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Sweet Potato Biscuits
Even though they’re nearly fat-free—totally fat-free if you use nonfat milk—these biscuits are moist and flavorful thanks to mashed sweet potatoes in the dough. Enjoy them alongside eggs, with ham, or as a ham-and-biscuit sandwich with honey-Dijon.
Makes 12 biscuits
Ingredients
For
12
Serving(s) Serving size
Sweet Potato Biscuits
| 1 Cup cooked, mashed orange- or yellow/white-fleshed sweet potatoes, or a combination |
| 1 1/2 Cups milk |
| 2 Teaspoons apple cider vinegar |
| 2 1/2 Cups all-purpose flour, plus more for the work surface |
| 1 1/2 Cups whole wheat flour |
| 1 Tablespoon baking soda |
Sweet Potato Biscuits Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Meanwhile, in a large bowl, combine the sweetpotatoes, milk, and vinegar. In a large bowl, whisk together the flours and baking soda. Add the flour mixture to the sweetpotato mixture, stirring to form a shaggy dough.
- Transfer the mixture to a floured work surface and knead to form a smooth dough. Roll or pat the dough out to 1-inch thick, then use a floured 2 1/2-inch biscuit cutter to cut the dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits.
- Bake until the biscuits are browned, 12 to 15 minutes.
Notes
Recipe courtesy of The Fat Free Queen