1 and ½cupsall purpose flourspooned into measuring cup and leveled with back end of knife
1tablespoonbaking powder
½teaspoontable salt
6tablespoonsunsalted buttersliced
⅓cupmilk
Instructions
Sweet Potato Biscuits
Preheat oven to 400 degrees Fahrenheit. Use a knife to poke one large sweet potato with a few holes. Place on a pan and roast in the oven at 400 degrees for 45 minutes to an hour, until completely soft and tender.
Remove the skin and place the sweet potato in a small bowl. Use a fork to mash until mostly smooth. Measure out ¾ cup sweet potato. You can also mix the sweet potato with ⅓ cup milk and puree in a blender until smooth for a completely smooth mixture.
Adjust the oven temp to 425 degrees F and line a baking sheet with parchment paper. Set aside.
To a medium mixing bowl, add the all-purpose flour, baking powder and salt. Stir to combine. Add the sliced butter.
Using your hands, a pastry cutter, or a fork, cut the butter up into pea-sized pieces.
Pour in the milk and sweet potato puree. Mix with a large wooden spoon (or similar utensil) until just combined. The dough will be shaggy and pulling away from the sides of the mixing bowl.
Turn the dough out on a lightly floured surface, like a baking mat. Gently press the dough down to about ½ inch thickness. Fold the dough over onto itself 4-5 times, lightly patting down each time. Add flour 1 tablespoon at a time as needed.
Cut out biscuit shapes using a biscuit cutter. Place them on a parchment paper-lined baking sheet with their edges touching. Gently refold dough as needed to make more biscuits. The more the dough is handled, the denser the biscuits will be.
Bake at 425 degrees F for 12-15 minutes, until golden and fluffy. Serve immediately.
Video
Notes
Sweet potato: One large sweet potato yields ~1 cup of sweet potato. Sweet potatoes can be roasted 2-3 days in advance.
Temperature: I recommend chilling the mixing bowl and sliced butter in the freezer for 10 minutes before using. This keeps the butter from melting too quickly. It's best if you have time to cool the sweet potato as well, but it's okay if you can't.
Biscuit size: You can make 2-, 3-, or 4-inch biscuits depending on the size of your biscuit cutter. 4-inch take ~15 minutes, whereas 2-inch may take only 10-12 minutes.
Dairy-free options: Substitute regular butter for any vegan butter alternative. Vegan butter, such as Earth Balance or Miyoko's Creamery, yields the same flaky biscuit texture. Any non-dairy milk works but I prefer unsweetened, unflavored soy milk.
Serving: These biscuits go so well with a dollop of butter and a sprinkle of brown sugar and cinnamon.
Leftovers: Though best enjoyed day of, biscuits can be stored for 2-3 days in a closed container at room temp. Reheat in the microwave for 15 seconds for best results.