These sweet potato biscuits are fluffy and full of flavor! Made with tender sweet potatoes, they have a lovely, slightly sweet taste that makes them perfect with butter or jam.
Honestly, I can’t resist them fresh out of the oven! The smell alone is enough to make anyone happy. Just try not to eat them all in one sitting—good luck with that! 😄
Key Ingredients & Substitutions
Sweet Potatoes: The star of the show! They add natural sweetness and a lovely color. If you’re out of sweet potatoes, pumpkin or butternut squash can work, too. Just ensure they’re cooked and mashed well before adding.
All-purpose Flour: This gives the biscuits their structure. If you’re looking for a healthier option, whole wheat flour can be substituted, but it may result in a denser biscuit.
Buttermilk: Adds tang and moisture. If you don’t have buttermilk, you can make a quick substitute by mixing milk with a teaspoon of lemon juice or vinegar. Let it sit for 5 minutes!
Cold Butter: Essential for flaky biscuits! Make sure to keep it cold until you’re ready to mix to ensure those buttery layers. You can use margarine if you prefer a dairy-free option.
How Can I Achieve Flaky Layers in My Biscuits?
Creating flaky layers is all about how you handle the dough. Here’s how to do it:
- Use cold ingredients—this keeps the butter from melting too soon.
- Don’t overmix when adding buttermilk; mix just until combined.
- Fold the dough a few times to create layers. You can think of it like folding a piece of paper!
- Cut straight down with your biscuit cutter. Twisting can seal edges, preventing them from rising properly.
Following these tips will help you achieve the perfect texture in your sweet potato biscuits. Happy baking!
Sweet Potato Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup buttermilk (plus extra for brushing)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, making the total time around 30 minutes. Perfect for a quick but delightful treat!
Step-by-Step Instructions:
1. Preheat the Oven:
First, set your oven to 425°F (220°C). This will ensure it’s nice and hot when your biscuits are ready to bake. Line a baking sheet with parchment paper to keep them from sticking.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This helps to evenly distribute the leavening agents and sweetness.
3. Cut in the Butter:
Add the cold butter pieces to your flour mixture. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs with some small pea-sized chunks. This step is crucial for flakiness!
4. Add Sweet Potato:
Now, stir in the mashed sweet potato. Make sure it’s evenly distributed throughout the mixture for that sweet flavor in every bite.
5. Mix in Buttermilk:
Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a spoon or spatula just until the dough comes together. Be careful not to overmix; we want those biscuits to stay light and fluffy!
6. Shape the Dough:
Turn the dough out onto a lightly floured surface and pat it into a rectangle about 3/4 inch thick. Then, fold the dough over onto itself 2 or 3 times to create layers and pat it out again to about 3/4 inch thick.
7. Cut Biscuits:
Using a round biscuit cutter (about 2.5 to 3 inches in diameter), cut out your biscuits. Press straight down without twisting to help them rise properly!
8. Bake:
Place the cut biscuits on your prepared baking sheet. They can be close together for soft sides or spaced apart for a crunchier texture. Brush the tops lightly with extra buttermilk, then pop them in the oven.
9. Enjoy:
Bake for 12-15 minutes, or until they’re golden brown and risen. Remove them from the oven and let them cool slightly before serving. They’re delicious warm with butter, honey, or jam!
Enjoy your fluffy, tender sweet potato biscuits!
Can I Use Canned Sweet Potato Instead of Fresh?
Absolutely! If you choose to use canned sweet potato, make sure to drain it well and mash it thoroughly before adding it to the dough. This can save you some prep time!
How Should I Store Leftover Biscuits?
To store leftovers, let the biscuits cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for up to 3 months—just reheat them in the oven when you’re ready to enjoy!
Can I Substitute the Buttermilk?
Yes! If you don’t have buttermilk on hand, mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes to curdle before using it in the recipe.
Why Are My Biscuits Not Rising?
If your biscuits aren’t rising, it could be due to expired baking powder or soda. Always check your leavening agents for freshness before using! Additionally, make sure you didn’t overmix the dough, which can also hinder rise.
