Sweet Potato Biscuits
These sweet potato biscuits are delicious twist to the classic buttermilk biscuit recipe. Easy to make and a great addition to the Thanksgivings menu or with any meal!
Servings: 14 Biscuits
Ingredients
- 1 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 6 tablespoons butter
- 1 ½ cup cooked sweet potatoes, mashed
- ⅓ cup buttermilk
Instructions
- Preheat oven to 425° and lightly spray a baking sheet with non-stick cooking spray. Set aside.
- In a medium saucepan over medium high heat, cook 2-3 sweet potatoes until fork tender. Drain water, return to pan and mash.
- In a large bowl, whisk dry ingredients together.
- Using a pastry cutter or two forks, cut in butter until mixture resembles coarse crumbs.
- In a medium bowl, stir mashed sweet potatoes and buttermilk until combined.
- Add wet ingredients into dry ingredients and stir until a soft dough forms.
- Turn dough out on a lightly flour surface and knead 4 to 5 times or just enough to form a ball.
- Roll dough to ½ inch thickness and cut into 2 inch rounds with a biscuit cutter.
- Place on prepared baking sheet.
- Bake for approximately 15 minutes or until biscuits are lightly browned and puffy.
Notes
- Don't overwork the dough. If you work it too much you will end up with tough biscuits.
- Use cold butter. Keep your butter as cold as possible before cutting it into the biscuit dough for that perfect biscuit texture. Once your biscuits are cut bake right away or refrigerate until you're ready to bake so the butter stays cold.
- Measure properly. Spoon the flour loosely into your measuring cup, then even out the top with the flat of a knife for perfect measuring results.
- Use buttermilk! It has a unique flavor and will give your biscuits the ideal texture.