Imagine sinking your teeth into a warm, fluffy Sweet Potato Biscuit that perfectly balances sweet and savory. After multiple attempts in my kitchen, I’ve honed this recipe to a delightful finesse. From the aroma wafting through my home to the buttery texture that melts in your mouth, these biscuits bring a comforting touch to every table. If you’re searching for an accompanying dish, check out my Easy Spicy Chicken Sandwich.
About Sweet Potato Biscuits
Sweet potato biscuits hold a special place in Southern cuisine, ideal for both casual brunches and holiday feasts. I tested this recipe with my family over several weekends, each time making adjustments for the ideal taste and texture. The result? A biscuit that not only offers warmth but also a touch of nostalgia. They’re budget-friendly, showcasing the humble yet flavorful sweet potato.
- Quick prep – ready in under an hour, perfect for busy mornings.
- Budget-friendly – utilizes affordable ingredients without skimping on taste.
- Family favorite – loved by kids and adults alike for their delightful sweetness.
- Sweet potatoes are rich in fiber and vitamins, making these biscuits not just tasty, but nutritious.
Key Ingredients & Their Roles
- Mashed Sweet Potatoes: add natural sweetness; try using roasted for a richer flavor.
- All-Purpose Flour: creates the biscuit structure; gluten-free flour can be used, but results may vary.
- Cold Butter: ensures flakiness; keep it cold for best texture.
- Cinnamon: adds warmth and depth; feel free to enhance with nutmeg for a fall twist.
How to Make Sweet Potato Biscuits
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper.
- In a large bowl, blend 1 cup of mashed sweet potatoes with ½ cup of milk until smooth.
- In a food processor, mix 1⅔ cups flour, 2 tablespoons cornstarch, 2½ tablespoons sugar, 1 tablespoon baking powder, and 1¼ teaspoon salt. Pulse in ½ cup cold butter until you achieve a coarse meal texture.
- Carefully fold the dry mixture into the sweet potato mixture. Add more milk if necessary, but avoid overworking the dough.
Pro Tips & Troubleshooting
- I found that using fresh sweet potatoes gives a more vibrant color and taste.
- A common mistake is over-kneading the dough; keep it gentle for light biscuits.
- Seasonal variation can enhance these biscuits – add some fresh herbs in spring or serve with a spicy dipping sauce in the summer.
- These biscuits scale easily—double the recipe for larger gatherings without hassle.
Storage & Make-Ahead Guide
Store these sweet potato biscuits in the fridge for up to 3 days in an airtight container. If you choose to freeze, they can remain fresh for up to 3 months. To reheat, simply wrap in foil and warm them in a 350°F oven for about 10-15 minutes. I discovered that freezing preserves their fluffy texture remarkably well.
What to Serve With Sweet Potato Biscuits
Serve these delightful biscuits alongside a warm bowl of Creamy Pumpkin Gnocchi or a fresh Avocado Toast. They’re also perfect for breakfast sandwiches or paired with a vibrant salad.
Frequently Asked Questions
- How do I know when the biscuits are done? Look for a golden-brown top and a slightly crisp bottom.
- Can I use canned sweet potatoes? Yes, but fresh is recommended for the best flavor and texture.
- What if my dough is too sticky? Lightly flour your work surface and your hands to help with handling.
- Can I add cheese or herbs? Absolutely! Cheese adds richness, while herbs bring freshness.
- How do I make these biscuits ahead of time? You can prepare the dough and refrigerate it up to 24 hours before baking.
Final Thoughts
I absolutely love enjoying Sweet Potato Biscuits fresh out of the oven, slathered with a bit of honey butter. Their unique flavor elevates any meal. I can’t wait for you to try them! If you make a batch, share your experience with me!
More Recipes You’ll Love
- Sweet Potato Pie Bars – a delightful complement with similar ingredients
- Maple Pecan Roasted Sweet Potatoes – brings out the sweet and savory flavors
- Sweet Potato Breakfast with Eggs – perfect for a cozy brunch companion
Sweet Potato Biscuits
Ingredients
Main Ingredients
- 1 cup mashed sweet potatoes from 1 medium sweet potato
- 0.5 cup whole milk
- 2 tablespoons cornstarch
- 2 1/2 tablespoons sugar
- 1 stick cold unsalted butter cut into small chunks
Additional Ingredients
- 1 stick unsalted butter softened
- 2 tablespoons honey
- 1/4 teaspoon cinnamon
Instructions
Preparation
- Peel one sweet potato, chop into cubes, boil until tender, and mash with a fork.1 cup mashed sweet potatoes
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
Mixing Ingredients
- Whisk together mashed sweet potatoes and 0.5 cup milk in a large bowl.
- In a food processor, combine flour, cornstarch, sugar, baking powder, and salt. Add cold butter and pulse until mixture resembles coarse meal.
- Combine with sweet potato mixture using a spatula. Add additional tablespoons of milk if necessary.
Shaping and Baking
- Turn dough onto floured surface, knead lightly, and shape into a square. Cut into twelve pieces and bake for 13-15 minutes until golden.
- Mix softened butter, honey, and cinnamon in a small bowl. Serve alongside warm biscuits.