These sweet potato biscuits are fluffy and slightly sweet, making them a perfect treat for breakfast or a snack! They add a fun twist to your usual biscuit recipe.
Honestly, who can resist a warm biscuit fresh out of the oven? I love slathering mine with a bit of butter and honey. You might want to make extras—trust me! 😄
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the biscuits! They add sweetness and moisture. If fresh sweet potatoes aren’t available, canned sweet potatoes work as a good substitute—just make sure to drain any extra liquid.
Flour: All-purpose flour is used for the right texture. If you’re gluten-free, consider using a 1:1 gluten-free flour blend. You may need to adjust the liquid a bit, so keep an eye on that!
Butter: Cold unsalted butter is best for flakiness. You could use coconut oil for a dairy-free option, but the texture might be slightly different. Just make sure it’s solid for best results!
Buttermilk: This helps make the biscuits tender. If you don’t have any, use regular milk with a tablespoon of vinegar or lemon juice mixed in—let it sit for a few minutes to curdle.
What’s the Best Way to Handle Dough for Flaky Biscuits?
To achieve those soft and flaky biscuits, handling the dough with care is crucial. Overworking can make them tough. Here’s what to keep in mind:
- Use cold ingredients, especially butter, to keep the milk fat from melting.
- When mixing, just combine until the dough comes together. It’s okay if a few lumps remain.
- Pat the dough gently instead of rolling it, which helps maintain its airy structure.
- Use folding techniques to create layers: this is what leads to that flaky texture we all love!
Sweet Potato Biscuits
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for slight sweetness)
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk (plus a little extra if needed)
How Much Time Will You Need?
This delightful recipe takes about 20 minutes for prep and 12-15 minutes for baking. You’ll have delicious sweet potato biscuits ready in about 35-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat & Prepare Baking Sheet:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent the biscuits from sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and optional sugar. This mixture is the base for your biscuits!
3. Cut in the Butter:
Add the cold butter pieces to your flour mixture. Using a pastry cutter or your fingers, cut the butter in until it looks like coarse crumbs—this will create that lovely flaky texture!
4. Add Sweet Potato:
Next, stir in the cooked and mashed sweet potato until it’s well combined with the flour mixture. You want that vibrant color to spread evenly!
5. Incorporate Buttermilk:
Pour in the buttermilk and gently mix until the dough comes together. If it feels a tad too dry, add a little more buttermilk, one tablespoon at a time. We want to keep it tender, so be cautious not to overmix.
6. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead it gently about 5-6 times just to bring everything together. Then, pat or roll the dough into a rectangle about 1-inch thick.
7. Create Layers:
To make those biscuits flaky, fold the dough over itself 2-3 times. After that, pat it back down to around 1-inch thick. This folding will create beautiful layers in your biscuits!
8. Cut & Place on Baking Sheet:
Now it’s time to cut the biscuits! Use a biscuit cutter or a knife to cut them into squares or rounds. Place them on the prepared baking sheet, leaving about 1-inch space between each biscuit.
9. Bake:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. Keep an eye on them; they should turn golden brown on top!
10. Cool & Enjoy:
Once they’re done, remove the biscuits from the oven and transfer them to a wire rack to cool slightly. Serve them warm with butter, honey, or your favorite toppings. Yum!
Enjoy these tender, fluffy, and flavorful sweet potato biscuits perfect for any meal!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes are great for this recipe. Just peel, boil, or steam them until tender, then mash and measure out one cup for the biscuits.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk on hand, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to thicken, and it’ll work perfectly as a substitute!
How Do I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze for up to 3 months. Just reheat in the oven or microwave when you’re ready to enjoy!
Can I Make These Biscuits Vegan?
Yes! To make these biscuits vegan, replace the butter with solid coconut oil or a vegan butter alternative, and use plant-based milk mixed with vinegar instead of buttermilk. They’ll still be delicious!
