Sweet potatoes are one of the most used ingredients around Thanksgiving time. They are versatile and can be used to make a number of things. So, instead of serving regular biscuits for this holiday, how about sticking to the theme and making some incredibly delicious sweet potato biscuits? Let’s take a look at how these biscuits can be made.
Here, I understand that baking may sound really intimidating. This is especially true if you aren’t someone who is used to spending time in the kitchen. But biscuits are actually one of the easiest things to bake as they comparatively require less technique and also less sweat!
Moreover, biscuits are usually readily available outside, but imagine how nice it would be to bake your own biscuits on a special occasion like Thanksgiving! These biscuits also complement the flavors of a Thanksgiving spread really well, so that is definitely a plus.
What makes these biscuits stand out from the rest is the fact that we will be using sweet potatoes instead of buttermilk for leavening. Potatoes are genuinely a boon to the baking world, as they always tend to give really soft and fluffy baked goods.
Moreover, they also add some flavor to the baked goods, which makes them taste even more divine! So, in this article, you will find a complete step-by-step guide on how to make these biscuits, from the equipment needed to make them to also nutritional information. So, let’s explore this recipe right away, and I hope you have a great time making these biscuits!
What’s In The Post
What Equipment Will You Need To Make Sweet Potato Biscuits?
- Measuring Cups – As we will be baking, the measurements of the ingredients do need to be really precise. So, a set of measuring cups will be needed for this recipe to get those exact measurements.
- Measuring Spoons – To measure some of the ingredients that will be needed in smaller quantities, you will need a set of measuring spoons, again, to get the precise measurement.
- Dough Scraper – To get all the ingredients together while you knead the dough, you will need a dough scraper.
- Knife – You will have to cut the butter into small pieces, for which you will need a large knife.
- Rolling Pin – Ideally, for this recipe, it would be easier to flatten the dough with your hands rather than rolling it out with a rolling pin. However, if that is something you aren’t too comfortable with, then a rolling pin will be a handy tool.
- Cast Iron Skillet – Considering how evenly a cast iron skillet heats up in an oven, you will need one of these to bake your biscuits in. A skillet that is approximately 10 inches in diameter will work perfectly well.
- Round Cutter – To cut out the biscuits from the dough, you will need a round cutter that is approximately ¾ inches to 1 inch in diameter.
- Pastry Brush – You will need a pastry brush to brush the top of the biscuits with melted butter before baking them.
- Bowl – You will need two bowls for this recipe, a large one and a medium-sized bowl. The large one will be used to form the dough, whereas the medium one will be handy for mixing the sweet potato puree with milk.
- Fork – In case you are using freshly baked or boiled sweet potatoes instead of canned puree, a fork will be needed to mash the insides of the potato and combine it with milk.
- Spatula – Lastly, you will need a silicone or rubber spatula to combine all the ingredients together while forming the dough.
How Much Time Will You Need To Make Sweet Potato Biscuits?
|Preparation Time||Baking Time||Total Time|
|20 Minutes||30 Minutes||50 Minutes|
What Ingredients Will You Need To Make Sweet Potato Biscuits?
- All-Purpose Flour – For biscuits, all-purpose flour works best. Try not to use bread flour as it has a much higher gluten content and will not give your biscuits a light texture. You will need two cups of flour to get a yield of around 14-15 biscuits.
- Sweet Potato Puree – With the sweet potato puree, there is actually a lot of room for improvisation. You can use canned sweet potato puree if you would like, or even boil a sweet potato and use freshly mashed insides. In either case, a single cup of sweet potato puree will be needed for this recipe.
- Milk – As we won’t be using any buttermilk in this recipe, the combination of milk and sweet potato will act as the perfect acidic agent. You can use any sort of milk that you prefer, with any amount of fat content, around ⅓ cups plus a tablespoon or three ounces.
- Butter – You will need cold, unsalted butter for this recipe, cut into ½ inch cubes, to make their incorporation into the dough easy. Using salted butter may make the biscuits a bit too salty, so unsalted butter is recommended.
- Baking Powder – Baking powder will help with leavening the dough to a decent amount, so you will need one tablespoon of the same.
- Baking Soda – Baking soda will react with the sweet potato puree mix and, in turn, make your biscuits extremely fluffy and soft. You will need ½ teaspoon of the same.
- Salt – Lastly, for some flavor, you will need the extremely important seasoning, which is salt. ½ teaspoon of the same will work for this recipe.
