Even though they’re nearly fat-free—totally fat-free if you use nonfat milk—these biscuits are moist and flavorful thanks to mashed sweetpotatoes in the dough. Enjoy them alongside eggs, with ham, or as a ham-and-biscuit sandwich with honey-Dijon.
Makes 12 biscuits
1 cup cooked, mashed orange- or yellow-fleshed sweetpotatoes, or a combination
1 1/2 cups milk
2 teaspoons apple cider vinegar
2 1/2 cups all-purpose flour, plus more for the work surface
1 1/2 cups whole wheat flour
1 tablespoon baking soda
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Meanwhile, in a large bowl, combine the sweetpotatoes, milk, and vinegar. In a large bowl, whisk together the flours and baking soda. Add the flour mixture to the sweetpotato mixture, stirring to form a shaggy dough.
Transfer the mixture to a floured work surface and knead to form a smooth dough. Roll or pat the dough out to 1-inch thick, then use a floured 2 1/2-inch biscuit cutter to cut the dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits.
Bake until the biscuits are browned, 12 to 15 minutes.
Recipe courtesy of The Fat Free Queen