Sweet Potato Biscuit Recipe

Sweet Potato Biscuit Recipe

I’m always looking for new recipes that use extra veggies or fruits for a little extra dose of healthy when we don’t even think about it. This old fashioned Sweet Potato Biscuit recipe is a perfect fit!

This is a great recipe to make for the holidays, either in place of traditional biscuits, or you can make these with your left over sweet potatoes from the holiday meal (they are perfect for that!). Top these with some melted butter or a drizzle of honey for a sweet treat.

Sweet Potato Biscuit Recipe

What You Need:

• 2 cups All Purpose or Wheat Flour (or Gluten Free Flour)
• 4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/3 cup Butter
• 1/3 cup Oil
• 1 cup mashed or pureed Sweet Potatoes
• 2 Tablespoons Milk

In a bowl, mix together the flour, baking powder, and salt until combined.

Add in the butter, oil, sweet potato, and milk. Mix until well blended.

Drop by muffin scoop into a greased 9×13 baking dish. The biscuits can be somewhat close together if you want them to be softer, but move them further apart for a crispy biscuit. Bake at 400 degrees for 15 minutes or until slightly brown on the tops (gluten free biscuits will take a bit longer).

For a dairy free version: Use Coconut Butter or Coconut Cream Concentrate (Where to Buy) instead of the butter and Rice, Coconut, Almond, or any other non-dairy milk in place of the milk.

These are so simple and only take about 30 minutes to make, start to finish. We’ve enjoyed them for a side dish or even just for breakfast! If you want to make these ahead of time you can simply mix up the dough, place in a pan, and freeze until you want to bake them. You will need to thaw before baking or bake for an extra 10 minutes if you are making the frozen version.

What are some of your favorite ways to use holiday meal leftovers?