Imagine biting into a warm, fluffy biscuit that combines the rustic charm of Southern cooking with the sweet, velvety goodness of sweet potatoes. These homemade sweet potato biscuits are not just a recipe; they're a culinary experience that transforms ordinary breakfast or dinner into a memorable feast. With their golden-brown exterior, tender crumb, and subtle sweetness, these biscuits will have your family and friends begging for seconds before they've even finished their first bite!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Southern
Serves: 12 biscuits
Ingredients
- 1 cup mashed sweet potatoes
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, cold
- 3/4 cup milk
Instructions
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or lightly grease it with butter.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until well blended and evenly distributed.
- Cut the cold butter into small cubes and add to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces.
- In a separate bowl, mix the mashed sweet potatoes with milk until smooth and well combined.
- Create a well in the center of the flour mixture and pour in the sweet potato and milk mixture. Gently fold and mix the ingredients until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and gently knead 3-4 times to bring the dough together. Do not overwork the dough to ensure tender biscuits.
- Pat or roll the dough to approximately 3/4 inch thickness. Use a
- 5-inch round biscuit cutter to cut out biscuits, pressing straight down without twisting.
- Place the cut biscuits onto the prepared baking sheet, leaving about 1 inch of space between each biscuit.
- Bake in the preheated oven for 15-20 minutes, or until the tops are golden brown and the biscuits are risen and cooked through.
- Remove from the oven and let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack.
- Serve warm with butter, honey, or your favorite jam. Biscuits are best enjoyed fresh on the day they are made.
Tips
- Use cold butter: Keep your butter refrigerated until just before use to ensure flaky, tender biscuits.
- Don't overmix: Gently fold the ingredients to prevent tough biscuits.
- Room temperature ingredients: Let your milk and sweet potatoes be at room temperature for even mixing.
- Fresh baking powder: Ensure your baking powder is fresh for maximum rise.
- Biscuit cutter technique: Press straight down when cutting, without twisting, to help biscuits rise evenly.
- Serve immediately: These biscuits are best enjoyed warm, straight from the oven.
- Make ahead: You can prepare the dough in advance and refrigerate for up to 24 hours before baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Saturated Fat: g
Cholesterol: 15mg
