These sweet potato biscuits are warm and fluffy, making them the perfect treat for breakfast or a snack. With the natural sweetness of sweet potatoes, they are simply delicious!
Let’s be honest, who can resist a warm biscuit straight from the oven? I love pairing them with butter or honey, and they always brighten my day. Yum!
Making these biscuits is easy and fun! Just mix, form, and bake. I love how they make my kitchen smell amazing while baking. Trust me, you’ll want to share (or not)!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your biscuits. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend. Just make sure it has xanthan gum added for better texture.
Sweet potato: Any variety works, but I prefer the orange-fleshed ones for their sweetness. You can substitute pumpkin puree or butternut squash if sweet potatoes are unavailable. Just ensure they’re well-cooked first.
Cold butter: For the best texture, keep your butter cold. If you need a dairy-free version, you can use coconut oil or a plant-based butter. Cut it into small pieces as you would with regular butter.
Buttermilk: This ingredient gives your biscuits a nice tang. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
How Do You Get Fluffy, Tender Biscuits?
Getting that light and fluffy texture in your biscuits involves a few key techniques. Here’s how to do it right:
- First, keep all your ingredients cold, especially the butter. This helps create steam when baking, making biscuits rise and turn fluffy.
- Don’t overmix the dough! Mix until just combined – it’s okay if it’s a bit lumpy. Overworking can lead to tough biscuits.
- When folding the dough, do it gently. This helps create those nice flaky layers. Patting the dough instead of rolling it helps preserve air pockets.
- Finally, use a sharp biscuit cutter to cut out your biscuits. A dull cutter can seal the edges and stop them from rising well.
With these tips, you’ll be on your way to making perfect sweet potato biscuits that are soft and delicious!
Sweet Potato Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper (optional for subtle spice)
- 1 teaspoon sugar
- 1/2 cup cold unsalted butter, cut into pieces
- 1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 3/4 cup buttermilk (plus extra for brushing)
How Much Time Will You Need?
This recipe will take approximately 10 minutes for preparation and about 12-15 minutes for baking. So, in total, you’re looking at around 25-30 minutes before you get to enjoy these delicious warm biscuits!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures it’s nice and hot when your biscuits go in. Line a baking sheet with parchment paper or lightly grease it so the biscuits won’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, black pepper (if using), and sugar. This will help them mix evenly and aerate the flour, making your biscuits lighter.
3. Cut in the Butter:
Add the cold, cut-up pieces of butter to the flour mixture. Use a pastry cutter, fork, or your fingers to mix until the mixture looks like coarse crumbs. This step is crucial for flaky biscuits!
4. Combine Sweet Potato and Buttermilk:
In another bowl, mix the mashed sweet potato and buttermilk together until you have a smooth mixture. This adds moisture and sweetness to the biscuits.
5. Mix Wet and Dry Ingredients:
Gradually pour the sweet potato mixture into the dry ingredients, stirring gently until just combined. Make sure not to overmix; a slightly sticky dough is what you want.
6. Prepare the Dough:
Transfer the dough onto a floured surface. Gently pat it into a rectangle, about 1 inch thick. Handle the dough gently to keep it airy!
7. Create Flaky Layers:
Fold the dough over itself 2-3 times to create flaky layers. Then pat it back out to about 1 inch thickness. This folding method is what gives the biscuits their flakiness.
8. Cut Out the Biscuits:
Use a biscuit cutter or a floured glass to cut out biscuits. Place them on your prepared baking sheet. Don’t forget to bring the scraps together gently to cut out more biscuits until all the dough is used!
9. Brush and Bake:
Brush the tops of the biscuits lightly with buttermilk to give them a lovely golden color when baked. Now, pop them in the oven!
10. Enjoy Your Biscuits:
Bake for 12-15 minutes or until the tops are golden brown. As soon as they’re out of the oven, let them cool slightly, then serve them warm with butter, honey, or your favorite spread. Enjoy these fluffy, mildly sweet, and tender sweet potato biscuits!
Can I Use Canned Sweet Potatoes Instead of Fresh?
Yes, you can use canned sweet potatoes! Just make sure to drain them well and mash until smooth. Since they may be softer than fresh, you might need to adjust the flour slightly to achieve the right dough consistency.
Can I Make These Biscuits Vegan?
Absolutely! To make them vegan, substitute the butter with a plant-based butter and use a non-dairy milk (like almond or oat milk) with a tablespoon of vinegar or lemon juice added to mimic buttermilk. They’ll still be delicious!
What’s the Best Way to Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap them tightly and freeze them for up to 3 months. Reheat in the oven or microwave when you’re ready to enjoy them again!
How Can I Make These Biscuits Extra Fluffy?
For extra fluffiness, ensure your butter is very cold when mixing and avoid overmixing the dough. Also, handle the dough as little as possible while shaping it, as this helps maintain the air pockets that make your biscuits light and fluffy.
