Comments on: Vegan Sweet Potato Biscuits

By: Melanie McDonald

Melanie McDonald — Mon, 29 Nov 2021 19:16:24 +0000

In reply to Tabia. I've never tried it. The recipe would likely need some adjusting though. Coconut oil is 100% fat whereas vegan butter is only about 70-80% fat. Coconut oil also has a much lower melting point which will affect the layers/texture of the biscuits, and it doesn't give a buttery flavour which is what you expect in a biscuit. I'm sure they'd be more than edible if you try it, but the results won't be as good as they could be. I highly recommend you follow the recipe as it is for the best results. Hope that helps!

By: Tabia

Tabia — Sun, 28 Nov 2021 22:30:14 +0000

Looks wonderful. Do you think (very cold-freezer chilled) coconut oil could replace vegan butter?

By: Ken Jones

Ken Jones — Sun, 04 Apr 2021 16:28:07 +0000

Well, then! These are amazing. I followed the directions. Might have added a touch of pumpkin pie spice to the mix... I didn't see how the envelope folding would create layers (with no laminating between...) but stunned when they came out of the oven! They paired beautifully with the vegan mushroom & sausage gravy on Easter. I plan to try this again with mashed russet potato.
Thank you!

By: A Virtual Vegan

A Virtual Vegan — Thu, 11 Mar 2021 20:29:45 +0000

In reply to Mimi Loureiro. Thank you! I'm so pleased you're enjoying them!

By: Mimi Loureiro

Mimi Loureiro — Thu, 11 Mar 2021 15:47:26 +0000

Oh my goodness. These are so good. Just made a batch and served them with maple butter. Light, fluffy, and the color is gorgeous. I never knew the folding technique. That is a total game changer. Thanks! M

By: Alexa

Alexa — Sun, 10 Jan 2021 17:04:55 +0000

Grest biscuit with perfect texture but I found it on the salty side. Will try halfing the salt next time.

By: A Virtual Vegan

A Virtual Vegan — Thu, 24 Dec 2020 18:49:15 +0000

In reply to Debbie. I haven't tried it. They might not end up as fluffy though as the baking powder could lose a bit of it'\s oomph. They do reheat perfectly though, so to be safe I'd make them and just reheat on a baking tray in the oven. 350 f for about 10 to 12 minutes will be about right.

By: Debbie

Debbie — Thu, 24 Dec 2020 17:30:35 +0000

These sound amazing. Can they be made up to the stage of completed, but not baked, and refrigerated? Instead of freezing?
Planning for these for tomorrow’s dinner!!

By: David Graham

David Graham — Fri, 11 Dec 2020 13:15:00 +0000

Delicious biscuit! We modified it slightly by using King Arthur brand Keto Wheat Flour. Doing so meant to also increase all the liquid ingredients by 25% (we didn't opt for the maple syrup or any sweetener). The result was an amazing light biscuit with a nice crust.

By: Courtney

Courtney — Thu, 08 Oct 2020 01:55:08 +0000

So glad I tried this recipe. It was super easy and so comforting. Another winner!