Sweet Potato Biscuits are tender, lightly flavored rolled biscuits made with cooked sweet potatoes (but you saw that coming, right?).
Sweet Potato Biscuits
By Sue Lau | Palatable Pastime
Warm Home-Cooked Breakfast Treats
To me, sweet potato biscuits evoke feelings of warmth and comfort and a down home cooked breakfast. I make these with a yellow fleshed variety of sweet potato. There are actually a number of varieties of sweet potato which will have different colored skins and different colored flesh. The normal variety usually seen in the American market will have orange flesh, and that’s alright, it won’t affect the flavor of your biscuit, but give it a rich golden color. So if that’s what you have, feel free to use them.
Making Biscuits from Leftover Sweet Potatoes
To make sweet potato biscuits, you will need cooked sweet potato. I often make baked sweet potatoes to have for my barbecue cookouts, where I serve them like jacket potatoes, but with nutter, cinnamon and a pinch of brown sugar or brown sugar sub. They really don’t need much sweetener at all because as they cook, they gain a natural sweetness. But baked plain, and having leftovers leaves the options of just a simple reheat, making into a casserole, make into fritters, or (as I have done here) use the mashed flesh in sweet potato biscuits.
Sweet Potato Flavor
Serving Ideas
Simple Prep
Rolling and Cutting Biscuits
What Type Flour to use in Making Biscuits
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Sweet Potato Biscuits
Ingredients
- 2 to 2-1/4 cups flour ("soft wheat" not whole wheat, white all-purpose flour, such as White Lily)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup lard (cold snow-cap lard, or unsalted butter, or cold vegetable shortening)
- 1/2 cup whole buttermilk
- 1/2 cup mashed cooked sweet potato
Instructions
- Preheat oven to 450° F.
- Sift together 2 cups of the flour, baking powder, salt and sugar in a mixing bowl. Reserve the remaining 1/4 cup for later.
- Using a pastry blender, work in the lard, butter or shortening until the mixture until the mixture resembles coarse crumbs. You can also pulse the dough in your food processor if you prefer.
- Whisk together the mashed sweet potato with the buttermilk in a small bowl.
- Make a well in the center of the flour mixture in your mixing bowl, and pour the buttermilk/potato mix into this. Use a spatula to gently mix the wet and dry ingredients together. If the mixture is very wet, add some of the remaining flour to adjust the dough. It should be tacky, but not overly wet.
- Sprinkle some flour on your work surface and roll out the dough to about 1/2-inch thick and cut out with a biscuit cutter or suitable substitute.
- Place biscuits on a parchment or silicone lined baking sheet. If the sides touch, they will have softer sides, as would they if they touch the sides of the pan. If you like crispier sides, leave them a bit apart.
- Bake in a preheated oven about 12 minutes or until golden brown.
- Serve biscuits warm, spread with butter and honey, or warm molasses, apple butter, or a dallop of homemade preserves.
Notes
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Sue, will this work with canned yams?
Yes, just ditch the syrup and mash it with a fork.
Haven’t tried yet but sound yummmmmmy