Living Your Best Life North of Forty and Fifty Plus

Bonus Thursday Eve Recipe- Sweet Potato Biscuit

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The weekend is usually the time when we spend a little more time in the kitchen to make a big breakfast. Whether it’s pancakes, waffles, or omelets, weekends and holiday mornings are made for something special to welcome the morning.

This recipe for sweet potato biscuits is quick and easy enough to make on a busy weekday morning. I found this recipe on Baking a Moment. Give it a whirl, you can even make the dough the night before, and just roll, cut, and bake in the morning.

I’ve adapted the recipe for vegetarian, vegan, gluten-free, and low-sugar diets.

Sweet Potato biscuits Baking A Moment adapted by Chamein Canton

Ingredients

2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free banking blend, sorghum, sweet rice, and brown rice flour)

1 tablespoon baking powder 

1 teaspoon kosher salt

1 cup mashed roasted sweet potato, cold

1/2 cup unsalted butter, cold (unsalted vegan butter)

1/4 cup buttermilk (dairy: light or low-fat, or whole fat) (non-dairy buttermilk ¼ cup rice, soy, or almond milk mixed with ¼ teaspoon lemon juice or apple cider vinegar, let stand 5 minutes before using)

Instructions

Preheat the oven to 450 degrees F, and line a baking sheet with parchment paper.

Place the flour, baking powder, and salt in a large mixing bowl and whisk to combine. 

Add the mashed sweet potato and butter, and cut in with a pastry blender. 

Stir in the buttermilk until the dough gathers itself into a ball. 

Turn the dough out onto a lightly floured surface, and pat it into a disk shape, about 1 1/2 inches thick. 

Cut rounds with to about 2-inches with a cookie cutter or a large glass and place on the prepared baking sheet. 

Bake for 12 to 16 minutes, or until puffed and golden brown on the bottom and around the edges. 

Notes

  • Make sure the sweet potato is cold. It doesn’t matter if it’s been roasted or boiled. Mash it before putting it in the refrigerator.
  • Break up the sweet potato mash and add it by teaspoons to the flour mixture
  • You may need a little more than  ¼ cup of buttermilk. If it seems too dry add a little more by the teaspoon. When the dough begins to come together, don’t add any more
  • When cutting the biscuit round, don’t twist the cutter.  Cut straight down, this will ensure that your biscuits will rise. Turning the cutter sort of crimps the dough and will prevent it from getting the rise you want.

Want to see more recipes from Baking A Moment, check out Allie’s website. https://bakingamoment.com/