Southern Sweet Potato Biscuits Recipe
Sweet Potato Biscuits make a delicious biscuit recipe that the whole family loves. We ate more than our fair share this week! This sweet potato biscuits recipe is one you'll turn to again and again.
Course: Bread Cuisine: American Servings: 12 Author: Robyn Stone
Ingredients:
- 1 cup (328 g) mashed sweet potato from a medium cooked sweet potato
- 1/2 cup (113.5 g) whole milk
- 2 cups (240 g) all-purpose flour (spoon + level)
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (3 g) kosher salt
- 1 tablespoon (12 g) sugar
- 1/2 cup (113 g) butter cold, plus more melted butter for brushing the tops of the biscuits
Instructions:
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Prep. Preheat oven to 425º F. Line a baking sheet with parchment paper and set aside.
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Make the sweet potato biscuit dough. Whisk together the flour, baking powder, salt, and sugar in a large mixing bowl. Cut the butter into chunks and add to the flour mixture. Cut into the flour mixture with a pastry blender or with a fork until the butter resembles coarse crumbs in the flour mixture. Add the sweet potato and slowly add enough of the milk to make a soft dough.
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Cut out the biscuits. Turn the sweet potato biscuit dough out onto a lightly floured surface. Gently pat the dough into a rectangle. Fold each of the edges of the dough into the center and again, gently pat into a rectangle about 1/2-inch thick. Cut the dough with a floured, sharp metal cutter or bench knife. Place the cut biscuits on the prepared baking sheet. Brush the sweet potato biscuits lightly with melted butter.
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Bake the biscuits. Place into hot oven and bake for 10-12 minutes. Serve hot.
Ingredient Notes: Use baked sweet potatoes for a deeper sweet potato flavor in the biscuits or peel, cube, and boil sweet potatoes until fork tender, 12 to 15 minutes for 1-inch cubes.
