The original recipe calls for all white flour. I make mine a bit healthier by swapping half of the white for white whole wheat flour. I love the nuttiness flavor the whole wheat adds. These biscuits are delicious just as is with butter and honey...but feel free to experiment with additional items. Try adding a 1/2 teaspoon each cinnamon and ginger, or 1/4 cup crumbled crispy bacon or swap one tablespoon buttermilk for maple syrup, or spice it up with a tablespoon of chopped green chile. Bonus points, you can make the dough and cut out the biscuits in advance. Place on a baking rack and freeze. Place the frozen (unbaked) biscuits in a freezer bag until you need them. When ready to bake, bake frozen...do not defrost. You may need to add an additional 5 minutes to the baking time. Happy Thanksgiving everyone!
Sweet Potato Biscuits
1 cup unbleached white flour
1 cup white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed peeled & cooled baked sweet potatoes (about 2 large)*
6 tablespoons buttermilk
sweet butter for serving
wild honey for serving
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Set aside.
Sift together the flours, baking powder, soda and salt in a large bowl. In a small bowl add the mashed sweet potatoes and the buttermilk. Whisk together until combined. Add the wet ingredients to the dry and combine with a fork just until mixed together.
Pour out dough to lightly floured counter and need 5-6 turns. Pat to form a circle 3/4 inch thick. Using a 2 1/2 inch round biscuit cutter (or do like I do and use the rim of a glass the same size), cut out as many circles as you can. Place the biscuits on the prepared sheet. Form another circle using the dough scraps and cut out a few more biscuits. Repeat until all dough is used. (you may need to free form the last biscuit).
Place in preheated oven and bake until biscuits are golden brown (15-20 minutes). Remove from oven and serve immediately with butter and honey.
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