Whole Wheat Sweet Potato Biscuits

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

(yields 8)

Ingredients

• 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)

Instructions

1. Preheat oven to 450 degrees.
2. Pulse together the flour, salt, sugar, baking powder, and baking soda in a food processor.
3. Cut the butter into cubes then add it to the food processor, pulsing until the butter is in pea sized pieces.
4. Remove the mixture to a bowl and set aside.
5. Puree the buttermilk and sweet potato in the food processor until completely smooth.
6. 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.
7. Liberally flour your hands and a cutting board and gently pat the dough out flat.
8. 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).
9. Pat the dough out to about 1½” thickness. Use a biscuit cutter to cut 8 biscuits from the dough.
10. Grease a baking sheet and arrange the biscuits so that they are all slightly touching each other.
11. Bake in the preheated oven for 12-15 minutes, or until the biscuits are a nice golden brown on the top and bottom.
12. Serve warm!