Big biscuit Monday!
Sweet potatoes have been kinda in your face lately huh? Between these curly fries and this grilled chicken and bacon mac n cheese, guess you can say I have been on a sweet potato kick lately. No compliments here.
Sweet potatoes are a staple in our house and often a crime if we are without. My fiance seriously hoards sweet potato fries in our freezer. Kinda a sin now that I can make delicious homemade curly fries at home now. I will let him weed out the remains but after that he will be in trouble! Consider yourself warned.
Another favorite around our house is breakfast. We are creatures of habit and have a tendency to eat breakfast for dinner if neither of us feels like cooking…happens quite often after I spend most weekends in the kitchen testing and retesting blog recipes, whipping up lunches and making snacks for the week. I decided to change up the finances breakfast sammies, and through him a curveball of homemade biscuits! No ordinary, store bought biscuits. Homemade sweet potato biscuits. And no biscuit is complete without some butta. Maple cinnamon butta to be exact!
The maple cinnamon butter is the cream of the crop. The sweet and slightly savory combination has me swooning. Please don’t go out and buy flavored butter ever, EVA again. It is sadly, the simplest thing to do. Just whip a room temperature stick of butter with desired flavorings (herbs, spices, dried fruits, etc), then bam, flavored butter to be
eaten off a spoon spread on whatever your little heart desires. Sweet, flaky and tender biscuits are the ideal lazy weekend brunch, paired with bacon, and a cup of coffee, you are prepared to tackle the world!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1 cup all purpose flour, plus more for dusting
- 1 cup whole wheat flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 4 Tbsp cold butter (the colder the better)
- 1 cup almond milk (or skim milk)
- 1 cup mashed sweet potatoes
- 1 Tbsp maple syrup
- Maple Cinnamon Butter:
- 1 stick unsalted butter, room temperature
- 1/4 cup maple syrup
- 1 tsp cinnamon
- Salt, to taste
- Preheat oven to 425 degrees F.
- Sift flours, baking powder, salt and cinnamon into a medium bowl.
- Cut the butter into the flour fixture using a pastry cutter or two knives. The mixture will look like coarse meal once butter is incorporated.
- Mix together the milk, sweet potatoes and maple syrup. Add to flour mixture and stir with fork until mixture just flour is fully incorporated.
- Lightly flour your work surface and turn dough onto. Kneed until dough is fairly smooth. Use gentle touches and try not to work the dough too much as it will create tough biscuits. Use more flour if dough is sticky.
- Pat the dough to about 3/4 inches. Cut with a floured, 2 inch biscuit cutter or a glass rim (pint glass size works great.)
- Place on lightly oiled cookie sheet. Bake 15 minutes, or until tender and golden brown on top.
- Maple Cinnamon Butter: In a stand mixer, or using a regular hand held mixture, combine butter, maple and cinnamon in medium bowl, whip until mixture becomes light and airy. Make take 5 minutes or so. Taste and season with salt if needed. Serve with biscuits.