These muffins are so moist and flaky, they practically melt in your mouth. They’re great for breakfast, lunch or dinner. They freeze well too.
1 1/2 cups spelt flour (or whole wheat)
1 tablespoon baking powder
1/4 teaspoon sea salt
4 tablespoons cold unsalted butter or coconut oil
1 cup mashed cooked sweet potato (1 medium)
1/4 cup milk (dairy or nondairy)
Preheat oven to 400°F. Sift flour, baking powder, and sea salt together. Cut in butter or coconut oil until mixture resembles coarse meal. Mix in sweet potato and milk until combined. Scoop out 1/4-cup mounds of dough (an ice cream scoop works well) and flatten to biscuit shape on unoiled baking sheet. Bake 25 to 20 minutes, or until bottoms are golden.
Makes 10 biscuits