SWEET POTATO YEAST BISCUITS

Ingredients: Sugar, soy milk, all-purpose flour, salt, baking powder, yeast, vegan margarine, baking soda, apple cider vinegar, sweet potato

Equipment needed:
Large mixing bowl
pastry cutter
measuring cups
rolling pin
3″ round biscuit cutter or water glass

Ingredients:
1 tsp dry active yeast
1/4 c warm water (105° to 115°)
2 1/2 c all-purpose flour
1/8 c sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c vegan margarine
3/4 c sweet potato puree (see directions below for homemade puree)
1 c soy milk
1 tsp apple cider vinegar

Directions:
Bring a medium pot of water to a boil.

Peel and chop the sweet potato into ½ inch dice.

Place in water and cook until soft when poked with a fork.

Meanwhile, dissolve yeast in warm water in a small bowl; let stand 5 minutes.

Combine the soy milk and apple cider vinegar to make vegan buttermilk.

Once the sweet potatoes are tender, remove from heat and drain water. Mash with a fork to make a sweet potato puree. You want ¾ cup.

Combine the dry ingredients (flour through salt) in a large bowl.

Cut in vegan margarine with a pastry blender until mixture resembles coarse meal.

Add yeast mixture, sweet potato puree, and soy milk mixture.

Stir just until moist.

Cover and chill 1 hour.

Preheat oven to 450 degrees.

Turn dough out onto a heavily floured surface.

Knead lightly 5 times.

Roll dough to a 1/2-inch thickness.

Cut with a 3-inch biscuit cutter or water glass.

Place on a pre-oiled baking sheet.

Bake at 450° for 12 minutes or until golden.

Makes 12-14