Sweet Potato Biscuits

Square photo of a potato biscuit on a white plate with more in the background - square

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.

Course Bread

Cuisine American

Keyword biscuits, sweet potato, sweet potato biscuits

Prep Time 10

Cook Time 15

Total Time 25

Servings biscuits

Calories 237kcal

Author Elaine Benoit

Equipment

Ingredients

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

Instructions

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.
2.25 cups spelt flour, 1 tablespoon baking powder, .50 teaspoon salt
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.
1 stick butter
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.
.33 cup almond milk, 1 cup sweet potato, 2 tablespoon maple syrup
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.
Eat and enjoy.

Notes

Helpful Tips

- I love my sprouted spelt flour but you can use all-purpose flour.
- My butter is salted but you can use unsalted butter if you prefer.
- I prefer sea salt in these biscuits but you can also use kosher salt.
- I use canned sweet potatoes, but you can also use mashed sweet potatoes.
- As with all biscuits, mix sparingly as you don't want them to be tough. I mix the ingredients until just combined and then give the batter 5 more stirs.
- You want your dough to be on the wet side. That is okay.
- Use a big serving spoon to scoop the dough onto the pan. Wet your fingers to shape the biscuits however you want them to look. I like a round biscuit myself.
- Store any leftover biscuits in an airtight container either on the counter or in the refrigerator for up to a week.

Nutrition