After a very full week in the gardens, a lazy Sunday morning was the perfect remedy. Alkalyzing Green Smoothie with wheatgrass, mango & banana, a cup of coffee and delicate sweet potato biscuits! “All happiness depends on a leisurely breakfast.” We are all certainly happy with this leisurely breakfast. To a beautiful day ahead!
INGREDIENTS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3/4 cup milk (buttermilk, whole milk, alternative milks, etc.)
- 1 cup baked, mashed sweet potato (about 1 medium potato)
- 8 tablespoons unsalted butter (1 stick)
INSTRUCTIONS
- Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
- Mix butter in until its incorporated.
- Turn out mixture onto a floured surface and knead just until it comes together.
- Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
- Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.
* Recipe gratefully borrowed (and tweaked) from chow.com 
