Sweet Potato Biscuits
These old-fashioned Southern-style Sweet Potato Biscuits are flaky, fluffy and just like Grandma made them!
Course Breakfast, Side Dish
Cuisine Southern
Keyword sweet potato biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings
– 18 small biscuits using a 2-inch cutter
Calories 108 kcal
Author Blair
simgad/3298080914704364974
Ingredients
list of 9 items
2 cups all-purpose flour (such as White Lily brand), plus extra for rolling and kneading
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
2 tablespoons sugar
2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops
2 tablespoons shortening, diced into small pieces and chilled
½ cup – ¾ cup cold buttermilk
1 cup mashed sweet potatoes, chilled (see note below to roast and mash your own sweet potatoes)
list end
Instructions
list of 5 items
1. Preheat oven to 450 degrees F. Line a round 9-inch cake pan with parchment paper; set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter, shortening, and
mashed sweet potato into the flour mixture until incorporated. You will still see flakes of butter and shortening throughout, which is good!
3. Gradually add the buttermilk (a small amount at a time), stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly
floured surface and knead for about 1 minute, adding flour to the counter, the dough, and your hands, as necessary, to prevent sticking. Roll or pat to
¾-inch thickness. Use a biscuit cutter to cut out rounds (I use a 2-inch cutter for small, tall biscuits). Firmly press the cutter down into the dough,
but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high. Gather together scraps, and
repeat to cut out more biscuits with remaining dough.
4. Arrange biscuits (with sides touching) in the cake pan. Place the biscuits in the refrigerator for about 5 minutes (if you have time) to chill before
popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
5. Bake for 12-16 minutes, or until tops are golden brown and dough is cooked through. Brush the tops with additional melted butter and serve warm.
list end
Recipe Notes
To roast your own potatoes at home, preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Poke holes all over the outside of two large
(or 3 small) sweet potatoes. Place on the foil-lined baking sheet and roast until tender, about 45-60 minutes. Cut a slit in the top of each potato to
release steam. When cool enough to handle, scoop out the flesh and mash to a smooth puree. Chill the mashed sweet potato before using it in the biscuit
recipe.
Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving (1 small biscuit (using a 2-inch cutter))
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 155mg7%
Potassium 147mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 1205IU24%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
These old-fashioned Southern-style Sweet Potato Biscuits are flaky, fluffy and just like Grandma made them!
Course Breakfast, Side Dish
Cuisine Southern
Keyword sweet potato biscuits
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings
– 18 small biscuits using a 2-inch cutter
Calories 108 kcal
Author Blair
simgad/3298080914704364974
Ingredients
list of 9 items
2 cups all-purpose flour (such as White Lily brand), plus extra for rolling and kneading
4 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
2 tablespoons sugar
2 tablespoons salted butter, diced into small pieces and chilled, plus about 2 tablespoons of melted butter for brushing tops
2 tablespoons shortening, diced into small pieces and chilled
½ cup – ¾ cup cold buttermilk
1 cup mashed sweet potatoes, chilled (see note below to roast and mash your own sweet potatoes)
list end
Instructions
list of 5 items
1. Preheat oven to 450 degrees F. Line a round 9-inch cake pan with parchment paper; set aside.
2. In a large bowl, sift together flour, baking powder, baking soda, salt and sugar. Use a pastry cutter or two forks to cut the butter, shortening, and
mashed sweet potato into the flour mixture until incorporated. You will still see flakes of butter and shortening throughout, which is good!
3. Gradually add the buttermilk (a small amount at a time), stirring with a wooden spoon until a fairly wet, sticky dough forms. Turn out onto a lightly
floured surface and knead for about 1 minute, adding flour to the counter, the dough, and your hands, as necessary, to prevent sticking. Roll or pat to
¾-inch thickness. Use a biscuit cutter to cut out rounds (I use a 2-inch cutter for small, tall biscuits). Firmly press the cutter down into the dough,
but do not twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high. Gather together scraps, and
repeat to cut out more biscuits with remaining dough.
4. Arrange biscuits (with sides touching) in the cake pan. Place the biscuits in the refrigerator for about 5 minutes (if you have time) to chill before
popping them in the oven. Brush the tops of the biscuits with a little bit of the melted butter.
5. Bake for 12-16 minutes, or until tops are golden brown and dough is cooked through. Brush the tops with additional melted butter and serve warm.
list end
Recipe Notes
To roast your own potatoes at home, preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Poke holes all over the outside of two large
(or 3 small) sweet potatoes. Place on the foil-lined baking sheet and roast until tender, about 45-60 minutes. Cut a slit in the top of each potato to
release steam. When cool enough to handle, scoop out the flesh and mash to a smooth puree. Chill the mashed sweet potato before using it in the biscuit
recipe.
Nutrition Facts
Sweet Potato Biscuits
Amount Per Serving (1 small biscuit (using a 2-inch cutter))
Calories 108 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 155mg7%
Potassium 147mg4%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 1205IU24%
Vitamin C 1mg1%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
