With autumn’s warmth of flavors swirling in the kitchen air like the leaves falling outside, you will find your comfort here. These are Incredible Sweet Potato Biscuits ! An opportunity arose to adapt an older recipe on the blog, so here it goes! Wait until you see what ingredient changed!
The Dry Ingredients:
White Lily Self-Rising flour is the best for biscuits. There was a time, not to long ago, when the only way I could buy it was through Amazon. Then, the day finally came when a local grocery store started to carry some of its products regularly! I was shocked! So shocked, that I took a picture of it and texted it to my husband with a “Woohoo” ! Flaky Buttermilk Biscuits are the best with this southern favorite. So are the quick Buttermilk Drop Biscuits.
The flour is spooned and leveled and sprinkled with the sugar and warm spices in a large bowl. Whisk together.
Butter:
Grate the COLD stick of butter in quarter sections. Gently toss the shreds with the flour mixture after each quarter section is grated. Place bowl in the freezer for about 10-15 minutes, while you mix the sweet potatoes.
Sweet Potato Mix:
What is that white blob??? Well, normally I use buttermilk but what I had was past its use by date. Even though it smelled fine, I didn’t want to risk it. So, I searched for replacements and settled on Greek (vanilla) yogurt which I definitely had available in the fridge. It was a 1-1 replacement. Simple enough.
Blending:
With a wooden spoon or rubber spatula, gently blend in the sweet potato mix with the flour mixture. Tilt bowl towards you and lift any flour on the bottom up and mix it in. You will be looking for a uniform consistency with no streaks of flour.
Version 1:
Time to Roll and Fold:
On a well floured board/surface, plop the mixture down and sprinkle with flour.
Quickly roll into the flour to yield a ball shape. Sprinkle the board again with flour and gently roll.
Fold in half and roll again.
Roll and fold in half the other way. Repeat the roll and fold process 5 times.
Ready to Cut!
The dough was rolled to a 9″ x 6″ rectangle which was about 3/4″ in height. (* Note a ruler can help shape the dough between rollings so your warm hands have less touch time with it. This protects the shreds of butter from melting during the process.)
Flour your biscuit cutter of choice between each cut. Press straight down and do not twist! I used a square 2″ cutter to avoid less waste while cutting.
I rolled and folded the scraps a couple of times and molded it with a ruler to yield about 3 more biscuits. What remained was rolled into a ball which you will see on the pan with the rest.
Bake it!
The white specks you see is the shreds of butter. I placed the pan it the fridge for a few minutes to resolidify any hold outs.
The Results:
Fresh out of the oven, these smell amazing! Keep on the pan for about 5 minutes, then use a spatula to move them to the cooling rack. You can see it speckled with spices!
Version 2: Drop Biscuits (in the works) Until then….
Time to eat!
This is the round biscuit formed at the end with the remaining scraps. See those specks of warm spices? They really do complement the sweet potato’s flavor!
I opened this warm square biscuit up to spread on some Cinnamon Creamed Honey. It was a recent farmers market purchase from Chesapeake Honey. Of course, it was delicious!
Incredible Sweet Potato Biscuits
Ingredients
Dry Ingredients:
- 2-1/4 c Self-Rising flour (White Lily brand)
- 1/2 t cinnamon
- 1/2 t nutmeg
- 2 T granulated sugar
Butter:
- 1/2 c COLD/FROZEN butter, grated (1 stick)
Sweet Potato Mix:
- 1-1/4 c mashed sweet potatoes (COLD)
- 1/2 c Greek Vanilla Yogurt
- 2 T dark brown sugar
Instructions
Dry ingredients:
- Whisk the dry ingredients together in a large bowl.
Butter:
- Using a box grater, grate about a quarter of the stick of COLD/FROZEN butter over dry ingredients and gently toss into dry ingredients. Repeat until no butter remains.
- Place bowl in the freezer for about 10-15 minutes.
Sweet Potato Mix:
- Make sure sweet potatoes are mashed well with no lumps.
- Blend in yogurt and dark brown sugar. Place in fridge to keep cold while flour mix is in freezer.
- Take flour mix out of freezer and make a well in the center. Add in the sweet potato mixture and begin to stir it into the flour gently with a wooden spoon or rubber spatula.Tilt bowl and scoop under to lift flour from the bottom to incorporate it. Continue until all is equally distributed and all dry streaks are absorbed. The mix should look uniform in consistency.
Rolled Biscuits: Version 1
- Place dough onto floured board and quickly roll it to coat with flour. ( You want warm hands to touch the dough as little as possible.) Sprinkle a bit more flour on your surface as well as your rolling pin.
- Roll out dough into a rectangle(about 9'x6" shape). Fold it in half, sprinkle with a bit of flour, if needed. Repeat this roll/fold process 4 more times.
- In the final roll, the rectangle should be about 3/4" thick and approximately 9"x 6" in size.
- Cut biscuits with a 2" floured biscuit cutter. Flour biscuit cutter between each cut. Press down to cut (do not twist), then lift straight up. Reflour cutter surfaces before cutting the next biscuit.
Drop Biscuits: Version 2
- Once dough is mixed in the bowl, use a large scoop and drop onto parchment paper. For smaller, appetizer-sized biscuits, use a cookie scoop. Continue with directions below. *This made about 18-20 biscuts.
Baking:
- Place cut/drop biscuits on a rimmed baking sheet lined with parchment paper. Place pan in fridge for a last minute chill for about 10-15 minutes while oven is preheating.
- Preheat oven to 425°F.
- Bake for about 18 minutes.
- Place pan on cooling rack for about 5 minutes before removing biscuits to cooling rack.
Eat :
- Enjoy warm fresh out of the oven. If you have to wait longer, let them cool completely then put them in a container and store at room temperature for a couple of days, if they last that long. Otherwise, place in the fridge for longer storage.
- Serve with honey, jam, ham.....whatever you like!
