Sweet Potato Biscuits
Use up leftover sweet potatoes or bake some fresh to create these delicious, tender 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 . . .
Sheryl's Husband Catching Biscuits
Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.
This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.
Sheryl's Husband Catching Biscuits
Combine in a medium mixing bowl, sifting together:
2 c flour
3 tsp baking power
1/2 tsp salt
1/4 c sugar
Using the coarse side of a cheese grater, grate into the flour mixture:
1/2 c butter (1 cube), frozen
While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.
In a separate bowl, whisk together:
2/3 c milk
1 egg
Pour into the flour and butter mixture, stirring until a shaggy dough forms.
Method 1:
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.
Method 2: highlighted in Window to B’s kitchen, below
Turn dough out on clean, floured surface (recommended: silicone mat)
Press dough into a square shape
Fold like an envelope
Repeat folding 5 times
Wrap in plastic wrap OR place in floured air-tight container
Refrigerate ~30 minutes
Roll dough into rectangle, ~3/4” thick
Trim 1/2” from all sides: roll resulting thin strips into spirals
Cut trimmed rectangle into ~3” squares
Place on sheet pan:
Leave space between for crisp, golden edges OR
Place close together for crisp tops
Bake at 375-400 F, for 10-15 minutes, until golden brown.
Serve warm.
Brenda’s tips:
Serving size: 8 - 12 biscuits
High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft
In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above
Delicious with Fresh Strawberry Jam or Sausage Gravy
Window to B’s kitchen…
Sift together dry ingredients:
Grate butter & toss with dry ingredients
Add milk & eggs, then stir into a shaggy dough:
Press into a square and repeat envelope folds:
Roll into a 3/4” thick rectangle
Transfer cut squares and spirals to a sheet pan:
Spaced for crisp golden edges and ready to enjoy:
