Sweet Potato & Cinnamon Biscuits

Hello everyone and welcome,

Today, I am sharing my latest kitchen experiment.


I was craving biscuits but wanted to do something a little different from my traditional biscuit recipe. So I decided to give sweet potato biscuits with a hint of cinnamon a try. This recipe was taste tested by my family and a few friends and everyone was surprised by how much they liked it…….especially my daughter’s since they are not huge sweet potato fan’s. Since the recipe was such a success I had to share it.

So let’s just dive on in.


1 1/2 C of organic sweet potato purée
(I used Japanese Sweet Potatoes, it’s what I had on hand).
3 1/2 C organic AP flour
3 tsp organic brown sugar (DIY recipe here)
5 TBS Organic Vegetable Shortening
1/4 tsp Pink Himalayan salt
2 TBS baking soda
1 tsp organic cinnamon (optional)


* I used a food processor but you can totally do this by hand.

For the Sweet Potato Purée:

Preheat oven to 400 degrees. Grease the skin of the sweet potatoes. Cut sweet potatoes in half and place cut side down on a parchment-lined baking sheet. Bake for 30 minutes, until centers are cooked through. Allow to cool and scoop the sweet potatoes out of the skin. Place cooked sweet potatoes into a food processor or blender and blend until you have a smooth pureed consistency. Transfer to a medium bowl and set aside.



Preheat oven to 425°

In your food processor add flour, salt, baking soda, cinnamon and brown sugar (pulse for 30 seconds).

Now add your sweet potato, vegetable shortening, and milk (pulse for 30 seconds). It will look crumbly. This is the texture we need. We don’t want to over mix.

Knead on a lightly floured surface about 6 times. Use your rolling pin and rolled the dough until it’s about 1/2″ thick. Cut using a cup or biscuit cutter. Place on a parchment lined baking sheet.

Bake for 15-20 minutes. Allow them to cool and enjoy!


I hope you will give this recipe a try and enjoy it as much as my family, friends and I do.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,




Super Easy Homemade Biscuits

Hello everyone and welcome!

I’ve been searching for the best and simplest biscuit recipe, one that wasn’t overly fattening. The problem was every recipe I found required a stick or 2 of butter. Which was just way too much for my liking.

So I decided to take a few ideas from some of the recipes I like and make it my own. I’ve tried countless different recipes.  Kneading and without kneading. The recipes were pretty good but just not everything I needed them to be. Until “finally” I got it just right.

I let my little biscuit lover sample one. Then I hear the words that every mother longs to hear, especially when you have been working away in the kitchen for who knows how long…..Mom these are the best biscuits I’ve “EVER” eaten. The shock of those words nearly caused me to faint….lol. I quickly pull myself together because she wanted another. Next, she says you should definitely put this recipe on your blog.

So here it is………


2 C Organic Spelt or AP Flour

4 tsp baking powder

1/2 tsp baking soda

1/4 tsp Pink Himalayan salt

1  1/4 C organic Milk ( dairy or non-dairy)

1 Tbsp organic vinegar (white or apple cider)

4 Tbsp butter (frozen cut into pea size pieces) + 1 tsp( room temp or straight from the refrigerator, you can also use vegan butter for this recipe)


  1. Preheat oven to 450°
  2. In a large bowl add flour, baking soda, baking powder, cream of tartar & salt mix to even combine.
  3. Next measure out the milk and add vinegar to your milk (this is a substitute for buttermilk). You can use buttermilk and no vinegar is needed.
  4. Add the 4 Tbsp of frozen pea size cut butter into the dry ingredients and stir to evenly distribute.
  5. Add the milk mixture and stir to bring everything together. Don’t over mix we don’t want a tough biscuit.
  6. In an 8-inch square pan spread the 1 tsp of butter around your pan.
  7. Now spread the mixture into your buttered 8″ baking dish.
  8. Bake for 25 minutes.

Allow them to cool for a few minutes then cut and enjoy!!!


Thank you so much for taking the time to stop by, I greatly appreciate it!

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Until Next Time,


Flaky Biscuits

Hello everyone,

I believe that this is my third biscuit recipe.  For any of those recipe’s click here and here. My youngest and I LOVE a good biscuit.  I was trying out something slightly different than I have in the past. Since it turned out so well, it’s only right that I share. So let’s dive in.

(the top is all purpose and the bottom whole wheat)


4 C. of All Purpose Flour (this works well with wheat or whole grain)
2 TBS.  of Baking Powder
1/2 tsp. Baking Soda
1 1/4 tsp. of  Sea Salt
1 1/2 C. of Plain Almond Milk
1 TBS. + 1/2 tsp. of white vinegar
5 TBS.  of Cold Butter (cubed)


Pre-heat oven to 450°

In a food processor add your flour,  baking powder, baking soda and sea salt. Pulse for 10 seconds.

Add butter pulse for about 15 seconds.

Add vinegar to Almond Milk, mix to combine (it will look like curdled milk)

Add milk mixture to food processor.  Pulse for 15 seconds. The dough will look crumbled…..this is perfect, we want DELICIOUS FLAKY BISCUITS.

Flour your surface, knead dough about 6 times. Now using a rolling pin, roll out the dough to 3/4″ thick. Using a biscuit cutter or cup, cut out your biscuits and place on a parchment lined baking sheet.

Place in your 450° pre-heated oven until golden brown for about 15-20 minutes.

Whole Wheat Buttermilk Style Biscuits

Hello everyone,

So it was a lovely Saturday morning. I got to sleep in a bit…..thanks to my kids sleeping in a bit!!!! Which put me in the mood to try something slightly different for breakfast. Nothing major but just gradually adding a tiny bit of a healthier option. I decided to try making biscuits using Organic Whole Wheat Flour. To my surprise they were actually really good. The kid’s enjoyed there’s with a little homemade strawberry jam and for my chocoholic…..A semi-sweet chocolate sauce.  Since it was a success. …I must share….so let’s start baking.



1 C. Organic Whole Wheat Flour

3/4 C. Organic Unbleached White Flour

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp Sea Salt

4 TBS. Unsalted Butter (divided 3 TBS cut into cubes and 1 TBS. set aside for later use.)

1 C. Plain Unsweetned Almond Milk

1 TBS. White Distilled Vinegar


In a food processor or large bowl, combine the dry ingredients and pulse or whisk to blend.

Add the butter to the flour mixture; pulse a few times if using a food processor, or use pastry cutter or a fork to cut the butter into the dry ingredients until the mixture resembles course crumbs.

In a measuring cup add Almond Milk and vinegar, mix to evenly incorporate. Add the milk mixture and pulse for 30 seconds or stir just until a moist dough forms. Don’t over mix.

If using a food proccesor transfer to a bowl. Cover the bowl with plastic wrap and freeze for 10 minutes or refrigerate for 30 minutes .

Turn the dough out onto a generously floured work surface and with floured hands knead gently 6 to 8 times until smooth. Using a rolling pin, roll the dough about 1/2 inch thick and use a 2 1/2 in round biscuit cutter or cup to cut out biscuits. Gather scraps and roll out to make additional biscuits.

Place the biscuits about 1 inch apart on a parchment lined baking sheet. Melt the 1 TBS of butter we set aside and brush the butter on top of each biscuit. Bake at 400 degrees for 8-10 minutes until lightly golden.


Enjoy & Until Next Time,

Sewloveable ☺