Ingredients
Scale
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon dried, chopped thyme
- 2 Tablespoons very cold butter (pull from the fridge just before using)
- 4 slices bacon, cooked until crispy and torn into small pieces – (I use this to cook it)
- 1/2 cup milk or cream
- 1/2 cup of mashed sweet potato flesh
- 2 Tablespoons pure maple syrup, depending on how sweet you like your biscuits
Instructions
- Preheat the oven to 450 degrees
- Combine the flour, baking powder, salt, and thyme in a large bowl.
- Cut in the butter into small pieces and use your fingers to mix until it’s crumbly. (Or use a pastry cutter.)
- Stir in the bacon pieces.
- In a small bowl, whisk the milk, mashed sweet potato, and maple syrup.
- Make a well in the dry mixture and pour in the wet mixture. Stir until combined. Don’t overmix. It will seem dry – that’s okay.
- Dump the mixture onto a lightly floured counter and knead until it comes together in a well-combined dough with no flour-ey-looking spots hanging around. It took me about 10-20 kneads to get to this point.
- Press out to 1/2 inch thickness and cut into biscuits 6-8 biscuits. If you don’t have a biscuit cutter, use the top of a glass!
- Line a baking sheet with parchment paper and place cut-out dough on a lined baking sheet (or sprayed with non-stick spray).
- Bake 10-12 minutes or until just golden brown on top. (This time may vary depending on how big you cut out the biscuits so keep an eye on them!)
- If you happen not to eat all your biscuits in one sitting (good luck with that), let them cool completely.
- Serve your hot biscuits with extra butter.
Notes
**If you happen to have any leftovers (I rarely do), store them in an airtight container for a few days.