Sweet Potato Biscuits: A Delightfully Sweet and Savory Recipe

Sweet potato biscuits offer a delicious twist on the classic buttermilk biscuit, incorporating the natural sweetness and vibrant color of sweet potatoes. This recipe delivers fluffy, tender biscuits perfect for breakfast, brunch, or a comforting side dish. Get ready to impress your family and friends with these irresistible treats!

Ingredients You'll Need:

This recipe yields approximately 12 biscuits.

• For the Sweet Potato Puree:

  • 1 medium sweet potato (about 1 pound), peeled and cubed
  • 1 tablespoon butter
  • Pinch of salt

• For the Biscuits:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • 1 cup mashed sweet potato (from the puree)
  • 3/4 cup buttermilk

Instructions: Step-by-Step Guide to Sweet Potato Biscuit Perfection

Preparing the Sweet Potato Puree:

1. Boil or Steam: Boil or steam the cubed sweet potato until tender (about 15-20 minutes).
2. Mash: Drain the sweet potato and mash it thoroughly with a fork or potato masher. Stir in the butter and salt until well combined. Set aside to cool slightly.

Making the Biscuits:

1. Whisk Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cut in Butter: Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Work quickly to keep the butter cold.
3. Combine Wet Ingredients: In a separate bowl, combine the cooled sweet potato puree and buttermilk.
4. Add Wet to Dry: Gently add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix. A few lumps are okay. Overmixing will result in tough biscuits.
5. Knead Lightly: Turn the dough out onto a lightly floured surface and gently knead it 2-3 times. Avoid over-kneading.
6. Roll and Cut: Roll the dough out to about 1-inch thickness. Use a 2-inch biscuit cutter (or a knife) to cut out biscuits. Reroll the scraps and cut out more biscuits.
7. Bake: Place the biscuits onto an ungreased baking sheet. Bake in a preheated oven at 450°F (232°C) for 12-15 minutes, or until golden brown.

Tips for the Best Sweet Potato Biscuits:

• Cold Ingredients: Using cold butter and buttermilk is crucial for creating flaky biscuits.
• Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough biscuits.
• Handle Gently: Handle the dough gently to prevent it from becoming tough.
• Baking Time: Keep an eye on your biscuits while they bake, as ovens can vary.

Serving Suggestions:

These sweet potato biscuits are incredibly versatile. Enjoy them:

• Warm from the oven: Slather with butter and honey for a simple treat.
• With breakfast: Serve alongside eggs, bacon, or sausage.
• As a side dish: Pair them with savory dishes like soup, stew, or chili.
• With savory toppings: Try adding a sprinkle of cheese or herbs before baking.

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• High-quality images: Include visually appealing photos of the biscuits at various stages of the process.
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This comprehensive guide will help you bake delicious sweet potato biscuits and improve your blog's search engine ranking. Enjoy!