Sweet Potato Biscuits make great breakfast sandwiches, or a side dish, or just buttered with some honey. CHOOSE YOUR DESTINY.
Sweet Potato Biscuits
Difficulty: MediumServings
12
biscuitsPrep time
20
minutesCooking time
15
minutesWas it worth it??
DUH.
Total time
35
minutesRecipe inspired by Super Healthy Kids. Click HERE for the original recipe!
Ingredients
2-3 medium sweet potatoes, or 1 can of Yams
2-3 cup flour
1 Tbsp baking powder
1 tsp salt
1 stick (1/2 cup) unsalted butter
1/2 cup buttermilk
Directions
- Preheat oven to 425°F
- Remove skin from your sweet potato, or empty/drain the can of yams
- In a bowl combine dry ingredients (flour, baking powder, salt)
- Chop butter into Tbsp slivers, work into the flour mixture with your hands, or a fork, or a pastry cutter, or even a blender! Butter should be the size of small peas – refrigerate for 10 minutes
- In a separate bowl, mix together the mashed sweet potato and buttermilk
- Fold the mashed mixture and flour mixture, and mix until a cohesive dough forms. Add additional buttermilk or flour as needed until the dough is a cohesive ball
- From here you can either use a cookie scoop and scoop them onto the pan, or you can roll the mixture and cut like a traditional buttermilk biscuit
- Place the biscuits on a greased baking sheet and bake for 12 to 15 minutes, or until golden brown
Notes
- When using your hands to mix the butter into the flour, be careful not to get the butter too warm. If you have cold hands (like me) this won’t be a problem. Getting the butter too warm will ruin the flaky layers.
- You can use a blender or food processor to mix all of this together – but you always want to combine your wet/dry ingredients separately first!
