We often have extra sweet potatoes in our fridge, especially in the fall and winter seasons. After baking sweet potato pies or bread, we have leftover mashed potatoes to use up. If you know us well, you’re aware we don’t waste food!
Among other ways for incorporating leftover potatoes, Sweet Potato Biscuits are an especially delicious option!
We tested out a couple of Sweet Potato Biscuit recipes that let us down. One version from the White Lily baking company produced an incredibly sticky dough that made great biscuits but stressed us out in the process. Another recipe used a food processor to blend the dough. That process often leaves dough tough, and it’s not really fit for making biscuits. (We’ve learned that hand-blended dough and pastry turn out the most tender and flaky!)
So, as we often do, we experimented with our own mix of ingredients and came up with what we consider our own recipe. The result is a batch of soft and tender biscuits packed with sweet potato goodness.
If you’re looking to use up a cup of leftover potatoes or just want to try a new biscuit recipe, check this one out. We expect you’ll be quite pleased like us!
Sweet Potato Biscuits
What You Need
1 1/2 cups all-purpose flour, plus about a quarter cup more for rolling and cutting
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup mashed boiled sweet potatoes, fully chilled, about a medium potato worth
1/3 cup milk
6 tablespoons very cold butter
What You Do
1. Preheat oven to 425 degrees and cover a baking sheet with parchment paper.
2. Mix flour, baking powder, salt and sugar in a bowl.
3. Cut the butter into pats about a tablespoon each.
4. Use your hands to squeeze the butter into the flour mixture.
5. Incorporate sweet potatoes and milk into the flour and butter mixture. Add a little flour if the dough is too sticky to work without it sticking to your hands.
6. Turn dough onto a lightly floured surface. Roll a few times and fold the dough over on itself. This will help create flaky layers in your biscuits.
7. Roll out dough to about a half inch thick.
8. Rub a biscuit cutter or medium-sized coffee mug rim into a little flour and cut biscuits, twisting cutter so it releases from dough. You should get about 8 or 9 biscuits.
9. Arrange closely together on your baking sheet. Biscuits tend to rise a little better when wedged together. (For this reason, you can also use a cake or other pan with sides to bake your biscuits.
10. Bake for 12-15 minutes, less time for softer biscuits and more done for drier, more browned biscuits.
You can brush a little melted butter over your biscuits when they come out of the oven.
These biscuits pair well with breakfast or dinner, depending on your tastes!
#FoodieScore Pro Tip: Boiling your sweet potatoes can make them less stringy and more smooth, especially when chilled, than baking the potatoes.
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