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Ingredients
- 1 cup mashed, cooked sweet potatoes (leftovers are great for this.)
- 3/4 cup milk
- 2 1/4 cups organic flour
- 2 tablespoons evaporated cane juice, Rapadura or Sucanat
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon aluminum-free baking soda
- 1 teaspoon sea salt
- 1/4 cup olive or grapeseed oil
Preparation
Step 1
I made these for Thanksgiving; they were so deeeelicious, we ate the leftover biscuits the next morning with a little honey. Yum!
Makes about fourteen 2 inch biscuits
Directions:
Preheat the oven to 375 degrees. Grease a baking sheet. In a large bowl, beat the sweet potato with the milk. Then mix in your sweetener of choice, baking powder, baking soda, salt and oil. Mix well. Add flour and mix with a spoon just until a soft dough forms.
Turn the dough out onto a floured work surface and roll or pat into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Arrange the biscuits on the prepared baking sheet and bake for about 12-15 minutes, until golden brown. Serve warm with an oil for dipping that has been sprinkled with a little salt or cinnamon if you are trying to avoid butter.