Vegetarian

Sweet Potato-Spelt Biscuits

submitted by By Cathe Olson



<p>By Cathe Olson Author of <em>The Vegetarian Mother's Cookbook</em> and <em>Simply Natural Baby Food</em> available at <a href="http://www.simplynaturalbooks.com/" target="_blank">www.simplynaturalbooks.com</a></p>

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)


<p><br />Preheat oven to 400&deg;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.<br /><br />Makes 10 biscuits</p>