These are incredible! You would never know they have no butter in them! Drizzle with honey or pure maple syrup if desired.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prick sweet potato all over with a fork. Microwave on high in 2-minute intervals until tender, turning halfway through, 8 to 10 minutes. Cool sweet potato until easily handled.

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  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  • Mix white whole wheat flour, whole wheat flour, baking powder, sugar, baking soda, salt, and cinnamon together in a large bowl. Cut in coconut oil with a pastry cutter until mixture is the size of peas.

  • Peel sweet potato and mash coarsely with a fork. Measure out 3/4 cup mashed sweet potato and mix into the flour mixture. Pour in cashew milk and mix until dough is just sticky.

  • Dust a flat work surface with flour. Turn out dough and knead 5 to 6 times to bring it together. Pat out to 1/2-inch thickness. Cut into rounds with a biscuit cutter. Place 1 inch apart on the lined baking sheet.

  • Bake biscuits in the preheated oven until bottoms are golden brown, 12 to 16 minutes.

Cook's Note:

You can bake these on a baking stone if you have one.

Nutrition Facts

79 calories; protein 1.7g 4% DV; carbohydrates 13.5g 4% DV; fat 2.5g 4% DV; cholesterol 0mg; sodium 284.5mg 11% DV. Full Nutrition
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