These sweet potato biscuits are soft, warm, and packed with flavor. They’re perfect for breakfast or as a side to any meal!
Baking these is a breeze! I love how they get nice and fluffy, and the smell while they’re baking? Pure comfort! Just grab some butter, and enjoy every bite!
Key Ingredients & Substitutions
Sweet Potato: This is the star of the show! The sweet potato gives these biscuits their lovely color and flavor. If you don’t have sweet potatoes, you can use pumpkin puree as a substitute, but the flavor will be slightly different.
Flour: All-purpose flour works great here. If you’re looking for a healthier option, try whole wheat flour. Just keep in mind that the texture might be a bit denser.
Butter: Using cold unsalted butter is key for flaky biscuits. If you’re dairy-free, try using coconut oil or a vegan butter alternative, just make sure it’s cold!
Buttermilk: This gives moisture and a nice tang. If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice, then let it sit for 5-10 minutes.
How Can I Get My Biscuits to Rise and Be Fluffy?
To achieve those tall and fluffy biscuits, it’s all about the mixing method and ingredients’ temperature. The butter should be very cold to create steam when baking, leading to fluffiness.
- Preheat your oven early to ensure it’s hot when you place the biscuits inside.
- Handle the dough gently and avoid overmixing after adding the buttermilk. A light touch keeps the biscuits tender.
- Pattering the dough instead of rolling it helps maintain air pockets that aid rising.
Remember to cut the biscuits straight down without twisting the cutter; this also helps them rise better!
Sweet Potato Biscuits
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (optional, for slight sweetness)
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 3/4 cup buttermilk (plus more if needed)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 15 minutes to bake. So, in about 25 minutes, you can have fresh, warm sweet potato biscuits ready for you to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Cook the Sweet Potato:
If your sweet potato isn’t cooked yet, peel and either boil or bake it until it’s tender. Once it’s cooked, mash it up until smooth and set it aside to cool a bit.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar (if you want your biscuits a little sweet).
4. Cut in Butter:
Add the cold, cubed butter to the flour mix. Use a pastry cutter, two forks, or even your fingers to cut the butter in until the mixture looks like coarse crumbs with some pea-sized bits of butter scattered throughout.
5. Add the Sweet Potato:
Now, stir in the mashed sweet potato until everything is mixed well together. You want it evenly distributed, so it’s nice and flavorful in every bite!
6. Combine with Buttermilk:
Pour in the buttermilk and gently mix until the dough just comes together. If it feels a bit dry, add a bit more buttermilk, one tablespoon at a time. Be careful not to overmix; we want fluffy biscuits!
7. Shape the Dough:
Transfer the dough onto a lightly floured surface. Pat or roll it out to about 1-inch thick for nice, tall biscuits.
8. Cut Out the Biscuits:
Grab a 2.5-inch biscuit cutter dipped in some flour and cut out your biscuits. After cutting, gather the scraps, re-pat them, and keep cutting until you’ve used up all the dough.
9. Place and Bake:
Arrange the biscuits on the baking sheet, keeping them slightly spaced apart. Pop them into the oven and bake for about 12-15 minutes. They should be golden on top when ready!
10. Serve and Enjoy:
Once baked, remove the biscuits from the oven and let them cool a little. Serve warm with butter, honey, or your favorite spread, and enjoy the delightful buttery goodness!
These sweet potato biscuits are not just delicious but also colorful and comforting, making them perfect for breakfast or as a delightful addition to any meal!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can! Just make sure to drain and mash the canned sweet potato thoroughly to avoid excess moisture. You might want to reduce the amount of buttermilk slightly since canned sweet potatoes can be wetter than fresh ones.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you’d like them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, just pop them in a toaster oven or microwave until warmed through.
Can I Substitute All-Purpose Flour with Gluten-Free Flour?
Absolutely! You can use a 1:1 gluten-free baking flour for this recipe. However, be sure to check that it contains xanthan gum if you want to maintain that lovely light and fluffy texture.
What Can I Serve with Sweet Potato Biscuits?
These biscuits are versatile! They pair wonderfully with honey, butter, or jam for breakfast. For dinner, serve them alongside soups, stews, or salads. They also make a delightful addition to any holiday meal!