Sweet Potato Biscuits
Use up leftover sweet potatoes or bake some fresh to create these delicious, tender biscuits. Perfect as a side to any meal or slather in butter for a quick snack.
Sweet Potato Biscuits
Preheat oven to 425F
To a small mixing bowl, add:
1 cup sweet potato, baked & mashed
1/2 cup buttermilk
Whisk together, set aside.
To a medium mixing bowl, add:
1 1/2 cup flour
2 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
Sift together, then grate in:
5 Tbsp butter
Toss gently to incorporate. Fold in:
Sweet potato mixture
Dough will be shaggy. Knead ~10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.
Roll dough ~3/4” thick and cut in squares or rounds. Place on baking sheet.
Bake at 425F for 12 to 14 minutes. Serve warm.
Brenda’s tips:
Serving size: ~12 biscuits
To bake sweet potatoes, place on a foil-lined sheet pan and bake at 350F for 1 to 1 1/2 hours, test for doneness by piercing to the center with a fork or knife
Pre-bake the sweet potatoes up to 5 days in advance to speed up the prep time on these biscuits
Window to B’s kitchen . . .
