in the 1/2 cup of butter.
4. Again, this is a pretty wet dough to work with so rolling it out and cutting shapes is not going to be easy. I just portioned them out on the baking sheet by hand. The shape might not be perfect, but it’s not going to affect the flavour.
5. Bake for 35 minutes. These are best enjoyed warm but can be eaten cold as well!