- Melted Butter – You will need around two tablespoons of melted butter just to brush the tops of the biscuits lightly. Here, either salted or unsalted butter will work.
Steps To Make Sweet Potato Biscuits
1. Preheat The Oven And Get The Dough Ingredients Ready
The first step before you start baking is always to preheat the oven so that it reaches the desired temperature by the time you are done with the dough. Preheat your oven to 400 degrees Fahrenheit for around 15-20 minutes.
Meanwhile, while the oven is heating up, you can start working on your dough. For that, first, combine the sweet potato puree and milk in a medium-sized bowl really well and keep it aside. Next, in a large bowl, sift together the flour, baking powder, baking soda, and salt.
Add the cubes of butter to the flour mixture and gently start crumbling the butter with the flour mixture by rubbing it in your hands. If you have made a pie crust before, it’s basically following the same method.
As you keep crumbling the butter into the flour mix, it will form sand like texture. Alternatively, you can also do the same in a food processor for a couple of minutes, but do make sure not to overdo the same. Now, let us move on to the next step.
2. Forming The Dough
Once the butter is all mixed into the flour and forms a crumbly, sand-like texture, you can add the sweet potato and milk mix to it. Once you add it to the flour, gently fold it all in with the help of a silicone spatula.
The dough will seem really crumbly and dry at first, but keep mixing it gently until it all comes together into a rough ball. Next, you need to take the dough out on a clean surface that is lightly floured. Pat the dough to about ½ inch thickness and then fold it in half.
Once the dough is folded in half, repeat the same process of flattening the dough out and folding it in half two more times. Make sure you don’t knead the dough too much as that will form excess gluten, and give the biscuits a bready texture rather than a crumbly one.
Use flour only so that the dough doesn’t stick to your hands or the surface. Using excess flour will dry out the dough. Voila, your dough is ready!
3. Cut Out The Biscuits
Once your dough is ready, it is time to flatten it out and cut out the biscuits. For that, I would suggest patting the dough out with your hands until it reaches a ¾ inch of thickness overall. If patting with your hands is something you don’t prefer, you can also roll it out with the help of a rolling pin.
But again, make sure you don’t apply too much pressure on the dough and roll it out as gently as possible while using a minimum amount of flour for dusting. Once the dough reaches the desired thickness, you can start cutting out the biscuits with the help of the round cutter.
Once you cut out the biscuits, there will be some excess dough left over, so gather all of that dough together and gently pat it out to the same thickness and cut out biscuits from the same. The last bit of dough can be formed directly into a biscuit. Place the biscuits into the cast iron skillet. Now, it’s time to bake these beauties!
4. Bake And Serve
Once the biscuits are all placed in the cast iron skillet, brush the tops of the biscuits with some melted butter. Place the skillet into the preheated oven and bake them for around 25-30 minutes or until they form a golden brown exterior.
Once they are done baking, take them out of the oven and let them cool down for 5 minutes. If you try taking them out while they are still piping hot, that will eventually break them apart. So, it is better to let them rest just for a few minutes. Just like that, your sweet potato biscuits are ready! Serve them hot with your favorite condiments, or store them in a container for later use!
How Can The Sweet Potato Biscuits Be Served?
- With Condiments – The beauty of these biscuits is that they can be enjoyed just as they are, with an array of condiments that complement their flavor. Some condiments that I personally love with my sweet potato biscuits are hot honey, jams, and apple butter.
- On A Breakfast Platter – Sweet potato biscuits make a great replacement for regular bread on breakfast platters. Serve them along with some eggs, bacon, and a hefty amount of gravy to enjoy an indulgent breakfast.
- With Fried Chicken – Fried chicken and biscuits make a great combination; we all know that! But, instead of serving regular biscuits with your fried chicken, you can instead go for sweet potato biscuits for an even more elevated flavor.
- As A Snack Sandwich – These biscuits basically work well with most types of meats and cheese, so you can easily make snack sandwiches out of them. I would recommend slicing the biscuits in half and adding ham and cheese, along with a tiny amount of yellow or Dijon mustard.
