Super Simple Sweet Potato Biscuits

Ingredients

1 cup cold, unbleached all purpose flour (+ more for flouring the board and kneading)
1 cup cold whole wheat flour (or omit and use another cup of unbleached all purpose)
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon pumpkin pie spice
½ teaspoon cinnamon
¼ cup (½ stick) ice cold sweet cream butter (cut into small cubes)
3 tablespoons pure virgin coconut oil (measured solid DO NOT MELT)
1 Medium sweet potato (cooked and skin removed (about 1 cup))
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
3 ½ tablespoons unsweetened vanilla almond milk (plain and/or sweetened are fine also)

*WWpts=3 pts per serving*

*WWpts+=4 pts per serving*

Step 1
Preheat oven to 400 degrees (F).
Step 2
In a small bowl, combine the flours, baking powder, baking soda, salt and spices and whisk until well incorporated.
Step 3
Using a pastry cutter or fork, cut in the butter and coconut oil until the mixture becomes grainy and small pieces of butter and oil can be seen throughout.
Step 4
Place the mixture in the freezer until ready to use.
Step 5
In a separate bowl, mash together the sweet potato, maple syrup, vanilla, and almond milk then stir until well combined.
Step 6
Add the sweet potato mixture (all at once) to the flour mixture and, using clean hands, mix and mush together as gently as possible until the dough is just combined.
Step 7
Working as quickly as possible, dump the dough onto a very well floured cutting board or surface and knead until the dough is slightly firm and tight. About 2 minutes.
Step 8
Roll or spread the dough until it is about ½-3/4 inch thick.
Step 9
Using a biscuit cutter or a glass dipped in flour, cut out your biscuits and place on a baking sheet lined with parchment paper.
Step 10
Bake for 18-20 minutes or until slightly golden brown.
Step 11
Enjoy!