During the cold winter months, warm baked goods are always satisfying. And since you may not always be in the mood for baked goods that are sweet, here is a savory, more dense, hearty biscuit recipe. These biscuits are great to serve with your dinner, plus make a great between-meals snack when you get a little hungry.

Millet is one of the oldest whole grains, and has been eaten since at least 2800 B.C. Very high in protein, iron, calcium, and B vitamins, millet is gluten-free and the easiest whole grain to digest. Known for helping to strengthen your spleen, pancreas, and stomach, it is great for anyone with digestive issues. Millet has a creamy texture, making it perfect to create baked goods such as these biscuits. 

Sweet potatoes are native to South America and were domesticated at least five-thousand years ago. The crop must have been an important one for our ancient ancestors because ancient pottery has been found to feature sweet potato images. Sweet potatoes have vitamin D for healthy bones, vitamin C, B 2, B 5, and manganese. They’re also exceptionally high in iron, calcium, and potassium, making sweet potato an excellent food for your heart. Plus, they help boost your immune system, contain antioxidants, and help strengthen your kidneys. In this recipe, the sweet potato creates a mildly sweet flavor that is sure to satisfy your taste buds. 

Millet Sweet Potato Savory Biscuits 

1/2 cup millet 
1 cup water 
3/4 cup rice beverage (non dairy beverage) 
2 cups sweet potato (peeled and cut in cubes) 
1/4 cup olive oil 
1/4 cup rice beverage (non dairy beverage) 
1 tsp. sage 
1/2 tsp. rosemary 
1/4 tsp. sea salt 
2 cups oat flour 
1/2 cup medium corn meal 
2 tsp baking powder

Put the millet and one cup of water in a pot and bring to a boil for a minute. Reduce heat to lowest possible temperature, cover and simmer for 20 minutes until all water has been absorbed and millet is soft. Remove from heat and let sit 5 minutes. Add the 3/4 cup rice beverage to the cooked millet and let it sit covered while you prepare the rest of the recipe. Steam the cubes of sweet potato until soft. Put the olive oil, 1/4 cup rice beverage, sage, rosemary, sea salt, and steamed sweet potato in a food processor and puree until smooth. Put the oat flour, corn meal, and baking powder in a mixing bowl, add the pureed mixture, and mix all together until you get a firm, thick, muffin dough texture. Using an oiled muffin pan, spoon the dough onto the pan into 12 muffin-size biscuits. Bake at 350 degrees for 30 minutes until golden brown on the bottom. Eat them warm out of the oven or at room temperature after they have cooled down. 

Chef Valerie Wilson has been teaching cooking classes since 1997. Visit http://www.macroval.com for schedule, cookbook purchases, phone consultations, or radio show, and follow her on Facebook at Macro Val Food.

Excerpted from the Winter 2021-22 issue of Health & Happiness U.P. Magazine. Copyright 2021, Empowering Lightworks, LLC. All rights reserved.