- For Thanksgiving Dinner – Lastly, as it is sweet potatoes that are the main ingredient in this recipe, how could they not be a part of a wonderful Thanksgiving meal? These biscuits complement the flavors of roasted turkey, gravy, and cranberry sauce really well, and once you try this combination, you possibly will never go back to serving simple bread rolls for your Thanksgiving dinner ever again!
|Total Fat||8 grams|
|Saturated Fat||5 grams|
|Vitamin C||1 milligram|
What Will The Sweet Potato Biscuits Look And Taste Like?
Baking can be a tedious task, for sure. Moreover, baking is one of those things where there is always room for a lot of errors. So, first-time bakers, especially, will surely be concerned about how the biscuits are supposed to turn out and what they are supposed to taste like. Let’s see the same!
While we talk about how the biscuits are supposed to look, they will look like regular buttermilk biscuits, just with a much darker hue, because of the sweet potato. They will have a crumb on top and will rise to the perfect extent, making them soft and crumbly in terms of texture.
Talking about the flavor of these biscuits, they will have a slightly sweet flavor coming from the sweet potato, but the sweetness is not at all overpowering. Combined with the butter, the flavor is also extremely buttery and basically just decadent. Pair these biscuits with any of the options mentioned above to enjoy an even better flavor!
Sweet Potato Biscuits Recipe
Preheat oven at 400 degrees Fahrenheit for 15-20 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt.
Chop the butter into half inch cubes and add them to the dry ingredients.
Start crumbling the butter lightly with the tips of your fingers into the dry ingredients. Rub the butter till the flour forms a sand like texture.
In a medium bowl, mix together the sweet potato puree and the milk.
Add the sweet potato and milk mix to the butter and flour mixture and bring it all together with a silicone spatula. The dough will be crumbly, but that is okay.
Once the dough is mixed together, transfer it to a lightly dusted, clean surface.
Flatten the dough out with your hands till it reaches a thickness of 1/2 inch. Then, fold the dough into half and repeat the same process two more times. This way, your dough is ready.
Next, pat the dough out again with your hands on a clean surface, till it reaches a thickness of 3/4 inches.
Once the dough reaches the desired thickness, start cutting out the biscuits with the round cutter.
You can gather all the excess dough, flatten it out and cut more biscuits. Arrange all the biscuits in the cast iron skillet.
Place the skillet in the preheated oven and bake for 25-30 minutes, until the tops are golden brown.
Remove the skillet from the oven, brush the tops of the biscuits with melted butter and let them cool for 5 minutes.
Once the biscuits have cooled down, serve them immediately with your favorite condiments or store in an airtight container until later use.
Frequently Asked Questions (FAQs)
Is it necessary to use canned sweet potato puree for this recipe?
No, you can use freshly boiled sweet potatoes as well for this recipe.
What is the purpose of adding both baking soda and baking powder to this recipe?
The purpose of adding baking powder to the recipe is to help leaven the biscuits, whereas the baking soda will react with the acidic base and make the biscuits light and fluffy.
Why should you not over-knead the dough?
The sweet potato biscuit dough should not be kneaded too much as that will end up forming a lot of gluten in the dough. This will eventually give the biscuits a bready texture rather than the crumbly one that you would expect out of a biscuit.
Why do you have to flatten the dough out with your hands rather than with a rolling pin?
You can actually use a rolling pin to flatten the dough, too, if you would like; however, you have to make sure to be as gentle as possible. I would still recommend flattening it out with your hands, as that will surely give you better control over the dough.
Why is cold butter added to these biscuits?
The reason we use cold butter for this recipe, or just any biscuit recipe in general, is that the cold butter won’t incorporate into the dough completely and will eventually create steam pockets while baking, which gives the biscuits their classic crumbly texture.
Can self-raising flour be used in place of all-purpose flour for this recipe?
Yes, you can use self-raising flour in place of all-purpose flour for this recipe; however, make sure to skip adding the baking powder if doing so.
Is it necessary to use a skillet to bake the biscuits?
Yes, I would strongly recommend using a skillet for baking these biscuits rather than a regular oven tray, as it will help them keep their shape intact better.
How long can sweet potato biscuits be stored once baked?
Once baked, you can store the sweet potato biscuits in an airtight container at room temperature for a maximum of 2-3 days, depending on the sort of atmosphere you live in.
Crumbly and with just the perfect amount of sweetness, these sweet potato biscuits are the best treatment for a Thanksgiving spread. Moreover, they can also be served with a number of other options and, in general, make a great, Southern-style replacement for regular bread rolls. They are also easy to form and bake if you follow the recipe carefully and precisely.