Sweet Potato Biscuit Recipe
Sweet Potato Biscuit Recipe
Table of Contents
Sweet Potato Biscuit Recipe
This Sweet Potato Biscuit recipe is a delicious twist on the classic Southern biscuit. Soft, flaky, and subtly sweet, these biscuits are made with cooked sweet potatoes, giving them a tender crumb and a hint of natural sweetness. Perfect for breakfast, brunch, or as a side to your favorite savory dishes, these biscuits are easy to make and will be a crowd favorite.
Description
Sweet potato biscuit recipe is a delightful variation of the traditional Southern biscuit, offering a subtly sweet and soft texture thanks to the addition of sweet potatoes. They make for the perfect complement to any meal, whether served with butter and jam for breakfast or alongside a hearty dinner. If you’ve never tried them, this sweet potato biscuit recipe is a must try. The Sweet Potato Biscuit recipe is simple, uses common ingredients, and yields the most tender, flavorful biscuits that melt in your mouth.
Sweet Potato Biscuit recipe is packed with nutrients and offer a natural sweetness that combines beautifully with the flaky, buttery layers of a biscuit. This makes them not only a delicious option but a healthy one too. The starches in sweet potatoes help bind the dough together, resulting in a biscuit that is both airy and dense in the best way possible.
In this recipe, the sweet potatoes are mashed and incorporated directly into the dough. The flavor is subtly present, but not overpowering, giving the biscuits just the right balance of savory and sweet. The texture of these biscuits is incredibly light, making them perfect for any occasion, from a simple weekday breakfast to a festive holiday meal.
The best part about these sweet potato biscuits is how easy they are to make. With just a few simple steps, you can have a batch of warm, golden biscuits on your table in less than an hour. And they pair wonderfully with so many dishes, from sausage gravy to a rich, hearty soup.
Ingredients
- 1 medium sweet potato (about 1 cup mashed)
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup whole milk (or buttermilk for extra richness)
- 1/4 cup heavy cream (for brushing)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Sweet Potato: Wash the sweet potato and poke a few holes in it with a fork. Microwave it on high for about 5-7 minutes, or until soft. Alternatively, you can bake it at 400°F (205°C) for 45-50 minutes. Once the sweet potato is cooked and cooled enough to handle, peel the skin and mash the flesh with a fork or potato masher. Measure about 1 cup of mashed sweet potato.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg (if using). Stir until well mixed.
- Cut in Butter: Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea sized pieces of butter.
- Incorporate Sweet Potato: Add the mashed sweet potato into the flour mixture and stir gently until just combined.
- Add Milk: Gradually add the milk, stirring until the dough comes together. It should be slightly sticky but not too wet. If necessary, add a little more milk, a teaspoon at a time.
- Shape the Dough: Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Pat it into a 1-inch thick rectangle.
- Cut Biscuits: Using a round biscuit cutter (or a glass), cut out the biscuits. Re roll the dough scraps to cut out more biscuits until all the dough is used.
- Prepare for Baking: Place the biscuits onto the prepared baking sheet, ensuring they are close together but not touching. Brush the tops of the biscuits with heavy cream for a golden finish.
- Bake: Bake for 15-20 minutes, or until the biscuits are golden brown on top.
- Serve: Allow the biscuitsto cool slightly before serving. Enjoy them warm with butter, honey, or your favorite jam.
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Sweet Potato Biscuit Recipe
Ingredients
- 1 medium sweet potato about 1 cup mashed
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup cold unsalted butter cubed
- 1/4 cup whole milk or buttermilk for extra richness
- 1/4 cup heavy cream for brushing
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare Sweet Potato: Wash the sweet potato and poke a few holes in it with a fork. Microwave it on high for about 5-7 minutes, or until soft. Alternatively, you can bake it at 400°F (205°C) for 45-50 minutes. Once the sweet potato is cooked and cooled enough to handle, peel the skin and mash the flesh with a fork or potato masher. Measure about 1 cup of mashed sweet potato.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg (if using). Stir until well mixed.
- Cut in Butter: Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Incorporate Sweet Potato: Add the mashed sweet potato into the flour mixture and stir gently until just combined.
- Add Milk: Gradually add the milk, stirring until the dough comes together. It should be slightly sticky but not too wet. If necessary, add a little more milk, a teaspoon at a time.
- Shape the Dough: Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Pat it into a 1-inch thick rectangle.
- Cut Biscuits: Using a round biscuit cutter (or a glass), cut out the biscuits. Re-roll the dough scraps to cut out more biscuits until all the dough is used.
- Prepare for Baking: Place the biscuits onto the prepared baking sheet, ensuring they are close together but not touching. Brush the tops of the biscuits with heavy cream for a golden finish.
- Bake: Bake for 15-20 minutes, or until the biscuits are golden brown on top.
- Serve: Allow the biscuits to cool slightly before serving. Enjoy them warm with butter, honey, or your favorite jam!
Notes
- Sweet Potato Variations: You can adjust the amount of sweet potato to suit your taste. If you prefer a stronger sweet potato flavor, use 1 1/2 cups of mashed sweet potato.
- Flour Substitutions: For a gluten-free option, you can use a gluten-free all-purpose flour blend, but the texture may vary slightly.
- Make Ahead: Biscuit dough can be made ahead of time and refrigerated for up to 24 hours before baking. Just be sure to let it come to room temperature before cutting and baking.
- Freezing: These biscuits freeze well! Freeze the unbaked biscuits on a baking sheet, then transfer them to a freezer bag. Bake them from frozen for about 25 minutes at 425°F (220°C).
