Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, thoroughly mash the cooked sweet potato and cooked carrots until smooth. Stir in the unsweetened applesauce and the egg until well combined.1 cup Cooked Sweet Potato, mashed, 1/2 cup Cooked Carrots, mashed, 1/4 cup Unsweetened Applesauce, 1 large Egg
- Gradually add the whole wheat flour and oat flour to the wet ingredients, mixing until a stiff dough forms. If the dough is too dry, add water one tablespoon at a time until it’s manageable.1/2 cup Whole Wheat Flour, 1/4 cup Oat Flour (or finely ground oats), 1-2 tablespoons Water (if needed)
- Lightly flour a clean surface and turn out the dough. Roll it out to about 1/4 inch thickness. Use your favorite cookie cutters or a knife to cut out desired shapes.
- Place the shaped biscuits onto the prepared baking sheet, leaving a little space between them. Bake for 15-20 minutes, or until the edges are lightly golden and the biscuits are firm to the touch.
- Remove the baking sheet from the oven and let the biscuits cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled biscuits in an airtight container in the refrigerator for up to 5-7 days. For longer storage, freeze portions of the biscuits in a freezer-safe bag or container for up to 2-3 months. If desired, you can gently warm a biscuit for a few seconds in the microwave or oven. Be sure to let it cool completely before serving to avoid burns. Thaw frozen biscuits by leaving them at room temperature for a few hours or by gently warming them.
