Sweet Potato Biscuits Recipe
By
Kate Ramos
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Sweet potatoes add a little natural sugar to biscuit dough. These are great right out of the oven, split in two, and stuffed with Virginia ham for a scrumptious sandwich; they also double as a delicious topping on our Beef and Green Tomato Casserole.
Game plan: To make tender, fluffy biscuits, less handling, not more, is the golden rule. Use the same minimal touch you would reserve for pie pastry, kneading the dough just long enough for the ingredients to combine (about 30 seconds), then pat or roll it out as lightly as you can before cutting.
These biscuits are large—suitable to feed one person each on top of our beef casserole—but feel free to cut them any size you like if you are making them as a side dish.
INGREDIENTS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine salt
- 1/4 teaspoon baking soda
- 3/4 cup whole milk
- 1 cup baked, mashed sweet potato (about 1 medium potato)
- 8 tablespoons unsalted butter (1 stick), frozen
- Heavy cream, for brushing the tops
INSTRUCTIONS
- Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
- Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
- Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
- Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
- Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.
meant to ask: recipe didn't mention if the sheet should be greased or ungreased, parchment paper or not... I used ungreased sheet and had a little sticking... anyone?
yes, dough is sticky went with the buttermilk and I think that gave it enough extra acid... TIP for those who don't know: if you let the biscuits touch on the cookie sheet instead of sitting apart, they well kind of work together and help get a better rise. if there's nothing to hang on to, they may not lift as much... mind rose fine and were extremely moist while fully cooked... added a few extras, like ground black pepper, a little cinnamon and a touch of chipotle powder.. will make them often
this is for LINCAT, yes you can lincat. any time a recipe calls for buttermilk just add a tbls of vinegar (i suggest cider vinegar) to a cup of milk and it will work fine in any baking application.
What about adding a little vinegar to the milk instead of using buttermilk? Would that work? I was thinking of veganizing this recipe and using soymilk. Usually in vegan recipes you add vinegar to replicate buttermilk. Lincat
be warned, they don't rise a lot. A little buttermilk instead of whoile milk would add more acidity and make them rise more.
This is a great recipe and really easy to make. I may cut the sugar down a bit though since the potatoes are already sweet and made the biscuits seem to be a more sweet rather than savory. I'd also probably just do a basic pie crust method since while grating does work and is an easy technique for beginners, it takes forever to grate frozen butter. Thanks for the great recipe.
MMmmmm. Must make!