I actually made these biscuits when I first began creating healthy recipes (If you want to creep my Instagram all the way back to the Summer of 2014.. which I’m sure would take a hot minute). This time I took them up a notch by making a dairy free buttermilk that makes these biscuits even more flavorful and moist.
What I love about these biscuits is that they are great served by themselves or even more delicious with a spritz of low fat butter spray or your favorite jam or jelly. The main ingredients in these biscuits are sweet potato, whole grain oats, almond milk and coconut oil. These biscuits are a great option for anyone with lactose or gluten sensitivities, or simply anyone looking to try healthy and delicious recipes!
First, you will need about 1 1/4 large sweet potato. Peel and cube the sweet potato until you measure out 300 grams.
Boil sweet potato for about 20 minutes, until soft.
Meanwhile, combine oat flour, salt and baking powder in large bowl. (Tip: Place whole grain oats in food processor to make oat flour). Cut in solid coconut oil using pastry blender or fork until mixture resembles coarse crumbs.
To make buttermilk, add 1/2 tbsp lemon juice to small bowl. Add in almond milk until you reach 1/2 cup. Stir and let sit for 5 minutes.
Once sweet potato is cool, mash and combine with honey and buttermilk.
Add sweet potato mixture to flour mixture and stir until combined. Roll out dough onto floured surface, about 1/2 inch thickness.
Using a biscuit cutter, cut dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 10-12 minutes.
Remove biscuits from oven and serve. These may be stored in airtight container for up to 5 days. These are best served warm!