Sweet Potato Biscuits
Slightly sweet with a subtle touch of cinnamon, these sweet potato biscuits will be the star of your table.
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 4 Tablespoons butter frozen for at least 2 hours
- 1 cup cooked, mashed sweet potatoes (about 1 large sweet potato) processed in food processor or mashed with potato masher
- ½ cup milk
Instructions
- Combine flour, baking powder, cinnamon, salt and sugar in a bowl.
- Grate butter into dry ingredients, tossing as you go.
- Add sweet potatoes and milk, stirring just until dry ingredients are moistened.
- Turn dough onto lightly floured surface, kneading 4 or 5 times.
- Roll dough to ½ inch thickness; cut with 2-2.5 inch biscuit cutter.
- Place biscuits about 1 inch apart on the prepared baking sheet.
- Bake at 400 degrees for 14-15 minutes in traditional oven or at 350 in convection oven for 12-13 minutes, or until lightly browned.
- Brush with melted butter, if desired.
Notes
The yield will depend on the size of your biscuit cutter. I got 18 with a 2-inch cutter, but you'll only get 12 to 14 with a 2.5-inch cutter.
Prep time does not include cooking the sweet potato. If you're using canned or boiled sweet potatoes, the dough may be sticky. Add flour 1 tablespoon at a time until it's easy to handle.
To freeze unbaked biscuits, freeze them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2 to 3 minutes to the baking time.
You can swap buttermilk for the milk, cup for cup.
To make ahead, refrigerate cut, wrapped biscuits for up to 48 hours before baking.
Nutrition
Serving: 1biscuitCalories: 74kcalCarbohydrates: 16gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 146mgPotassium: 54mgFiber: 1gSugar: 4gVitamin A: 1065IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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