Sweet Potato Spelt Biscuit |
Author: Chef Brad
Prep time: 12 mins
Cook time: 12 mins
Total time: 24 mins
- 2 cups cooked mashed or riced sweet potatoes.
- 2 cups cooked mashed or riced sweet potatoes.
- 12 tablespoons chilled butter
- 12 tablespoons chilled butter
- 4 cups spelt flour, shifted or three or more gluten free grains ground on the pastry setting on your WonderMill
- 4 cups spelt flour, shifted or three or more gluten free grains ground on the pastry setting on your WonderMill
- 1 tablespoon baking powder
- 1 tablespoon baking powder
- ¼ cup sugar
- ¼ cup sugar
- 1 teaspoon salt
- 1 teaspoon salt
- ½ cup heavy cream or buttermilk
- In WonderMix Mixer with bowl using whips, add dry ingredients and mix.
- Cut in butter until the size of peas.
- Change to dough hook and add potatoes and cream.
- Mix until lightly mixed.
- Take out and place on floured board.
- Roll out dough and cut biscuits.
- Place close together on cookie sheet.
- Bake in a hot 400 degree oven until browned, about 10 to 12 minutes.
You can also substitute in WonderFlour for the Spelt Flour.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/09/sweet-potato-spelt-biscuit/
3.5.3226