Mother’s Day Craving
Having the enjoyment of growing up in the kitchen and watching my mom make homemade biscuits is a yummy experience I long to experience repeatedly. You see, my mumsy has traveled on to make a difference from the spiritual realm and assist the Master Creator with curating special recipes to help many in life. Yep! She's just that awesome. So, to relive those moments, I often call upon her spirit to join mine with making soulful (made from the heart) and yummy dishes that are inspirationally healthier for the body, mind, and soul.
Today, I was craving a simple southern breakfast for dinner to celebrate Mother’s Day. It was chakra day of yellow. My Solar Plexus was requesting my attention, and I aimed to please in a pleasurable way. My focus was to center myself, teach about the blessings and gifting of the Holy Ghost with our young women in the church, connect and honor women (phone, text, social media), be in the moment, and enjoy being loved on by family, friends, and clients.
I must confess I was exhausted after teaching and connecting with others. My Mother’s Day craving was calling my name. The desire for comfort food that was simplistic, yummy, and requested help from above was a whisper away. Mission accomplished! Here’s the encore side dish (Sweet Potato Biscuits) that received raving reviews from the family. Enter your text here...
Easy Sweet Potato Biscuits
Equipment
- Oven
- Food Processor (with metal blade)
- Mixing bowl (large)
- Parchment Paper
- Biscuit cutter (or 12 oz glass rim)
Ingredients
¾ Cup Sweet Potato One large or 2 medium sweet potatoes; Cooked and mashed - ⅓ – ½ Cup Almond Milk I use Unsweetened; Use Plant-Based Milk
- 1-1/2 Cup Gluten-Free All-Purpose Flour Spoon into measuring cup and level it off with the back edge of a knife
- 2 tbsp Coconut Sugar 2 tbsp Coconut Sugar
- 1 tbsp Baking Powder
- 1 tsp Sea Salt I use Hymalayan Sea Salt
- 2 tbsp Ground Cinnamon
- 2 tbsp Flaxseed I use Golden Ground Flaxseed
- 6 tbsp Vegan Butter Cold Unsalted ; Cut into small chunks
- Gluten Free flour I use Guam Guam; Sprinkle for kneading dough
Instructions
- Preheat oven to 425 F. Line baking sheet with parchment paper.
- Whisk: In a small bowl, whisk together the mashed sweet potatoes and 1/3 cup milk. Set aside.
- Combine: In the bowl of a food processor (fitted with a metal blade), combine the flour, sugar, baking powder, and salt; process for a few seconds to mix. Add the chunks of cold butter and pulse a few times until the mixture resembles a coarse meal. (Optional: food processor/by pastry cutter/your hands.)
- Transfer: Transfer the flour mixture to a medium bowl, add the sweet potato mixture, and fold gently to combine. Add the remaining 3 tbsps milk a little at a time until the dough is moistened and binds together (you may not need all of it).
- Sprinkle: Sprinkle a small handful of Guam Guam flour on a work surface. Place the dough on the surface. Knead lightly 2 or 3 times with the palm of your hand until the mixture comes together. Pat the dough into a 3/4-inch round. Using a 2-1/2 inch round biscuit cutter (I use a glass and flour the rim to avoid sticking), cut the dough into biscuits. Gently press the scraps into another round and cut out more biscuits.
- Bake: Place the biscuits onto the prepared baking sheet and bake until golden on the bottom and firm to the touch, 12-14 minutes. Check back occasionally as oven temeratures may very (we live near the mountains).
- Serve: Serve warm with jam or vegan honey butter. My family and I enjoy them both ways.
Notes
- Sometimes, I am fortunate to get 8-10 biscuits from the recipe. It varies, so don't be surprised if you get more out of it. I consider it a bonus!
- Nutrition information is a rough estimate.
- Try my simple vegan honey butter recipe. It is de-lish! Especially when served warm on biscuits or corn.
- Adapted from Paula Deen's Southern Cooking Bible (Paula Deen's Sweet Potato Biscuits
