Whole-Wheat Sweet Potato Biscuits
These worry-free biscuits with a sweet potato twist are easy to make and even easier to eat.
Serves: 8Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium
- 1 medium sweet potato, peeled and cut into small chunks
- 1 cup unbleached all-purpose flour
- 1⁄2 cup white whole-wheat flour
- 1 Tbsp. sodium-free baking powder
- 1 Tbsp. brown sugar
- 1⁄2 tsp. ground cinnamon
- 1⁄8 tsp. ground allspice
- 4 Tbsp. unsalted butter
- 1⁄2 cup low fat milk
- Preheat oven to 425°F. Take out a baking sheet, line it with 2 sheets of parchment, and set aside.
- Place sweet potato in a small saucepan, cover with water, and bring to a boil. Lower heat and boil until sweet potato is soft, roughly 15 minutes. Remove pan from heat, drain, then mash the sweet potato well. Measure out 3⁄4 cup and set aside. Reserve any remaining purée for another use.
- Place the flour, baking powder, brown sugar, cinnamon, and allspice into a mixing bowl and whisk together. Add the butter and cut into the dry mixture using your fingertips. Process the dough until the butter is broken down to roughly pea-sized pieces. Add the mashed sweet potato and milk and mix to form a moist dough.
- Turn out on a lightly floured surface and pat dough into a rectangle about 1⁄2 inch thick. Fold dough into thirds, as if folding a business letter, then pat lightly into an 8-by-5-inch rectangle about 3⁄4 inch thick.
- Using a 2-inch round biscuit cutter, cut out 6 biscuits, then gently transfer to baking sheet. Pat the dough scraps together to form another small rectangle, then cut out 2 more biscuits. Transfer to baking sheet.
- Place baking sheet on middle rack in oven and bake 12 minutes, until lightly browned. Remove from oven and place on a wire rack to cool.