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low calorie healthy biscuits made with sweet potato, stacked against a yellow and white background
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5 from 5 votes

Low Calorie, Healthy Biscuits

These biscuits use secret ingredients to keep them light and layered with the traditional flavor, but not all the fat.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Baking, Bread, Brunch, Side Dish
Cuisine: American
Servings: 10 biscuits
Calories: 141.2kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • Wash the sweet potato and then poke the potato several times with a fork. Place it in a microwave safe bowl and add 2 tsp of water to the bowl. Cover with plastic wrap and cut a slit in the top. Microwave for 3 to 5 minutes, until soft and the skin is loose. Let cool.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
  • In a separate bowl, stir together the syrup, applesauce, and buttermilk.
  • Once the sweet potato has cooled, peel and mash well with a fork. Transfer the mashed sweet potato to the wet ingredients and stir to combine.
  • Add the sweet potato mixture to the flour mixture and stir just until the dough comes together, being careful not to overmix.
  • Lightly flour a clean surface and using clean hands transfer the sweet potato dough to the surface. It is very important to keep the surface covered lightly in flour, as the dough will be sticky. Gently roll the dough out to a 10-inch-diameter about ½ inch thick and use a 2 ½-inch biscuit cutter or the rim of a juice glass to cut out biscuits. Gather the scraps and re-roll to cut out more biscuits. You should get 10 biscuits.
  • Transfer the biscuits to the prepared baking sheet. Bake until slightly browned on the edges, 24 to 28 minutes. Serve warm.

Video

Notes

Top Tips For Making Healthy Biscuits
  • Be sure to line the baking sheet with parchment paper or a silicone mat. Otherwise the biscuits may stick to the baking sheet. 
  • Use a sift to mix your dry ingredients, and be sure to spoon and level your flour while measuring it out (vs. sticking the measuring cup directly into the flour and scooping it out)
  • Don't twist your biscuit cutter when cutting your biscuits - flour the mold and push it straight through the dough, and then lift it out. This will help your biscuits to bake evenly.
  • You can add extra ingredients that you want to these biscuits. You’re welcome to add in ¼ cup of any of your favorite dried fruits such as raisins, dried cranberries, or even shopped up dried apricots. This will make them more of a scone then a biscuit. 
  • Be sure not to over-mix the batter, or over-bake your biscuits. If you do the biscuits will be very dense and not as flavorful. 
  • To make this recipe for a crowd, just double the batch!
  • To make these gluten free, replace the flour with Bob’s Red Mill Gluten Free 1:1 Flour
Adapted from The Skinny Suppers Cookbook

Nutrition

Serving: 1biscuit | Calories: 141.2kcal | Carbohydrates: 30.6g | Protein: 4g | Fat: 0.6g | Saturated Fat: 0.1g | Sodium: 139mg | Fiber: 3.6g | Sugar: 7.9g