These are a yummy, healthy twist on traditional Thanksgiving biscuits, and the color is beautiful!
1 cup peeled, cooked sweet potato
1 1/2 cups all-purpose flour, plus more as needed. I make mine gluten- free with Red Mill All Purpose Baking Mix
1/2 cup whole-wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup organic unsalted butter, very cold
1/2 cup organic fat-free milk, plus more as needed
3 tablespoons honey
Instructions: Preheat oven to 400 degrees. Mash the cooked sweet potato thoroughly. Set aside.
In a large mixing bowl stir together the flours, cinnamon, baking powder, soda and salt. Cut the butter into small pieces and work into the dry ingredients using your fingers. Mix until the mixture resembles coarse meal. Add sweet potatoes, milk and honey; mix only until just combined. (Do not overmix.)
Sprinkle some flour on a clean, flat, dry workspace. Roll the dough out gently into an even rectangle. (Just a few strokes with the rolling pin will do.) Using a knife, cut the dough into evenly square biscuits, or use a glass or cookie cutter to make round biscuits. I personally prefer a glass!
Transfer to baking sheet and bake for 15 minutes or until golden.