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
- 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
- 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!