sweet potato biscuits
- 1 cupunbleached white flour
- 1 Tbspbaking powder
- 2 Tbsp'earth balance' vegan butter, chilled
- 1 tspagave nectar
- 3/4 cupmashed sweet potatoes, cooled
- 1/4 cupunsweetened soy milk
Sift together the flour and baking powder in a mixing bowl. Cut in the margarine using a pastry blender until well incorporated. Add the agave nectar, sweet potatoes, and soy milk and combine, forming a soft dough.
Roll the dough out on a floured work surface to ½“ thickness. Cut out biscuits of desired size.
Bake in a preheated 400°F oven on a greased baking sheet for 12 to 15 mins.