These little bite-size drop biscuits are oh.em.gee delicious! They’re light, airy, slightly sweet and perfectly satisfying. Spread your favorite plant-based butter and enjoy them warm to get the full "get in my belly" effect! Also, they’re super easy to make!
Prep Time: 10 minutes
Cook time: 18 minutes
1/3 cup unsweetened soy milk (or other plant-based milk)
1 Tbsp apple cider vinegar
3/4 cup mashed sweet potato
1/4 cup unsweetened and unflavored plant-based yogurt (Forager Project is my personal fave!)
4 Tbsps maple syrup
1 cup oat flour
1/4 cup almond flour
2 tsps baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat the oven to 450 degrees F and line a baking sheet with parchment paper.
Make the plant-based buttermilk: Add the plant-based milk and apple cider vinegar to a small bowl and set aside.
To a medium size bowl, add the sweet potato, plant-based yogurt, and two tablespoons of the maple syrup (reserve the remaining two tablespoons for later). Mix well and set aside.
Add all of the dry ingredients to a large mixing bowl. Form a well in the center.
Slowly add the plant-based buttermilk to the center, mixing it with the dry ingredients. It should be a bit lumpy.
Add the sweet potato mixture and stir to combine. You don’t want this batter to be super smooth — a little lumpy is a-ok. It should be a wet mixture but not runny.
Using a tablespoon, drop a heaping dollop of dough to a parchment-lined baking sheet. They’re going to be rough and coarse around the edges so don’t worry about making them into a ball or flattening them out like a biscuit. They also won’t rise much, if at all, so it’s okay to space them closely. You should have approximately 18 small bite-sized biscuits.
Bake them for 18 minutes or until the edges are golden brown and crispy.
Remove them from the oven and brush the top of each biscuit with maple syrup.
Per serving (6 servings): 174 calories, 29 grams carbohydrates), 3.5 grams fiber, 5.5 grams protein, 4.5 gram fat, 367 milligrams sodium
Use organic whole wheat flour in place of oat flour.
Store leftovers in an airtight container in the refrigerator for up to 7 days. Reheat in the oven at 425–450 degrees F for 5–10 minutes.
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