Description
Fluffy, tender, and slightly sweet sweet potato biscuits that are perfect for breakfast or as a side dish.
Ingredients
Scale
- 2 cups all-purpose flour (can substitute with gluten-free flour)
- 1 cup mashed sweet potatoes (roasted or boiled)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter (cut into small pieces)
- 1/4 cup milk (whole, almond, or oat milk)
- 1 tablespoon honey (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the cold butter pieces to the flour mixture and incorporate until it resembles coarse crumbs.
- Incorporate the mashed sweet potatoes into the flour mixture, ensuring there are no lumps.
- Pour in the milk and honey gradually, mixing until just combined.
- Transfer the dough onto a floured surface and gently knead it a couple of times.
- Using a round cutter, cut out biscuits and place them on the prepared baking sheet.
- Bake for 15-20 minutes or until the tops are golden brown.
Notes
For dairy-free, substitute milk with almond or oat milk; for vegan, replace honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg