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Sweet Potato Biscuits
Servings 10 servings
Light and fluffy Sweet Potato Biscuits are the perfect addition to your fall or winter meal. Plus, you can make them with your leftovers from Thanksgiving!
Ingredients
- 1 pound sweet potato(es) or 2 cups mashed sweet potatoes
- 8 tablespoons chilled butter, divided
- 1 1/4 cup all-purpose flour possibly more if needed
- 3 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 tablespoon freshly chopped sage
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons milk *See Note.
Instructions
- Peel sweet potato(es) and cut into small cubes. Place in small saucepan filled with cold water. Bring to boil and then simmer for 10 minutes or until soft.
- Drain sweet potatoes and mash with 2 tablespoons butter. Allow them to cool away from the heat for 20-30 minutes. *See Note.
- Preheat oven to 450 degrees and prepare a baking sheet by lining it with parchment.
- In a large bowl, whisk together 1 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, 1 tablespoon fresh sage, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. With a pastry cutter, cut in 6 tablespoons butter and mix until it is a coarse mixture.
- Add the completely cooled mashed sweet potatoes, and two tablespoons milk.
- Mix dough by hand until combined. If you find that the dough is too dry, add more milk only 1 teaspoon at a time.
- Place dough onto a lightly floured surface. I like to use a piece of parchment dusted with flour. Using a rolling pin, gently roll out to 1" thickness. Use a 2 1/2 inch biscuit cutter to cut the biscuits.
- Place biscuits onto the prepared baking sheet. Bake for 13-15 minutes until a toothpick inserted into the center comes out clean.
- These are extra delicious slathered with butter and drizzled with some honey!
Notes
- It's important that the mashed sweet potatoes come to room temperature. You don't want to add them when warm to the flour mixture or they could melt the chilled butter.
- You probably won't need any more milk than is called for, but if you find that the dough is too dry, add more milk just a teaspoon at a time.
- These biscuits are best when made and eaten the day of. I do not recommend making them in advance or freezing them as they lose their biscuit texture and taste like pure sweet potato.
Nutrition
Calories: 193kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 398mg | Potassium: 184mg | Fiber: 2g | Sugar: 6g | Vitamin A: 6720IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
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