Sweet Potato & Rosemary Biscuits
Servings: 12
Calories: 71kcal
Ingredients
- 1 ¼ cup all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons salt
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 1 stick (½ cup) unsalted butter
- 1 small sweet potato, peeled, boiled and mashed (about ¾ to 1 cup)
- 1 ½ tablespoons fresh rosemary, minced
- 2 to 3 tablespoons buttermilk
Instructions
- Preheat oven to 400°F.
- Place flour, sugar, baking powder, salt, cinnamon, and pepper into a bowl and whisk together.
- Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.
- Fold in rosemary, sweet potato and buttermilk and stir until dough just comes together.
- Turn dough onto a clean surface and cut out 3 inch rounds using a circle cutter. Place biscuits onto a baking sheet lined with parchment, about 1 inch apart, and bake for 15 to 20 minutes or until the tops are golden brown and the biscuits have baked through. Serve warm.
- To store: Place biscuits in an airtight container and place in the refrigerator for up to 3 days. Warm before serving.
Nutrition
Calories: 71kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 375mg | Potassium: 81mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2680IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg