Sweet Potato and Basil Biscuits

Making tea biscuits brings back so many memories. It was the first recipe I learned how to bake in my grade 11 Hospitality class, which was the class that led me into the Nutrition field. Whenever I would visit my grandmother, tea biscuits were always one of the recipes I would make her. I actually didn’t like tea biscuits until I was in my 30s.

These biscuits are slightly sweet, while still being a savory biscuit. They kind of remind me of a cheese tea biscuit without the cheese. You can eat these plain, toasted with a bit of non-dairy butter, or use them as a base for your sandwich. My husband used his for his burger and loved it!

Now, I suggest using an insulated baking sheet that is a bit thicker for these biscuits. I used the same recipe with two different baking sheets and one batch was very, very brown on the bottom (the thinner sheet) and one was perfectly golden on the bottom (insulted sheet)when baked at the same time.

MAKES 14 BISCUITS


INGREDIENTS
– 2 large sweet potatoes
– 2/3 cup “buttermilk” (2/3 cup minus 1 tablespoon unsweetened almond milk and 1 tablespoon lemon juice)
– 2 1/4 cup all-purpose or whole-wheat flour (both are delicious. The whole wheat one will just be a bit more dense)
– 1 tablespoon baking powder
– 1/2 teaspoon baking soda
– 3/4 teaspoon salt
– 1/4 cup coconut sugar
– 1/4 teaspoon cinnamon
– 2 tablespoons chopped fresh basil
– 1/2 cup solid coconut oil


DIRECTIONS
1. Cook your sweet potatoes in the microwave until very tender. My microwave has a potato setting that I used.
2. Once the potatoes are cooked, let them cool. Peel off the skin and then mash the potatoes. Measure out 1 cup.
3. While waiting for the potatoes to cool, make your buttermilk. To make it, add 1 tablespoon lemon juice to a measuring cup, and then top with almond cup until it reaches 2/3 cup.
4. Preheat oven to 425F.  Line a baking sheet with parchment paper.
5. Mix all of your dry ingredients together in large bowl. Also add in the chopped basil.
6. Cut in the coconut oil using a fork or pastry blender, until the oil is the size of peas or smaller.
7. Mix together the buttermilk and sweet potatoes.
8. Add the wet ingredients into the dry ingredients gently. Fold in until it is all combined, being careful not to overmix.
9. Transfer to a lightly-floured surface. Gently pat down the dough to 1 inch thickness.
10. Cut out the dough using a 2.5 inch round cutter.
11. Bake for 18-22 minutes, or until lightly brown.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s