Sweet Potato Biscuits
One of my favorite things to do is repurpose holiday leftovers. The hubby and I both have a hard time eating the same leftovers day in and day out, so turning something like baked sweet potatoes into these biscuits is the perfect solution! They’re flavorful, tender and flakey- everything you want in a buttermilk biscuit!
This was the first time I had ever made these sweet potato biscuits, and let me tell you, they did not disappoint! I scooped out the center of a large cooked sweet potato, pureed it and then went to work making the rest of the dough. It was so easy and almost effortless!
To start, in a small mixing bowl whisk together the puree along with a good amount of buttermilk. It’s important to use real buttermilk in this recipe for both flavor and texture. These biscuits won’t be the same without it! Then in a large mixing bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut the cold butter until you see pea-size clumps. Add the sweet potato mixture and combine everything together until a soft dough forms.
Using a mesh sieve or your hands, dust your counter with flour and kneaded the dough for about 2 minutes. If you overwork it you’ll have tough biscuits or your butter will get too warm, you may only need to do this for 1 minute or so. Then roll or pat the dough until it’s 1/2″ thick. Using a 2 1/2″-3″ round cutter, cut the dough into biscuits. You should get about 12, however, you might have to re-roll the dough to get all of them.
Place the biscuits onto a parchment or baking mat lined sheet, brush tops with additional buttermilk and bake until light golden brown, about 12 to 15 minutes. Remove and allow to cool on the sheet for 5-7 minutes before eating.
We cut our biscuits in half and stuffed them with ham and swiss cheese, they were amazing!!! You could definitely serve them dinner or even make breakfast sandwiches out of them! They’re so incredibly yummy and are a great way to use up leftovers!
- ¾ c. pureed sweet potato (1 large sweet potato)
- ½ c. buttermilk + additional for brushing
- 1½ c. all-purpose flour
- 2 tbsp. granulated sugar
- 1 tbsp. baking powder
- ¼ tsp. baking soda
- 1 tsp. salt
- 6 tbsp. unsalted butter, cold and cut into cubes
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat, set aside.
- In a small mixing bowl, whisk together the sweet potato and the buttermilk, set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in the butter until pea-size clumps form. Add the sweet potato mixture, fold gently with a spatula to combine. You may need to add a little more buttermilk depending on how dry your mixture is.
- Dust your work surface with flour, then turn the dough onto the the surface and knead with the palms of your hands for about 2 minutes. Roll or pat the dough until it's ½" thick. Using a 2½"-3" round cutter, cut the dough into biscuits. You can re-roll the scraps and to cut additional biscuits.
- Place the biscuits onto the prepared baking sheet, brush tops with additional buttermilk and bake until light golden brown, about 12 to 15 minutes. Remove and allow to cool on the sheet for 5-7 minutes before eating.
Recipe source: adapted from Food Network