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    Whole Wheat Sweet Potato Biscuits
  • Recipe Created by Food Expert, Writer & Culinary Artist Kimberly Miner
10 Biscuits


  • 6 Tbsp. Organic Butter
  • 1 Cup Isis Biodynamic┬« Whole Wheat Flour
  • 1 Cup Spelt Flour
  • 1 Tbsp. Baking Powder
  • 3/4 Tsp. Baking Soda
  • 1 Tsp Salt (Pink or Himalayan)
  • 2 Tsp. Coconut Palm Sugar
  • 3/4 Cup Mashed Sweet Potato
  • 1 Cup Almond Milk


  1. Preheat oven to 450 degrees.
  2. Place the butter in a small bowl and put in freezer for 10-15 minutes.
  3. In a separate bowl, mix the flour, baking powder and soda, salt and sugar. Place in freezer for 10 minutes with the butter.
  4. Remove both from the freezer and cut the butter into the flour mix using the back of a fork or pastry cutter until the size of a pea.
  5. In a bowl, whisk together the mashed sweet potato and almond milk.
  6. Slowly mix in the sweet potato mix with the flour mixture until just combined. Do this until a tacky dough is formed.
  7. Roll the dough out on a floured surface until roughly 1/2" thick. Fold the dough into thirds like a letter and roll our again to 1/2" thick. Repeat one more time rolling the dough out to 1" thick instead. Use a biscuit cutter to cut circles from the dough until all dough is used.
  8. Place the biscuits on a baking sheet and brush with almond milk.
  9. Place in the oven and turn down the heat to 425 degrees. Bake for 25-30 minutes or until slightly browned on top.
  10. Enjoy!

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