Submitted by: David Marvin
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Servings: 10
My family ate these biscuits up so fast!
1 1/4 c. spelt flour
2 tsp. coconut sugar
1 tsp. baking powder
1/2 tsp. sea salt
1/4 tsp. baking soda
4 tbsp. butter
1 sml. sweet potato
2 tbsp. almond milk
1 tbsp. butter
1 pinch coconut sugar
10 pecans
Preheat the oven to 450°F.
Peel and slice the sweet potato into pieces and boil in water until soft. Drain. Mash sweet potato and place in the refrigerator.
Stir together spelt flour, 2 teaspoons coconut sugar, baking powder, sea salt, and baking soda in a large mixing bowl until it is well combined. Using your fingers, work the 4 tablespoons of cold butter (cut into small pieces) into the flour mixture until it resembles a coarse meal.
Stir in the cooled sweet potatoes. Then add the almond milk a little at a time until the mixture can be gathered into a soft ball.
Make 9-10 balls and pat each one to about 1/2-inch thick. Place them on a cookie sheet lined with parchment paper.
OPTIONAL: Brush the tops of each biscuit with 1 tablespoon melted butter and sprinkle a little coconut sugar over each biscuit. Press a pecan half into the top of each biscuit.
Bake for 10 minutes or until golden brown.
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