Sweet Potato Biscuits with Whole Wheat

Sweet Potato Biscuits | Dinner of Herbs

This is one of my favourite recipes.

I found this recipe, and I have discovered a few small ways to make it slightly healthier, and to make it easier.


Lump batter - perfect!
Lumpy batter – perfect!

First of all, the first time I made these biscuits, I followed the recipe exactly.  The dough was unbelievably sticky.  Kneading it was a complete joke (and not a very funny one, I might add) because it seemed as if I should add an extra cup of flour before I even thought about kneading or rolling the dough out.  The recipe also warns against overworking the dough.


Well, I know from experience that this is probably the most forgiving dough you are ever likely to meet.  I have abused this dough in so many ways, and yet…every time it comes out amazingly soft, moist, and delicious.  Even after using ALL whole wheat flour…it tasted and felt as if I had used the most refined, bleached flour ever.  Another bonus for using whole wheat flour?  The dough is a little less sticky.  However, I decided to skip the whole kneading, rolling, and cutting out portion of this recipe, due to its impossibility.

Think of these biscuits like peanut butter cookies.  Just drop the dough onto a baking sheet with a spoon, then flatten it down and bake.  The End.


Next, I reduced the amount of butter.  I will probably reduce it again next time.  The sweet potato is so sweet and moist that the butter really is not the star.  It’s hardly even a supporting role!  The whole milk in the original recipe can easily be exchanged for low-fat or skim milk.  Also, the heavy cream on top may not be a big deal when we are talking about calories, but it is also not needed.  I’ve mentioned before how I wish ingredients like heavy cream and sour cream came in smaller containers.

The Recipe


2 c white whole wheat flour

1/4 tsp baking soda

1 Tbsp baking powder

1/2 tsp salt

1 Tbsp sugar

1 c mashed sweet potato (about 1 medium sweet potato)

3/4 c low-fat milk

6 Tbsp butter

Servings: 15 small biscuits

Heat oven to 400oF.  Peel, dice, and boil sweet potato until tender.  Drain and mash thoroughly.  Set aside.  In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar.  Cut in the cold butter.  Add the milk and mashed sweet potato.  Mix until combined.  Drop dough onto cookie sheet by the heaping spoonful.  Gently dust the tops with flour and carefully shape into biscuits with well-floured hands.  Bake for 10-12 minutes, or just until they begin to brown on the bottom.  Enjoy!

Perfect with sweet potato sheperd's pie.
Perfect with sweet potato sheperd’s pie.

*Store extra biscuits in the fridge, since these are extra moist biscuits and can mold quickly at room temperature.


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