Sweet Potato-Rosemary Biscuits Recipe

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Photo by Karen K. Will

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 4 teaspoons aluminum-free baking powder
  • 1/2 teaspoon sea salt
  • 1/4 cup (half stick) organic butter, cold and cubed
  • 3/4 cup cooked, mashed organic sweet potatoes
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 2/3 cup organic whole milk
  • 1 teaspoon dried rosemary

Directions

  • 1. Heat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
  • 2. Into a medium bowl, sift the flours, baking powder, and salt together. Using a pastry blender, cut in the butter until a coarse meal forms.
  • 3. Into a large bowl, combine the sweet potatoes, maple syrup, vanilla, and almond extract; beat thoroughly. Beat in the milk gradually on low speed.
  • 4. Add the dry ingredients and rosemary to the wet ingredients and stir until well combined.
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Mother Earth News Gardening
Mother Earth News Gardening
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