Sweet Potato Biscuits

I had some extra sweet potatoes laying around so I decided to make my own sweet potato biscuits! Next time I think I will add some more sugar, but regardless these tasted great warmed up with butter!

You will need:

2 cooked, mashed sweet potatoes

1.5 cups of flour (plus more for sprinkling)

6 tablespoon of butter, cold and chopped

1 tablespoon of baking powder

2 tablespoons of sugar

1 teaspoon of salt

1/3 cup of milk

Preheat oven to 425. Mix together all dried ingredients, add butter and stir until a crumble-ish consistency.. In a separate bowl, whisk mashed sweet potatoes with the milk. Combine both mixtures and stir until a dough is formed. Add more milk if the mixture needs to be moistened. Knead as needed (ha!). Sprinkle flour on your work space and roll out the dough into a large circle, about 1 -1.5 inch thick. With your biscuit cutter, or in my case the rim of a small wine glass, cut out small circles in the dough and place them on a greased cookie sheet. Bake for about 15-18 minutes. Serve warm!

**This were amazing with cinnamon butter!


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Zucchini, Sun dried Tomato, Rosemary, Asiago Bread. Oh my!

I found this original recipe on Skinny Taste (a great blog with super healthy versions of the foods you love!). I made it on a Wednesday night in preparation for a Saturday night dinner.  I definitely recommend eating this right out of the oven. The left overs were amazing for breakfast!

You will need:

3/4 cup cold buttermilk

1 large egg, beaten

1 cup whole wheat flour

1 cup All purpose flour

1 tbsp baking powder

3/4 tsp salt

1/4 cup chilled whipped butter, cut into small pieces

2.5 oz shredded asiago cheese

1 cup shredded zucchini, squeezed of all moisture

2/3 cups of sun dried tomatoes, diced

1.5 tbsp fresh rosemary

cook spray

one large egg white, beaten

Preheat oven to 375 degrees. Mix all wet ingredients in a large bowl. Mix dry ingredients, cheese, rosemary and veggies in another bowl. Slowly mix together the two bowls and knead about four times until a dough forms. On a greased cookie form about a 10 inch circle and cut the dough into 12 sections. Top with more cheese and egg white wash. Bake for 20 minutes. Serve warm and enjoy!