In making these biscuits, I know I used more than a cup of sweet potato and the potato was on the larger size of a small potato. Of course I eyeballed the amount of sweet potato and didn't measure it as I didn't want leftovers of sweet potato. After mixing the dough, I thought it was a bit too stiff so I added a bit more almond milk. I use almond milk instead of cow's milk. I also made the biscuits on the small size. I didn't add the nutmeg.
They are great to include in a meal or as a mid afternoon snack with a piece of cheese. The DH has been enjoying them.
|Patting the dough down.|
|Getting ready to go into the oven.|
|I opened up one biscuit to see how it looks after baking.|
|Cooling on the baking sheets.|
1 3/4 cups flour
1/4 tsp salt
4 tbsp baking powder
1 egg, slightly beaten
1 cup cooked, cooled, mashed, sweet potato
1/4 cup oil
1/4 cup milk
2 tbsp brown sugar or maple syrup
pinch of nutmeg, optional
Preheat the oven to 425 degrees F.
In a small mixing bowl, combine the flour, salt and baking powder. In a separate medium size bowl, mix together the egg, sweet potato, oil, milk, sugar and nutmeg. Mix well. Stir the flour mixture into the egg sweet potato mixture. Combine. If the dough is too stiff, add more milk or if too loose, add a bit more flour.
Turn the dough out onto a floured surface. To save cleaning up a messy counter, I used a sheet of parchment paper on the counter, floured it and put the dough on top of that. Pat the dough down using your hands or the back of a wooden mixing spoon, into a circle with about a thickness of three quarters of an inch. Cut into rounds using a two and a quarter inch biscuit cutter. I don't have a biscuit cutter so I used a shot glass with a two inch diameter. Place the rounds onto the baking sheet, one inch apart. Gather up the remaining dough and keep on cutting out the rounds until you have used all of the dough.
Bake for 12 to 15 minutes until golden. Makes one to two dozen depending on the size you make the biscuits.