Sweet Potato Drop Biscuits | Snack
This savoury and sweet biscuit is not a traditional Caribbean recipe, but the
flavour profile is typical of island cuisine, and it is a good way to use orange-fleshed
sweet potatoes. In the Caribbean, biscuits are usually obtained from fast-food
outlets that offer typical American fare. I have included these because I
think they are a good substitute for buttermilk biscuits. These biscuits don’t fit
into the category of savoury or sweet—that is why they are good with either
savoury scrambles or jam.
7 ounces (200 g) orange-fleshed sweet potatoes, peeled and chopped
2 cups (250 g) unbleached all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
½ cup (113 g) cold vegan margarine
¼ cup (50 g) brown sugar
2 teaspoons baking powder
¾ cup (188 ml) non-dairy milk
Cook the sweet potatoes in boiling salted water for about 20 minutes, until just
tender. Preheat the oven to 400°F (200°C). Lightly grease a baking sheet.
Stir the flour, salt, baking soda, cinnamon, and cloves together. Add the
margarine and rub it into the flour with your fingertips or a pastry blender until
the mixture has the texture of coarse bread crumbs. Add the brown sugar, baking
powder, and non-dairy milk and mix lightly, until just combined.
Drop 2 heaping tablespoons of the batter onto the prepared baking sheet for
each biscuit, leaving at least 1½ inches (4 cm) between them. Bake for about 20
minutes, until golden brown. Serve warm.