Sweet Potato Biscuits

Prep Time: 60 mins
Cook Time: 15 mins
Total Time: 1 hrs 15 mins
Servings: 12 servings

Ingredients

• 3 ¼ cup of all-purpose flour
• 1 teaspoon salt
• 1 Tablespoon Purecane™ zero-calorie Baking Sweetener
• 2 Tablespoons baking powder
• 1 teaspoon cinnamon 
• 2 Tablespoons of cold solid vegetable shortening, cut into 2 pieces
• ½ cup of cold cubed unsalted butter, cut into small slices
• 1 ½ cup of cooked sweet potatoes
• 1 ¼ cup of coconut milk

Directions

1. Bake your sweet potatoes at 425°F for 40-60 minutes or until potatoes are soft to touch.
2. Allow your sweet potatoes to rest and cool completely to ensure that your biscuits rise properly.
3. Preheat the oven to 425°F.
4. Using a food processor, combine flour, salt, baking powder, Purecane™ zero-calorie Baking Sweetener, and cinnamon. Pulse for three one-second pulses.
5. Add butter and shortening to dry ingredients and pulse for five one-second pulses. You want the mixture to be well mixed and crumbly. (Scrape bowl with a spatula to ensure it is mixed properly).
6. Once sweet potatoes are cool, scrape the insides into a large bowl. Add coconut milk in and whisk until smooth.
7. Empty contents from the food processor into the bowl with the whipped potatoes.
8. Using a rubber spatula, mix until just combined, be careful not to over-mix.
9. Empty the contents of the bowl onto a floured surface and knead seven times.
10. Once finished kneading, use a rolling pin and roll out dough until ¾ inch thick.
11. Using a biscuit cutter (3 inch) or a glass (if using a glass, dust the rim with flour), cut 12 rounds by pushing down and pulling biscuit cutter or glass straight up.
12. Place biscuits on an ungreased sheet pan. Make sure biscuits touch each other.
13. Brush the top of the biscuits with coconut milk or melted butter, then bake for about 15 minutes or until golden brown.
14. Serve immediately or place on a cooling rack until ready to eat. Enjoy!