These sweet potato biscuits are packed with Vitamins A and C. Try these healthy, flavorful biscuits as part of your next meal.
Yield:12 regular biscuits (or 8 jumbo) 1x
Prep:15 minutesCook:10 minutesTotal:25 minutes
1 medium sweet potato
1 1/4 cups whole grain baking mix
2 tablespoons chilled unsalted butter, cubed
1/2 cup low fat buttermilk
1/4 teaspoons ground allspice (or cinnamon works)
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Preheat oven to 400°.
Wrap sweet potato in a paper towel. Microwave on high until soft, 4 minutes. Scoop flesh into a bowl and mash; set aside.
Place baking mix and butter in a bowl; rub butter into mix with fingertips until large pea-sized crumbs form. Add sweet potato, buttermilk and allspice; mix until just combined.
Drop dough by big spoonfuls onto greased cookie sheet (making eight total).
Bake until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool. Once cool, store in an airtight container for up to 3 days.
Freezer Meal Instructions: To Freeze:
Bake biscuits as directed. Cool completely. Place in freezer safe bag or container for up to 3 months. To Prepare:
Wrap biscuits in damp paper towel and heat in microwave for 20-30 seconds.