Sweet Potato Biscuits
Why go with the typical biscuit recipe when you can go with these delicious sweet potato biscuits. The texture and crumb of these sweet potato biscuits are perfect and they are awesome both plain or slathered with butter.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 9 biscuits
- 2.25 cups spelt flour
- 1 tablespoon baking powder
- .50 teaspoon salt
- 1 stick butter (cold and cut into pats)
- .33 cup almond milk
- 1 cup sweet potato (canned)
- 2 tablespoon maple syrup
Preheat oven to 400 F and line a jelly roll pan with parchment paper
Place flour, baking powder and salt in a mixing bowl. Use the pastry cutter to mix the ingredients together
Add the cut cold butter in flour mixture and use the pastry cutter to cut the butter into the flour until the butter becomes pea sized balls
Add the sweet potato, milk and maple syrup and use a rubber spatula to mix it until just combined. Give the batter 5 more stirs but be careful NOT to overmix
Take a large spoon and scoop up the batter and transfer it on the jelly roll pan. Shape the dough with your fingers into the shape you want
Bake for 15 - 20 minutes. All ovens are different so check after 15 minutes. The biscuits should be slightly browned and if you touch them, they should have a slight give
- As with all biscuits, mix sparingly as you don't want them to be tough. I mix until just combined and then give it 5 more gentle stirs.
- The dough will be on the wet side. That is okay.
- I use a big serving spoon to scoop the dough onto the pan. I wet my fingers and shape the biscuits however I want them to look. I like a roundish looking biscuit.
Serving: 1biscuit | Calories: 237kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 241mg | Potassium: 194mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2410IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg