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Fall Sweet Potato Biscuits

Sweet Potato Biscuits

Tip:  These biscuits won’t rise much. The acid in the buttermilk helps, but a light touch is needed while

mixing, kneading, and rolling out these biscuits. Less is more if you want tender, flaky biscuits.  And these are definitely worth the effort!

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Ingredients:

  • 2 C all-purpose flour
  • 1 TBSP baking powder
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C buttermilk
  • 1 C baked, mashed sweet potato (1 medium potato)
  • 8 tablespoons unsalted butter (1 stick), frozen
  • Heavy cream, for brushing the tops

Preparation:

  • Lightly grease a 13×9 glass baking dish. Heat the oven to 400°F.
  • Combine all dry ingredients in a large mixing bowl and set aside.
  • In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
  • Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
  • Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
  • Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a biscuit cutter, cookie cutter, or glass, cut the dough into rounds (do not twist). Gather leftover dough into a circle, reroll, and cut until you have used all of the dough.
  • Place the biscuits in the dish with the edges touching the sides and/or other biscuits, brush tops with heavy cream, and bake 12 to 15 minutes or until the bottoms are golden brown.

Serving:

These are delicious for breakfast or as a side for supper. Split in two and stuff with ham or

breakfast sausage for a sandwich that’s great for lunch or breakfast.

Fall Sweet Potato Biscuits

These are delicious for breakfast or as a side for supper. Split in two and stuff with ham or breakfast sausage for a sandwich that’s great for lunch or breakfast.
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Total Time: 45 minutes
Author: Stacey | SouthernDiscourse.com

Ingredients

  • 2 C all-purpose flour
  • 1 TBSP baking powder
  • 2 tsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 C buttermilk
  • 1 C baked mashed sweet potato (1 medium potato)
  • 8 tablespoons unsalted butter 1 stick, frozen
  • Heavy cream for brushing the tops

Instructions

  • Lightly grease a 13x9 glass baking dish. Heat the oven to 400°F.
  • Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
  • Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until doughforms a shaggy mass.
  • Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
  • Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a biscuit cutter, cookie cutter, or glass, cut the dough into rounds (do not twist). Gather leftover dough into a circle, reroll, and cut until you have used all of the dough.
  • Place the biscuits in the dish with the edges touching the sides and/or other biscuits, brush tops with heavy cream, and bake 12 to 15 minutes or until the bottoms are golden brown.

Notes

These biscuits won’t rise much. The acid in the buttermilk helps, but a light touch is needed while mixing, kneading, and rolling out these biscuits. Less is more if you want tender, flaky biscuits. These biscuits are definitely worth the effort!