Sweet Potato Biscuits: The Ultimate Sweet Potato Biscuits Recipe
Introduction to Sweet Potato Biscuits
Sweet potato biscuits are a delightful twist on the classic biscuit, bringing a touch of sweetness and a rich, earthy flavor to the table. These fluffy, golden-brown biscuits are perfect for breakfast, brunch, or as a side dish for your favorite meal. The combination of sweet potatoes and buttermilk creates a moist, tender biscuit that is sure to please everyone in the family. Whether enjoyed warm with butter or served alongside a hearty meal, sweet potato biscuits are a comforting treat that embodies the warmth of home cooking.
A Personal Story Behind My Sweet Potato Biscuits Journey
Growing up, my grandmother often baked sweet potato biscuits during the fall. The aroma of sweet potatoes mingling with fresh-baked bread would fill the house, making it feel like a warm hug. Each bite was a reminder of family gatherings and cozy evenings spent around the dinner table. This recipe is my homage to her, and I hope it brings the same joy to your home as it did to mine.
What Makes This Sweet Potato Biscuits Recipe Special?
What sets this sweet potato biscuits recipe apart is not just the use of sweet potatoes, which add a natural sweetness and vibrant color, but also the perfect balance of ingredients that creates a light, flaky texture. The addition of light brown sugar offers a hint of caramel flavor, while the cold butter ensures that each biscuit rises beautifully in the oven. It’s an easy recipe that requires minimal effort yet yields delicious results, making it perfect for all skill levels in the kitchen.
The Full Sweet Potato Biscuits Recipe
Ingredients
- 1 2/3 cups (208 g) all-purpose flour
- 3 tablespoons (38 g) light brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) cold, unsalted butter, cut into 1/2-inch pieces
- 1 cup (220 g) sweet potato purée
- 1/2 cup (120 ml) cold buttermilk
- 1 tablespoon melted butter (for brushing biscuits)
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, brown sugar, baking powder, and salt. Use a pastry cutter to blend in the cold butter until the mixture looks like coarse crumbs. This step is crucial for achieving a flaky texture!
- In a separate bowl, whisk together the sweet potato purée and buttermilk. Add this mixture to the dry ingredients and stir until just combined. If the dough seems too dry, add more buttermilk one tablespoon at a time until you reach the right consistency.
- Transfer the dough to a lightly floured surface, knead it 3-4 times to bring it together, then pat or roll it out to a 1-inch thickness. Cut out biscuits using a floured 3-inch biscuit cutter and place them 1 inch apart on the prepared baking sheet.
- Bake in the preheated oven for 18-22 minutes or until the biscuits are golden brown. Keep an eye on them to avoid overbaking!
- Melt the remaining butter and brush it over the warm biscuits before serving. This adds a lovely shine and flavor!
Serving Suggestions and Variations for Sweet Potato Biscuits
These sweet potato biscuits are incredibly versatile. Serve them warm with a pat of butter and a drizzle of honey for a delightful breakfast treat. They also pair beautifully with savory dishes like fried chicken or roasted vegetables. For a fun twist, consider adding spices such as cinnamon or nutmeg to the dough for a hint of warmth. You can even incorporate cheese, such as shredded cheddar, for a savory version that’s perfect for a brunch spread.
Frequently Asked Questions About Sweet Potato Biscuits
Can I make these biscuits ahead of time? Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just allow the dough to come to room temperature before rolling it out.
How do I store leftovers? Store any leftover biscuits in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. You can also freeze them for longer storage.
Can I use canned sweet potato puree? Absolutely! Canned sweet potato puree is a convenient option that works perfectly in this recipe.
Sweet Potato Biscuits
Ingredients
Main Ingredients
- 1.67 cups all-purpose flour
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cups cold unsalted butter cut into 1/2-inch pieces
- 1 cups sweet potato purée
- 0.5 cups cold buttermilk
- 1 tablespoon melted butter for brushing biscuits
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, brown sugar, baking powder, and salt. Use a pastry cutter to blend in the cold butter until the mixture looks like coarse crumbs.
- In a separate bowl, whisk together the sweet potato purée and buttermilk. Add this mixture to the dry ingredients and stir until just combined.
- Transfer the dough to a lightly floured surface, knead it 3-4 times, then pat or roll it out to a 1-inch thickness. Cut out biscuits using a floured 3-inch biscuit cutter.
- Bake in the preheated oven for 18-22 minutes or until the biscuits are golden brown.
- Melt the remaining butter and brush it over the warm biscuits before serving.