Sweet Potato Biscuits
Prep time 60 minutes
Cook time 15 minutes
Makes 16 biscuits
About this recipe
This recipe was inspired by biscuits my mom used to make every thanksgiving.
They are grounding, delicious, and make me feel like coming home with the leaves rustling in the fall wind. What of course is important here is the quality and freshness of the wheat. If you don’t know anyone that has a flour mill, you can order some freshly milled flour right here on my website (coming soon!).
If you are looking for a nourishing biscuit recipe- look no further!
Ingredients you will need
2 ½ cups high quality, freshly milled wheat flour (I use Einkorn, Chiddam Blanc, or Sonora Wheat)
1 tbsp baking powder
1 tsp salt
3 tbsp maple syrup (you can substitute fresh, soft dates and blend them with the sweet potato.)
½ cup cold, hard ghee, cut into small pieces (put in the fridge the day before).
2 cups baked, mashed sweet potato, with peel removed.
2 tsp orange zest
1 tbsp minced sage
¼ tsp cinnamon
¼ tsp cardamom powder
2 tbsp buttermilk.
Steps
Preheat oven to 400* degrees F. Lightly grease baking pan with some ghee.
Mix or sift the flour, baking powder, cinnamon, cardamom, and salt together. Using a pastry blender, cut in in the ghee until the mixture resembles a coarse meal. Make sure not to over mash it if your ghee starts to melt.
Make sure your sweet potato is really mash (or you might have lightly blended it with a few dates), then stir it in to flour along with sage and maple syrup making a soft dough.
With a well floured cutting board or surface, pat the biscuit dough ½ inch thick.
Cut out using a floured decorative 2 inch cutter. Place the biscuits on the prepared baking sheet. If you have scraps, gather the scraps, pat out ½ inch thick, and cut out as many biscuits as possible.
Using a pastry brush, lightly brush the tops of biscuits with buttermilk or ghee.
Bake around 15 minutes.
