Leslie Davis This delicious cheesy biscuit is a great way to get your family (and yourself) to add greens and sweet potatoes into your diet while enjoying the flavor of a good southern favorite.
Ingredients:
Serves 12
- 1 medium sweet potato
- 2 tablespoons nonfat Greek yogurt
- ¼ cup buttermilk
- 1 ½ cup all-purpose flour plus 2-3 tablespoons (divided)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 3 tablespoons unsalted butter (very cold)
- 1 cup greens (spinach, collards or kale)
- 1 small jalapeño
- ½ cup low-fat shredded cheddar cheese
- cooking spray
Instructions:
- Wash hands with soap and warm water.
- Wash your vegetables. Scrub sweet potato with a clean vegetable brush under cold running water. Wash the greens and jalapeño under cold running water. Pat greens dry with paper towel.
- Peel and chop sweet potato. Chop the greens. Remove the seeds from the jalapeño and chop finely. Set aside.
- Add sweet potato to a medium pot filled with 4 cups of water. Bring to a boil and cook for 20 minutes or until soft enough to mash with a fork.
- Pre-heat oven to 425 °F. Spray baking sheet with cooking spray.
- Put sweet potato in a small bowl and mash with a fork until smooth. Add the Greek yogurt and buttermilk and stir until mixed well.
- Combine 1 ½ cups flour, baking powder, and salt in a medium bowl. Stir with a spoon.
- Pour the sweet potato mixture into the dry mixture and add the butter. Use a fork to work the butter into the flour mixture until it is the size of small peas.
- Stir in the greens, 2 tablespoons jalapeño, and cheese into the dough.
- Shape the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator for 10 minutes.
- Remove the dough from the refrigerator and place on a flour dusted clean surface. Sprinkle another tablespoon on top on the dough to keep it from sticking to the rolling pin. Roll the dough to ¾ inch thickness. Use a biscuit cutter or a glass turned upside down with flour on the rim (to keep dough from sticking) to cut out 12 circles of dough.
- Place the biscuits on the baking sheet. Bake until the tops of the biscuits are light brown (about 18-20 minutes). Enjoy!
Notes:
- If you don’t have buttermilk combine ¼ cup of milk with ¼ tablespoon of white vinegar or lemon juice and let sit for 5 minutes prior to using.
- You can use ½ cup of canned sweet potatoes, drained, instead of a fresh sweet potato.
- Enjoy extra jalapeño as a topping for chili or soups.
- You can make these cheesy biscuits sweet by removing the greens, jalapeño and cheese and adding 2 tablespoons of unsweetened applesauce and 1 teaspoon apple pie spice (ground cinnamon, nutmeg, allspice and cardamom). If you don’t have all of the spices in the apple pie spice- use whichever ones you have on hand.
Enjoy these tasty biscuits with Slow Cooker Stew Peas or Vegetable Gumbo Soup with Brown Rice.