Olive Oil Sweet Potato Whole Wheat Biscuits
Saturday brunch is JUST as important as Sunday brunch is.
And this Saturday morning (or afternoon), we're brunching with freshly baked, warm, pillowy and delicious sweet potato biscuits.
I'll be honest, I don't make biscuits very often... But I can promise you this has to be one of the easiest biscuit recipes on earth. Besides letting the sweet potatoes refrigerate overnight, these only took about 20 minutes total to prep and cook this morning, making Saturday brunch that much easier!
I used olive oil instead of butter for my fat source because I've been obsessed with the flavor of olive oil in baked goods. For some reason it reminds me of rustic-comfort food... if that's even a thing...
Anyway, because I used olive oil, these are definitely a little fluffier and not as flaky as normal biscuits. Crispy on the outside and soft and pillowy on the inside >>> They're kind of a cross between a biscuit and a scone, and although my dad ate them up plain, I definitely like them more loaded with toppings.
The best thing about brunch, in my opinion, is getting a little of the savory side of breakfast/lunch and a little of the sweet side of breakfast all in one meal. These biscuits are no exception. And what's better than a sweet potato biscuit? THREE different sweet potato biscuits.
I came up with 3 quick and easy toppings to take these to the next level, and the best part is that all of the options can be adapted to what you have in your pantry!
We had one lonely egg left in our fridge so I fried it up, used the rest of some jarred pesto, and loaded it with mozzarella and parm we had on hand for a perfect savory option.
You can use any cheese you have on hand, and if you don't have any pre-made pesto and don't want to make your own, just chop up any herbs or cook down any greens you have instead.
For the sweet option, which was surprisingly my parents' (who love their savory breakfasts) favorite, I mixed some ricotta with honey, lemon, and cherry preserves, and finished it with toasted almonds. You can use any creamy cheese (marscarpone, ricotta, cream cheese, or even yogurt or goat cheese) along with any fruit jams and nuts you happen to have, but this combo is to-die-for if you can swing it.
And finally, I just kept it simple for the last option, which is my personal favorite. Nothing beats a homemade biscuit with some honey drizzled on top. You can switch it up and use maple syrup or molasses too if you want something sweeter, and maybe add a little pat of butter to make it that much more comforting.
Sweet Potato Biscuits--3 Ways
Makes 8 biscuits
- 1 1/2 cups wheat flour
- 3 tbs. olive oil
- 1 tbs. honey (sub molasses for a richer flavor)
- 1 tsp. salt
- 1 large sweet potato- peeled and cubed
- 1 1/2 tsp. tbs. baking powder
- 1 tsp. baking soda
- 1/3 cup buttermilk (sub any milk + 2 tsp. lemon juice)
Preheat the oven to 400º.
Bring a large pot of salted water and the sweet potatoes to a boil and cook until softened. Drain and let cool completely. Blend with the buttermilk and honey until completely smooth. Using a fork, mix the olive oil into the flour to create a crumbly dough. Add in the baking powder, baking soda, salt, and the sweet potato mixture. Mix until a dough forms. It should be sticky enough to hod together but dry enough to keep its form. Using your hands on a nonstick or lightly floured surface, pat the dough out into a 1/2 inch thick round. Use the rim of cup to cut out circles and place on a greased baking sheet. It should make 8 medium sized biscuits or 6 large. Lightly brush the tops with olive oil and sprinkle with sea salt OR brown sugar (or both for a salty-sweet version).
Bake for 12 minutes and let rest for 3 minutes after before serving.
Version 1: Ricotta Cherry Almond
- Mix 1/2 cup ricotta cheese with 2 tsp. lemon juice, 1/2 lemon zest, and 1 tbs. honey. Swirl in 1/4 cup cherry preserves. Spread on the biscuit and top with toasted almonds.
Version 2: Cheesy Pesto Eggs
- Place a thin layer of fresh mozzarella on the biscuit and broil until melted. Place a fried egg on top and finish with pesto and fresh parmesan.
Version 3: Classic honey/molasses + butter
No explanation needed.