Sweet Potato Biscuits

 

 

A fun twist on a biscuit.  Sweet potatoes are extremely easy to grow in Texas, and store well over the winter in a cool place.  We keep them in a brown grocery bag in the garage.  I also use fresh kefir in the recipe, but buttermilk can be used instead.  These whole grain biscuits are filled with nutrition.

 

Ingredients (I use organic ingredients):

 

2 cups whole wheat pastry flour (I use 1 3/4 cups soft white wheat berries, ground to pastry flour)

3 tsp baking powder (get an aluminum-free brand)

3/4 tsp baking soda

3/4 tsp sea salt

1/4 tsp ground cinnamon

1/4 tsp nutmeg

 

3 Tbl melted unsalted butter

3/4 - 1 cup baked, peeled, and mashed sweet potatoes

 

3/4 cup plain unsweetened kefir or buttermilk

2 - 3 Tbl maple syrup

 

Mix together the dry ingredients.  In a separate bowl, mash melted butter and sweet potatoes together.  In a third larger bowl combine the kefir and maple syrup.

 

Alternate adding the kefir mixture and dry ingredient mix to the sweet potatoes, about 1/3 at a time.  The dough will be sticky.  Do not over mix.  Form into a ball and press to 3/4" thick patty on a floured cutting board with floured hands.  Cut into biscuits and place on a greased cookie. 

 

Bake for about 20 minutes at 425 °F or until slightly browned.

 

Use real butter to grease the cookie sheet, not one of the man-made sprays.   I use a very small, 1 1/2" cookie cutter, to make small biscuits.  This small size fluffs up well.  I purchased the set of cutters from William-Sonoma years ago but they are still available.