I recently had brunch at Lovin' Oven in Frenchtown, NJ. On my plate was the most delicious grilled sweet potato biscuit. It got me thinking yesterday that a homemade biscuit would be well worth the investment of time. And I was right. It makes me happy when I know, and can pronounce, every ingredient that I'm ingesting. Plus, I love the feel of working dough in my hands.
Last night I sliced one right out of the oven and used it as a bun for my Boca burger. I had a few left over so this morning I heated one and dressed it up with a pat of butter and a drizzle of honey. It was a delicious way to start my day. I found the recipe at A Dash of Soul.
Whole Wheat Sweet Potato Biscuits
- 1 c. all-purpose flour
- 1 c. whole wheat pastry flour
- 1 t. salt
- 1 T. sugar
- ¼ t. baking soda
- 1 T. baking powder
- 6 T. cold butter
- 1 c. cooked sweet potato flesh
- 1 c. buttermilk (or plain milk combined with a couple teaspoons of vinegar)
- Preheat oven to 450 degrees.
- Pulse together the flour, salt, sugar, baking powder, and baking soda in a food processor.
- Cut the butter into cubes then add it to the food processor, pulsing until the butter is in pea sized pieces.
- Remove the mixture to a bowl and set aside.
- Puree the buttermilk and sweet potato in the food processor until completely smooth.
- Stir in the buttermilk/sweet potato mixture into the dry ingredients in the bowl, mixing only a few times JUST until it starts to become a dough.
- Liberally flour your hands and a cutting board and gently pat the dough out flat.
- Fold the dough over on itself and pat flat 4 or 5 times (this will help give you flaky layers but you don’t want to use a rolling pin or be too rough flattening the dough).
- Pat the dough out to about 1½” thickness. Use a biscuit cutter to cut 8 biscuits from the dough.
- Grease a baking sheet and arrange the biscuits so that they are all slightly touching each other.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are a nice golden brown on the top and bottom.
- Serve warm!