Description
Delicious, dairy-free sweet potato biscuits that are the perfect breakfast for your Whole30 reintroduction of gluten!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 3/4 cup full-fat coconut milk
- 1 cup baked, mashed sweet potato (about 1 medium potato or 2 small)
- 8 T unsalted ghee, chilled
- Full-fat coconut milk, for brushing the tops
Instructions
- Mix together the dry ingredients in a big bowl that will eventually house the entire dough.
- Mix together the mashed sweet potato and full-fat coconut milk in another, smaller bowl.
- Into the dry mixture, cut the ghee. Make sure that it is really cold- this is essential for biscuits! Use your hands to quickly knead the ghee into the dry ingredients. You don’t want to warm up the ghee too much, so be quick like a fox!
- Add the sweet potato mixture to the dry ingredients. Mix just until combined. Knead dough on a floured surface to fully incorporate, being sure not to overwork (the dough will still be lumpy).
- Flour a rolling pin and roll the dough until it is about 3/4 in- 1 in thick. Watch carefully and don’t roll the dough too thin- they will rise, but the thickness of the dough is what makes them thick and fluffy!
- Use a glass with about a 3″ rim to cut the biscuits (or use a shot glass to make mini biscuits!). Cut and place the biscuits one at a time onto an ungreased cookie sheet.
- Brush the top of each biscuit with coconut milk.
- Pop them in the oven on 400 degrees for 10-15 minutes, depending on the oven! They will look light and fluffy when they’re done. You’ll be able to tell if they’re still too doughy when you pull them out.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
