This recipe for Sweet Potato Biscuits may become your favorite choice to fill up that bread basket with for any meal time.
Over the course of the past two years our vegetable garden has gradually gone down hill by mid summer, transforming from a beautiful green thriving spot to a weedy jungle. Between traveling, extreme heat and lack of rain, (and less stamina than my farming forbearers) it becomes unmanageable and quite overwhelming by June. So for this year, we’re transforming our full blown vegetable garden into a low-maintenance sweet potato patch. Sweet.
We use sweet potatoes in many recipes quite a bit, like delicious Sweet Potato Pancakes or Quick Baked Potatoes. It was Randy’s decision to plant mainly sweet potatoes. I think he’s a wise man. I’m definitely looking forward to strolling out to the garden for a few groceries, especially when I can shop for ingredients for things like these Sweet Potato Biscuits.
These Sweet Potato Biscuits have the same flaky goodness as the traditional buttermilk biscuits but with the added flavor and texture that sweet potatoes can give to many baked goods. I began with my Flaky Buttermilk Biscuit recipe as a base and adapted it to create another version of a Southern staple. I think they’d be great with molasses, honey or cinnamon butter or even the bookends of a BLT. I don’t know about you, but a BLT sounds mighty fine to me.
Share a basket of these at your next meal and see how quickly they disappear. Enjoy!
A few Sweet Potato Biscuits recipe notes:
- When baking biscuits, a hot greased cast iron skillet works best for creating a crunchy bottom crust and helping them to rise a bit higher.
- Bake the sweet potatoes ahead of time and store refrigerated until ready to use. This Quick Baked Potatoes recipe works like a charm. Just bake a few extra to save for the biscuits the next time you’re making a batch for dinner.
- 2¼ cups sifted bread flour (sifted before measuring)
- 1 teaspoon salt
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1½ teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 6 ounces salted butter, frozen (3/4 cup or 1½ stick)
- 1 cup mashed baked sweet potato
- ¾ cup buttermilk
- 1 tablespoon butter, melted
- Preheat oven to 450-degrees F.
- In a large bowl, sift together flour, salt, baking powder, and baking soda.
- Grate in frozen butter, add mashed sweet potato, and quickly combine using a pastry cutter or fork until crumbly.
- Add buttermilk a little at a time until just combined and no longer crumbly. Do not over mix. Dough should be bumpy and clump together.
- Turn dough onto a lightly floured surface; gently pat or roll out to 1-inch thickness. Cut into squares or use a biscuit cutter to cut out biscuits in desired size.
- Carefully transfer to greased/buttered hot skillet or parchment lined baking sheet. Bake at 450-degrees F for 12-14 minutes. Remove from oven, brush with melted butter, return to oven and bake for another 1 minute until golden brown.