Sweet Potato Biscuits
Biscuits are a perfect snack. The addition of the sweet potatoes in this recipe adds flavor and nutrition—after all, sweet potatoes are a super food, which means that they have a high nutrient to calorie ratio. These biscuits can also be served as part of a main meal. If you’re out of sweet potatoes you can use any kind of sweet squash. Pumpkin (even canned if you’re in a hurry) is a great substitute.
- 1 ½ cups all purpose flour
- ½ cup whole wheat flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- ¼ cup unsalted butter, cold
- ½ cup sweet potatoes, cooked and mashed
- ¾ cup milk
- Preheat oven to 450 degrees F.
- Combine the flours, baking powder and salt in a medium-sized mixing bowl. Stir to mix well.
- Cut the cold butter into small pieces and add to the flour mixture.
- Using your fingertips, work the butter into the flour until it has the consistency of corn meal.
- In a small bowl combine the milk and sweet potato and mix well using a fork or a whisk. Add to the flour mixture all at once and stir quickly just until it forms a ball.
- Turn the dough out onto a lightly floured surface and knead 14 times. DO NOT overwork the dough or it will become tough.
- Pat the dough out until it is ½ -inch thick. Cut into rounds with a biscuit cutter or the floured top of a drinking glass.
- Gather the scraps, pat out and cut again until all the dough is used.
- Place dough rounds on a cookie sheet and bake for 8 to 10 minutes or until the bottoms of the biscuits are golden brown.
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