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Whole Wheat Sweet Potato Biscuits Put Leftovers to Use

Whole wheat and sweet potatoes combine to make biscuits you can feel good about eating.

One leftover baked sweet potato = 18 sweet potato biscuits.

That's the kind of math that anyone can understand. The hard question is, "Which math function is used: multiplication, addition, subtraction or division?"

Maybe it's all the above, in which case this is an upper level math question that we all understand. We just impressed ourselves with our math skills. Let's go eat something.

This biscuit recipe is perfect to share right before Thanksgiving. You can substitute an equal amount of sweet potato casserole for the baked sweet potato that's called for in the ingredient list of this recipe. Just estimate the amount of sweet potato that you would get from one medium. It doesn't have to be an exact amount.  

I used whole wheat flour in this recipe to add in some whole grains. King Arthur White Whole Wheat flour is lighter than traditional whole wheat flour and it doesn't need added white flour to achieve a smooth texture. The nuttiness of whole wheat flour is a perfect match for sweet potatoes.

These little biscuits didn't lift a great deal, but the texture isn't heavy. Even four teaspoons of baking powder and buttermilk didn't create a big lift. Served warm with a pat of butter and drizzled with honey, these biscuits would make a perfect pair for a mid-afternoon cup of tea or coffee. I'm taking these to my 2-year-old twin grandchildren, who I think might enjoy them for breakfast.

Whole Wheat Sweet Potato Biscuits

adapted from Food Network, Paula Deen

Yields 18 (2 1/2 inch) biscuits

1 1/4 cup King Arthur White Whole Wheat

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon kosher salt

1 medium baked sweet potato

1/2 stick softened butter

5 or 6 tablespoons buttermilk

Peel sweet potato and mix with softened butter or use an equivalent amount of Sweet Potato Casserole.  

Sift together flour, baking powder, and salt into bowl with sweet potato and butter.

Cut in mixture until it resembles coarse cornmeal.  You should be able to see flecks of sweet potato and butter.

Add buttermilk a tablespoon at the time until you can form the dough into a ball. Don't overmix. Turn out onto a floured surface. Work the dough as little as you can. I only kneaded two or three times. Roll out to 1/2 inch thick and cut with a 2 inch biscuit cutter going straight down and not twisting the cutter.  You will have 18 (2 1/2 inch) biscuits. Place on a prepared baking sheet with the sides touching. Brush the tops with oil. Bake at 400 degrees for 12 to 15 minutes until the tops start to brown.

Serve warm with butter and honey.

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Read our Syrup and Biscuits blog.

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