Sweet Potato Biscuits
I hope you'll consider adding these Sweet Potato Biscuits to your holiday lineup, but I encourage you to make them any time of year.
Ingreadient
- 2 sweet potatoes (medium)
- 2 1/4 cups whole wheat flour (or white whole wheat flour + more for rolling)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon (ground)
- 5 tablespoons butter (unsalted, chilled and cut into small pieces)
- 1/3 cup milk
Step by step
- Preheat oven to 400 degrees F.
- Cook sweet potatoes by roasting for 45-55 minutes or until soft. You can also cook them by microwaving for about 10 minutes, until soft. If you microwave your potatoes, be sure to still preheat your oven.
- Peel the potatoes and process them in a food processor until smooth. Leave 1 cup of the processed sweet potatoes in the processor and remove the rest for another use.
- Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl. Add to processor and pulse until it begins to bind.
- Add butter to food processor and pulse for 30 seconds. Add milk and pulse until dough is moist.
- Dust a piece of parchment paper with flour. Place dough on top and add another sprinkle of flour. Add more flour as needed to avoid stickiness. Roll dough to about 3/4 inch thickness. Cut shapes with fun cookie cutters or simply use a glass to cut circles for biscuits. Re-roll scraps and cut until all dough is used.
- Place biscuits on a parchment-lined baking sheet. Bake for 15 minutes or until golden brown.