Sweet Potato Biscuits

No ratings yet

Prep Time10

Cook Time15

Total Time25

Course: brunch, vegetarian

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 162kcal

Preheat oven to 425°F/220 C. Line a baking sheet with parchment.
Add vinegar to milk. Set aside and allow to curdle.
In a medium bowl, combine mashed sweet potato, maple syrup, and milk mixture. Whisk until smooth.
In a large bowl, combine flour, salt, and baking powder. Stir to evenly combine together.
Add the grated butter. Using your fingertips, work the butter through the flour, leaving it in pieces.
Add in the sweet potato mixture. Stir, cutting the wet ingredients into the dry, until just combined. Do not overwork or biscuits will get tough.
Turn the dough out onto a lightly floured surface. Use your hands to flatten into a ¾ inch thick oblong.
Use a 2 inch round biscuit cutter to cut as many rounds out as possible. Dusting the cutter with flour can help prevent sticking.
Bring the scraps of dough together very gently into a new oblong and cut further rounds. Alternatively: Bring the dough together into a rectangle and cut into even squares.
Place biscuits on the baking sheet and brush the tops with a bit of milk.
Bake for 13-16 minutes until just golden brown on the bottom edge and firm on the top.
Allow to cool for at least 10 minutes. Best served warm.

Baked biscuits can be stored in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost and reheat in the oven before serving.