When you want a southern treat with a twist, try a sweet potato biscuit. Light, fluffy and slightly sweet, these nuggets of baked goodness are moist on the inside and perfect with country ham or jazzed up with brie and honey.
The thing about sweet potato biscuits is the mashed sweet potato, and there are two schools of thought as to incorporating it into your dough. Most folks like to blend the cooked sweet potato completely before adding to your biscuit ingredients. This method will yield a biscuit that’s entirely orange. There’s absolutely nothing wrong with that! I like to keep my sweet potatoes in small chunks, just because I like the look of a spotted biscuit. It’s up to you.
One more note: I do not add any additional sugar to my recipe but feel free to add a few tablespoons of brown or white sugar or honey, if you’re looking for a sweeter biscuit. I like to leave that up to the eater! Without additional sugar, you can use these biscuits in more savory applications and it leaves room to slather them in a sugary buttery, jam or jelly without becoming too sweet.
Ingredients
3/4 cup cooked sweet potato, cut into small cubes (about 1 large sweet potato)
1/3 cup butter milk, maybe a little less
1 1/2 cups all-purpose flour, plus more to roll out your dough
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
Directions
Preheat your oven to 400 degrees.
In a large bowl, cut the dry ingredients with the butter and the sweet potato, until the mixture resembles coarse meal. Add the milk a little at a time until all the flour is moist. The amount of milk can vary, based on how moist your sweet potato is.
Sprinkle some of the extra flour onto your work surface. Turn the dough out onto the surface and fold it over itself 2 to 3 times until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.
Cut the dough into biscuits. Place the biscuits onto a baking sheet or cast-iron skillet, next to one another. This will help them rise. Bake for 10 to 15 minutes, until the tops are light golden brown and the biscuits feel firm when you touch them. Brush the tops with a little butter, if you like.
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