SWEET POTATO BISCUITS WITH CASHEW MUSHROOM GRAVY

Sweet potato biscuits are southern style biscuits made extra fluffy and moist with pureed sweet potato. Douse these biscuits in vegan cashew mushroom gravy for an extra savory and creamy weekend breakfast.

How is it possible that this is my first biscuit recipe on the blog? Biscuits are my vice. I mean, I spent my most formative years in Georgia, what do you expect?

Ingredients
Sweet potato biscuits

• 3/4 cup sweet potato, pureed
• 1 and 1/2 cup all purpose flour, spooned into measuring cup and leveled with back end of knife
• 1/3 cup non-dairy milk, unsweetened and unflavored
• 1 tablespoon apple cider vinegar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 6 tablespoons unsalted butter, chilled (substitute with non-dairy butter for vegan)

Cashew mushroom gravy

• 1 cup raw unsalted cashews, soaked overnight or for at least 8 hours
• 1 cup cashew milk, unsweetened and unflavored
• 1 tablespoon corn starch or flour
• 3/4 cup water or vegetable broth
• 4 ounces mushrooms, diced
• 1 teaspoon olive oil
• salt and pepper, to taste

Instructions
Sweet Potato Biscuits

1. Preheat oven to 425 degrees Fahrenheit. Chill biscuit making utensils in freezer for at least five minutes: medium mixing bowl, biscuit cutters, dough cutter or forks. Dice butter into small cubes and set in freezer with utensils. 
2. Stir together dry ingredients in chilled mixing bowl: flour, baking powder, salt. Cut in butter into flour until pea sized (see external blog links for more information on biscuit making methods). Mix in sweet potato puree. Pour in milk and apple cider vinegar, mixing with wooden spoon until the dough comes together and slightly pulls away from the bowl.
3. Turn out the dough on to a lightly floured surface. Lightly flour your hands. Fold the dough on itself 3-4 times to create the "flakiness" of biscuits. Handle dough as minimally as possible; over kneading the dough builds gluten, which hardens the biscuits. Using a biscuit cutter or sharp knife, cut out biscuits. Do not press down and turn if using a cup to cut the biscuits - this prevents the biscuit from rising as well. 
4. Place biscuits on parchment paper lined sheet pan. Bake for 15 minutes, or until lightly browned. Remove from oven and let cool on cooling rack. Keeps in fridge for 2-3 days. 

Cashew mushroom gravy

1. Cover cashews in water and soak overnight, or for at least 8 hours. Drain and rinse cashews before using. 
2. Add all ingredients, except mushrooms and oil, to a food processor or high powered blender. Process until cashews are mostly broken down, about 2-5 minutes depending on the strength of your blender. At this point, the cashew gravy will be thin.
3. Heat olive oil in pan over medium heat. Add diced mushrooms and saute until softened, about 5 minutes.
4. ........................

For full recipes please see : cozypeachkitchen.com

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