Sweet Potato Biscuits

I've been playing with this recipe for a while now. It started as an early morning kitchen adventure one day when I woke up too early. Now, they are A's favorite biscuit, which is saying something (because I bake a lot of biscuits). I bake extra sweet potatoes just for this recipe - that way I am always ready!

 

Sweet Potato Biscuits
Makes: 6-7 biscuits
Adapted from: Martha Stewart Living

Ingredients
1  cups all-purpose flour, plus more for kneading and shaping
3/4 cups whole wheat flour     

2 tablespoons light-brown sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

4 tablespoons chilled unsalted butter, cut into pieces

1  cup mashed sweet potatoes      

1/3 cup buttermilk

 

Heat oven to 425*. In a large bowl, mix flours, sugar, baking powder, salt, and baking soda. With a pastry blender, forks, or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter. In another bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined. Be careful not to over mix!

 

Spray a small round pan with olive oil spray. Dump dough out onto a floured surface and gently pat until 1-inch thickness. Cut into biscuits using a cookie cutter, biscuit cutter, or drinking glass (that is what I use!). Continue to gently cut out biscuits until all the dough is used.

 

Place biscuits into prepared pan - they will be a little snug. Bake for about 20-24 minutes, or until golden brown. Enjoy!

 

We like these with butter, jam, and honey - let me know how you enjoy them :)