Whole Wheat Sweet Potato Biscuits

It took me three times to get this Whole Wheat Sweet Potato Biscuit recipe correct, yes THREE.

Three times to clean the dishes (including the food processor, oy), two times at the grocery store to get sweet potatoes, and lots of taste testing.  However, it was all worth it.  These sweet potato biscuits were SO good.  They were dense, while still being soft, moist and fluffy.

Mmmmm!  I may or may not be eating a fresh one one as I write this post now…

There’s nothing I love better than freshly baked biscuits.  Re-heated microwave biscuits are just not the same.  The flake, the crisp, and the texture just aren’t there.

However, I have been testing out my Hamilton Beach Easy Reach Toaster Oven and it is so convenient!  I can bake 1 (or 2) of these whole wheat sweet potato biscuits every morning and have fresh biscuits right then and there.

The trick is to freeze the biscuits.  Cut the dough into biscuit shapes, lay them on a baking sheet, and freeze overnight.  Once fully frozen, transfer them into a freezer-safe bag.  As you desire, pull biscuits out and bake for 12 minutes.

You won’t have to settle with leftover soggy biscuits anymore.  C’mon, you’re better than that.

This toaster oven is great because of the modified shape.  The round door prevents my fingers from getting burnt, and it also helps save space on my counter.  Keep reading to find out how YOU CAN WIN one of your own!

Let’s back up and review what I learned in this three-batch-biscuit day.

1. Paleo biscuits are not very fluffy.  These were flat as cookies.  Boo.
2. Baking soda and baking powder are NOT the same thing.

My second recipe called for 4 teaspoons of baking powder.  I had baking soda, which they are the same, right?  They are both leaveners, right?

No, they are NOT the same.  No they are NOT interchangeable.

I have screwed up baking before, but never this bad.  They were totally inedible!  I wondered if my flour had gone bad, the butter was bad, or something??  Then I thought about the baking soda.  I did some research on baking soda vs. baking powder annnnd welp, that explained it all.

Lesson learned.  I went back to the store to get more sweet potatoes and baking powder.  Then I made these.  And I was VERY very, very happy.

These are fairly simple to make.  You mix whole wheat flour, baking powder, a dash of salt, and butter together.  In a separate bowl, combine your sweet potato mash, milk and honey.  Then mix both of them together, roll the dough onto a flat, floured surface.  Use a biscuit cutter to cut the dough.

I don’t have a biscuit cutter or a cookie cutter.  As I searched my kitchen, I found the perfect substitute… the top to my coconut oil spray!  I was very proud of myself for that.

I made half the batch for Easter brunch and kept the other half frozen.  I’ve been popping them into the toaster oven all week.

Here’s your chance to WIN your very own Easy Reach Toaster Oven.  Enter the rafflecopter giveaway below!

[[UPDATE]]  This giveaway has closed.  Congratulations to Bridgett for winning the oven!  

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Here is the recipe you’ve all been waiting for.  I used 100% whole wheat flour, honey and almond milk to make it a lighter treat.  I also kept the skin on the sweet potatoes and you couldn’t even tell (thanks to my food processor).  There is still butter, but only 5 tbsp for 24 biscuits.

Nom nom, enjoy!

Print Recipe

4.91 from 11 votes

Whole Wheat Sweet Potato Biscuits

These biscuits are dense, yet pillowy soft, moist and fluffy. Made with 100% whole wheat, honey and almond milk, it's a lighter treat!

Prep Time1 hr

Cook Time12 mins

Total Time1 hr 12 mins

Course: Breakfast, Brunch

Servings: 24

Author: The Fresh Find

Ingredients

• DRY
• 2.5 c whole wheat flour
• 5 tsp. baking powder
• 2 tsp cinnamon
• dash of salt
• 5 tbsp butter grated
• WET
• 2 c sweet potatoes mashed (about 2 medium sweet potatoes)
• 1 ¼ c almond milk
• 2 tbsp raw honey

Instructions

• Cut sweet potatoes in half and roast at 400 degrees for 30-40 minutes, or until soft. Mash with a fork or a food processor. I added a tad of milk to my food processor to get them fully mashed. (Do this a day ahead to save time.)
• Mix 2 cups of mashed sweet potatoes, milk and honey.
• In a separate bowl, whisk whole wheat flour, baking powder, cinnamon, and salt together.
• Using a cheese grater, grate 5 tbsp of butter into the flour mixture.
• Fold the sweet potato mixture into the flour mixture.
• Place the dough on a flat and floured surface. Pat or roll to 1-1.5 inches tall. Use a biscuit cutter to cut biscuits.
• Place in oven at 400 degrees and bake for 10-12 minutes.
• (Or freeze on a tray and bake at your convenience)
• Serve with your favorite jam or honey!

Note: I received free a Hamilton Beach Easy Reach Toaster Oven in exchange for this post; however, all opinions are my own.