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Posted by on Jul 3, 2012 in Bread, Breakfast | 0 comments

Whole Wheat Sweet Potato Biscuits

Whole Wheat Sweet Potato Biscuits

Sweet Potato…..where do i start?It is one of those very good for you kind of root vegetable but somehow my taste buds doesn’t seem to  agree with it.Well,its not only husband and kids didn’t like sweet potatoes in the forms we have tried it so far.That is until now.

..Different occasion has different dish associated with it.Sweet potatoes and Thanksgiving goes hand in hand.I know it is hot Texas summer here and thought of Thanksgiving is not even close in horizon.But during one of our recent grocery trip,i couldn’t ignore the ‘sweet potatoes’ lurching side by side as i picked up 5 lb bag of potatoes..i picked just  ‘1’ sweet potato..yes 1 is what i could bring myself to buy..

I came across Paula Deen’s sweet potato recipe in Food Network magazine (Nov 2011).Simplicity of ingredients,lack of shortening and buttermilk convinced me to try the recipe  sooner then later..So in the weekend,as what looks like a new tradition in our home,breakfast for dinner is becoming a norm.I have lately become  very reluctant in cooking big meaty meal in the weekend…so I served these sweet and delicate sweet potato biscuits with scrambled eggs for dinner…my daughter loved patting the dough and cutting the biscuits !

And was i glad that i tried !!!!  I am FAN of sweet potato fluffy biscuits now..Yay !On the dinner table,

My husband (taking a bite on biscuit) – What does it have?

me: sweet potato.

him :Hmmm…really?You  can’t taste sweet potato at all.

me:Yup,thats the point !

So we all in the family,have found a common agreeable ground to chew on !My son loves it the most i think.Where does this lead me?I am thinking beets 🙂

Sweet Potato Biscuits

Sweet Potato Biscuits

So the first time i  followed the recipe as it is but yesterday i gave it a whole wheat,buttermilk twist.This is how 

  • Replaced 1-1/2 cup all purpose flour with 1 cup of White Whole Wheat 1/2 cup of red whole wheat(more germs).
  • Added about 1 cup of sweet potato,so that took care of some of the moisture and reduced the amount of butter to 4 tablespoons from 6.
  • Used 1/3-1/2 cup of buttermilk instead of milk,it would have spoiled otherwise.
  • I cut the sugar completely.Sweet potatoes add touch of sweetness and my family eats their biscuit with jelly,so there was absolutely no need for additional sugar.
  • It did NOT rise as much as regular whole wheat biscuits but it was still FLUFFY and very well liked by everyone 🙂
  • I baked it this time in cast iron skillet because you know i can !
All in all,mission successful 🙂

Whole Wheat Sweet Potato Biscuits

Yield: 8-9 biscuits


  1. 1 cup cooked mashed sweet potato
  2. 1/3- 1/2 cup buttermilk as needed
  3. 1 cup Whole Wheat White flour
  4. 1/2 cup whole wheat (red) flour
  5. 1 tablespoon baking powder
  6. 1 teaspoon salt
  7. 4 tablespoons cold unsalted butter,cut into small bits


  1. Preheat oven to 425F.
  2. In a small bowl,whisk together the sweet potato and 1/3 cup buttermilk.Set aside.
  3. In a large bowl, whisk together the flour,baking powder and salt.Cut in the butter with your hands or pastry blender or knives until it resembles coarse meal.
  4. Add sweet potato mixture.
  5. Add more buttermilk,little by little if it is needed( i didn't need to)
  6. Sprinkle a small handful of flour on a work surface/wooden board.
  7. Turn the dough out onto the surface and knead lightly 2-3 times with palm of your hand until the mixture comes together.
  8. Pat the dough out into a 1/2 inch thick round..
  9. Using a 2-1/2 inch biscuit cutter,cut the dough into biscuits.Gently reroll the scraps and cut more biscuits.
  10. Place the biscuits on the baking sheet/cast iron skillet and bake until golden brown and firm to the touch,10-12 mins.
  11. Serve it warm or at room temperature.

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