Are you searching for a delightful twist on the classic biscuit recipe? Look no further than these delectable Sweet Potato Biscuits! Bursting with flavor and boasting a tender, flaky texture, these biscuits are the perfect accompaniment to any meal or a delightful treat on their own. Whether you’re hosting a brunch, serving up a comforting dinner, or simply craving a satisfying snack, these biscuits are sure to impress. Join us as we explore the world of Southern-inspired baking and learn how to create these heavenly Sweet Potato Biscuits.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons salted butter, chilled and cubed
- 2 tablespoons unsalted butter, melted
- 1/3 cup whole milk
- 1/2 cup mashed sweet potato (about 1 medium sweet potato)
Instructions:
- Prepare the Sweet Potato:
- Preheat your oven to 400°F (200°C). Prick the sweet potato with a fork and place it on a baking sheet. Bake for 45-50 minutes, or until the sweet potato is tender. Remove from the oven and allow it to cool.
- Once cooled, peel the sweet potato and mash it with a fork or potato masher until smooth. Measure out 1/2 cup of mashed sweet potato for the biscuit dough.
- Make the Biscuit Dough:
- In a large mixing bowl, combine the flour, baking powder, brown sugar, cinnamon, and salt. Whisk together until well combined.
- Add the chilled cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
- In a separate bowl, combine the mashed sweet potato and whole milk. Stir until smooth.
- Pour the sweet potato mixture into the flour mixture and stir until a soft dough forms.
- Shape and Bake the Biscuits:
- Turn the dough out onto a lightly floured surface. Knead the dough gently a few times until it comes together.
- Pat the dough into a rectangle about 1/2 inch thick. Using a floured biscuit cutter, cut out biscuits and place them on a baking sheet lined with parchment paper.
- Brush the tops of the biscuits with melted butter.
- Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
- Serve and Enjoy:
- Remove the biscuits from the oven and transfer them to a wire rack to cool slightly.
- Serve warm and enjoy the irresistible flavor and flaky texture of these Sweet Potato Biscuits!
Cook Notes and Variations:
- Add Sweetness: For sweeter biscuits, increase the amount of brown sugar or add a drizzle of honey to the biscuit dough.
- Spice it Up: Experiment with different spices such as nutmeg or ginger to enhance the flavor profile of the biscuits.
- Cheesy Twist: Fold in shredded cheddar cheese to the biscuit dough for a savory and cheesy variation.
FAQs (Frequently Asked Questions):
Q: Can I use canned sweet potato puree instead of fresh sweet potato? A: Yes, you can substitute canned sweet potato puree for fresh sweet potato. Just make sure to use unsweetened puree and adjust the amount as needed to reach the desired consistency.
Q: Can I make these biscuits ahead of time? A: Yes, you can prepare the biscuit dough in advance and store it covered in the refrigerator for up to 24 hours. When ready to bake, simply shape the biscuits and bake as directed.
Q: Can I freeze these biscuits? A: Yes, these biscuits freeze well. Once baked and cooled, place the biscuits in a single layer on a baking sheet and freeze until firm. Transfer the frozen biscuits to a resealable plastic bag or airtight container and store them in the freezer for up to 3 months. To reheat, simply bake from frozen at 350°F (175°C) for 10-12 minutes, or until heated through.
Q: Can I make a dairy-free version of these biscuits? A: Yes, you can use dairy-free butter and milk alternatives such as almond milk or coconut milk to make a dairy-free version of these biscuits. Ensure the butter is chilled and the milk alternative is unsweetened for best results.
Keto and Low-Carb Versions:
For those following a keto or low-carb diet, here are some modifications to make a keto-friendly version of these Sweet Potato Biscuits:
- Flour Substitute: Replace all-purpose flour with almond flour or coconut flour for a lower carb option.
- Sweetener: Omit the brown sugar or replace it with a keto-friendly sweetener such as erythritol or stevia.
- Dairy: Use dairy-free butter and unsweetened almond milk or coconut milk to keep the biscuits keto-friendly.
In conclusion, these Sweet Potato Biscuits are a delightful addition to any meal or occasion. With their warm, comforting flavor and tender texture, they are sure to become a favorite in your baking repertoire. Whether enjoyed for breakfast, brunch, or alongside your favorite savory dishes, these biscuits are guaranteed to impress. So, gather your ingredients and indulge in the irresistible goodness of these Southern-inspired treats!
Share your experience with this recipe and any creative variations you try. Happy baking!
