Serve a surprising twist on traditional dinner rolls when you whip up a batch of sweet potato biscuits. Rich in potassium, these flaky biscuits make a great addition to your table with their orange color and sweet potato flavor. Enjoy these yummy biscuits alongside your favorite soup and salad, or serve them with chunky orange marmalade to accompany your morning cup of tea…. You can’t go wrong with these!
Sweet Potato Biscuits
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4-1/3 cup milk, as needed
- 1 cup mashed sweet potato, fresh or canned
- 6 tablespoons unsalted butter, cubed
- Preheat the oven to 400º F.
- Combine flour, salt, sugar and baking soda in a mixing bowl. Use two forks to cut in butter into the dry mixture until it forms pea-sized chunks.
- Add the milk and sweet potatoes, and mix until fully incorporated.
- Transfer the dough to a lightly floured surface and knead it gently to form a ball. (Take care not to overwork the dough, or the biscuits can become overly dense and chewy.)
- Using a rolling pin, roll out the dough and cut it into 2-inch rounds.
- Place the biscuit rounds on a lightly greased baking sheet and bake for 15 minutes, or until tops are golden brown.
- Remove from oven and allow the biscuits to cool for 5 minutes before serving.
- Top them with butter, or, if you want to reduce the number of calories, drizzle olive oil over them instead.
Recipe adapted from 100 Days Of Real FoodSKM: below-content placeholder