Recipe: $2.05
Per Biscuit: $0.15
This picture on Instagram led to quite a few recipe requests for sweet potato biscuits. But I wasn't ready to post it until I'd worked out the kinks.
When I was growing up, we made most of our pancakes, waffles, and cheddar-garlic biscuits with a big ol' yellow box of Bisquick. In high school, my mom even bought me a Bisquick cookbook. I can still conjure up the taste of that powdery mix, and I'm preeeetty sure I can still smell it from a mile away. We might have the best-ever whole wheat pancake recipe from scratch, but I have a soft spot in my heart for all the families that whip up weekend breakfasts with easy pre-made mixes. I get it, I really do.
Well guess what? This recipe for Whole Wheat Sweet Potato Biscuits is actually super incredibly simple. You won't miss the yellow box, I promise. There's some dough-cutting and butter-chilling and things like that, but it is simple and totally worth it.
This is the perfect recipe for haters and lovers of sweet potatoes, I promise. I don't normally like the orange ones, but when they showed up in my CSA box, I had to find a way to use them, and this was a FREAKING AMAZING decision. Please, take some time this weekend (or this evening!) to make some sweet potato biscuits. Since they're almost equal parts sweet potato and flour, they're much more, um, moist than a standard super flaky biscuit, but they're also better for ya! Take the plunge!
So far I like these best sliced in half and toasted, then served with butter, eggs, and some sauteed vegetables. I've also used them to make grilled cheese, and super delicious egg sandwiches! They keep well in the freezer so you can make a whole bunch and stick them in there for later.
Whole Wheat Sweet Potato Biscuits
Ingredients
- 1 pound sweet potato about 2 large or 2.5 cups mashed (cooked) sweet potato, cooled
- ⅓ cup yogurt plain whole milk
- 1-2 Tablespoons honey
- 2 cups whole wheat flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 4 Tablespoons cold or frozen butter
Instructions
- Mash the cooled sweet potato well and mix in the wet ingredients (yogurt and honey). Refrigerate.
- In a separate large bowl, mix together the whole wheat flour, baking powder, and salt. Add the butter – I like to freeze the butter for this dish, and then grate or shave it into the dry ingredients. Using your hands, mash the butter into the flour mixture, so you have chunks of butter throughout. You want the chunks! Place in fridge or freezer to chill for about 10 minutes.
- Mix together the wet and dry ingredients. Roll the dough out into a large rectangle, about ⅓-inch thick, then fold in thirds. Dough should be about 1-inch thick. (I had to do this in 2 batches because my cutting board isn’t big enough.) Using a biscuit cutter or glass, cut out as many biscuits as you can! (Cut them very close together to minimize scraps.) Then mash the scraps together to form additional biscuits. I got about 14 biscuits, and some were a little wonky.
- Bake on 400ºF for 12-15 minutes or until brown on bottom and slightly brown on the top.
- Serve with butter!
Jackie
Can I use Greek yogurt for this recipe?
Caitlin
Hi Jackie - Good question. It's such a small amount of yogurt that I'd say you should definitely be able to use Greek yogurt; the only real difference is that it has less water. I'm pretty sure I've used Greek yogurt in this before though!
The bigger variable, I've realized, is how you cook your sweet potato. If boiled, it will retain more water than if baked or steamed, therefore resulting in a more drop-biscuit-like batter. I plan to test and adjust though. :) Let us know how it goes!
Jessica
My family loved these. I will make again.
Caitlin
Thanks, Jessica!
Anna Siverling
These are delicious and light. My husband loved them, said I can make them anytime. Thank you!
Caitlin
Thanks Anna, that's great to hear!
Olivia Schneider
Should I mash the sweet potatoes with the skin on?
Caitlin
Hi Olivia - I usually mash them with the skin on, but you could really do it either way.
Mary
Unfortunately, these were tasteless.
Caitlin
Whoops! Sorry they didn't work out for you, Mary. Thanks for the comment.
Barbara
OK to substitite spelt flour?
Caitlin
In my experience with spelt flour, it does absorb the liquid differently, so you might need a touch more flour when you're forming the biscuits. Otherwise, it should be fine!
Serene
I'm looking forward to making these for my Bible study - Thanks
Caitlin
Great! Thanks Serene, I'm making them tomorrow as well!
Donna
So excited to find this recipe ! I am trying to eat healthier and plan on making these biscuits for supper with thin pork tenderloin slices. Maybe a side bowl of 15 bean soup !
Caitlin
Thanks, Donna! I hope you make them! And I hope I make them very soon as well. :)
Holly - FMITK
An egg sandwich on a sweet potato biscuit sounds divine!!