Biggest, Fluffiest, Sweetest....Sweet Potato Biscuits!
8 - 10 Servings
About the Recipe
It’s Harvest season! The temperature is starting to finally cool, the leaves are falling and our fall crops are being harvested. Sweet, juicy apples, collards and of course sweet potatoes. So for this fall and holiday season, make it feel more like the holidays with this comfort breakfast classic.
Even better when you make them with the kids!
3 ½ cups all purpose flour, plus more for dusting the surface
1 tablespoon + 1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon granulated sugar
1 teaspoons salt
8 oz COLD unsalted butter
2 cups buttermilk
8 - 9 oz Large Cooked sweet potato (OR sweet potato purée) ….. (about 1 heaping cup; 255g)
Preheat the oven to 425°F. Set out an un-greased baking sheet. Lining with parchment paper is optional.
Place the sweet potato in the microwave for about 5 - 6 minutes
In a large bowl whisk together the flour, baking powder, baking soda, sugar, and salt.
Remove sweet potato from the microwave…..AND allow to cool. Remove skin and mash OR blend into puree
Add the sweet potato puree and mix well.
Cut in the COLD butter using a pastry cutter OR a fork OR your hands. Method used is your preference! When coarse crumbs have formed (You will know), grab up a fistful and make sure it sticks together pretty well.
Gently fold in the buttermilk with a rubber spatula or wooden spoon.
Generously flour a clean work surface and keep your flour nearby to dust your hands and the dough regularly.
Knead the dough a bit in the bowl — it will be sticky!!
Turn the dough out onto your prepared surface, flour your hands, and knead it a few times. It will get easier to work with.
Pat it out into an oblong oval shape that’s about an inch thick. Fold the short sides toward the middle. This is what gives your finished biscuits their “layered” texture. Smack the folded dough down and press it back out into the oval shape. Repeat this process a total of 5 to 6 times.
Cut your biscuits out into 2 - 2.5" circles about a ½ to ¾ inches in width (thickness)
Space the biscuits an inch or two apart on your prepared baking sheet.
Bake for 15 - 20 minutes.
Optional: brush the tops with melted butter as soon as the biscuits come out of the oven.