These sweet potato biscuits are fluffy, warm, and slightly sweet. They’re perfect for breakfast or a snack, with a lovely orange color that makes them fun to eat!
Honestly, I love spreading butter on them while they’re still warm – pure happiness! They’re super easy to make too, so you can whip up a batch anytime you want something cozy!
Key Ingredients & Substitutions
All-Purpose Flour: It’s the main structure-builder in biscuits. If you’re looking for a gluten-free option, almond flour or a gluten-free flour blend works well, though it may change the texture a bit.
Sweet Potato: The star of the dish! You can replace it with pumpkin or even butternut squash for a similar taste and texture. Just make sure they are mashed well for consistency.
Butter: Cold, unsalted butter is critical for flaky biscuits. If you want a dairy-free alternative, try coconut oil or vegan butter. Both work great but may add a different flavor.
Buttermilk: It adds tenderness and flavor. You can easily make your own by mixing regular milk with a tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.
What’s the Best Way to Handle Biscuit Dough?
When making biscuits, handling the dough gently is key! Overworking it can result in tough biscuits. Here’s how to keep them light and fluffy:
- Mix the ingredients just until they come together. It’s okay if the dough looks a bit shaggy.
- Use a light touch when patting the dough into shape instead of rolling it out, which can deflate air pockets.
- Avoid adding too much flour while shaping; a light dusting is enough.
- Place biscuits close together on the baking sheet; this helps them rise taller and remain moist.
Following these tips will lead you to perfect fluffy biscuits every time! Enjoy the baking process and the wonderful aroma in your kitchen.
Sweet Potato Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup buttermilk (plus extra if needed)
How Much Time Will You Need?
This recipe will take you about 10-15 minutes to prepare and 12-15 minutes to bake. So, in total, you can have these delicious sweet potato biscuits ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This is important so that your biscuits bake evenly. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This will ensure that all the ingredients are well combined before adding the wet components.
3. Incorporate the Butter:
Next, cut the cold, cubed butter into the flour mixture. You can use a pastry cutter or your fingers to mix until it resembles coarse crumbs. This step is crucial for creating flaky biscuits!
4. Prepare the Sweet Potato:
In another bowl, mash your cooked sweet potato until smooth. This will help incorporate sweetness and moisture into the biscuits. Measure out one cup for the recipe.
5. Combine Mixtures:
Add the mashed sweet potato and buttermilk to the flour mixture. Stir gently until the dough comes together. Be careful not to overmix; a few floury bits are fine. If it feels too dry, you can add a bit more buttermilk, one tablespoon at a time.
6. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 3/4 inch thick. This is a friendly dough, so just press it gently to shape!
7. Cut Out Biscuits:
Using a round biscuit cutter (2.5-3 inches in diameter), cut out biscuits and place them on your prepared baking sheet. Make sure to gather and reroll any scraps to cut out additional biscuits.
8. Bake:
Pop the baking sheet in the oven and bake the biscuits for 12-15 minutes. You’re looking for a lovely golden top, and they should be cooked through.
9. Cool and Serve:
Once done, remove the biscuits from the oven and let them cool slightly. Serve warm with butter for an extra treat!
Enjoy these fluffy, tender biscuits with a subtle sweetness and a beautiful orange hue from the sweet potatoes!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can use canned sweet potato puree as a convenient option! Just make sure to drain any excess liquid before measuring out one cup for the recipe. This will help maintain the proper dough consistency.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply warm them in the oven or microwave!
Can I Make These Biscuits Vegan?
Absolutely! Substitute the butter with a vegan butter or coconut oil and replace the buttermilk with a non-dairy milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before adding to the dough.
What Can I Serve with Sweet Potato Biscuits?
These biscuits pair wonderfully with butter, honey, or jam. They also make a great side for soups, stews, or as part of a breakfast spread with eggs and bacon!
