Buttermilk Sweet Potato Biscuits

Fresh baked biscuits are the perfect addition to so many meals. They’re a must for a weekend breakfast with some eggs and grits.  They make amazing dunkers, perfect for sopping up tasty food juices. They're just the best! I've had my fair share of delicious biscuits in my day, but the sweet potato biscuit has quickly become one of my favorites.

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These sweet potato biscuits are rich, slightly dense and fluffy all at the same time. They’re loaded with buttermilk and mashed sweet potato, which somehow makes eating biscuits feel healthier.  I used White Lily flour, which is a nice and fluffy, light baking flour.

I don't always bake from scratch, so I needed some inspiration for these guys. White Lily has a simple biscuit recipe on the back of this retro looking bag of flour. Then I took some notes from a recipe in Hearty Soups & Stews, a gift from my sister-in-law which is full of rib sticking recipes! This book has a really simple recipe for sweet potato biscuits, so, those powers combined with the desire to whip up some scratch made sweet potato biscuits, we made it happen. 

To save time, I pierced each side of a large sweet potato, wrapped it in a damp paper towel, then microwaved it for 4 minutes. You may need to adjust the time, more or less by a minute, depending on the size of your tater. Preheat the oven to 450°F. 

In a larger mixing bowl, combine 2 cups of flour, 1 tablespoon of baking soda and a teaspoon of salt. Using a cheese grater, shred in one stick of unsalted butter and incorporate it into the flour mixture. After the sweet potato has cooled down, peel and mash it into a bowl. Pour the buttermilk into the potato mash in stages, whisking with a fork until they're both fully combined. Stir into the flour mixture until a loose batter forms. 

Roll out the dough on a smooth surface, to about 3/4” to 1” thick, adding sprinkles of flour to keep it from sticking to your surface. Use a biscuit cutter, or glass (around 2½" wide). You should get around 10 biscuits.   

On a parchment lined baking sheet, brush the tops with butter or egg wash and bake for about 15 minutes. Wait for them to cool just long enough to not burn your fingers! I love to finish these off with just a little butter out of the oven, but you could add a drizzle of honey, your favorite jelly, maybe even some fried chicken…

Yield: 10-12 biscuitsAuthor: The Craft ChewPrint Recipe

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Buttermilk Sweet Potato Biscuits

prep time: 20 minscook time: 15 minstotal time: 35 mins

ingredients:

• 2 cups All Purpose flour (plus extra for kneading)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup (1 stick) cold, unsalted butter 
• 1 large sweet potato
• 3/4 cup buttermilk

instructions:

1. Pierce all sides of sweet potato with a fork. Wrap in a damp paper towel and microwave for 4 minutes (more or less, depending on size).
2. Preheat oven to 450°F. 
3. In a large mixing bowl, combine flour, baking powder & salt. 
4. Using a cheese grater, shred butter into flour & toss until butter pieces are incorporated into dry ingredients. 
5. Once sweet potato has cooled, carefully peel and mash into a bowl. Pour buttermilk over mashed sweet potato, whisking with a fork until combined. Add mixture to dry ingredients, mixing until a loose batter forms.
6. Pour dough out onto a lightly floured surface and knead until roughly smooth, adding more flour as needed. 
7. Roll out to just under an inch thick and cut out as many biscuits as you can. 
8. On a parchment lined baking sheet, brush with butter and bake for about 15 minutes. 
9. Finish off with butter, honey or your favorite additions!

NOTES:

If you don't have a biscuit cutter, you can use a pint glass (or similar sized glass) instead.

If you like a crunchier biscuit top, change heat to broil for last couple minutes, keeping an eye on them so they don't burn.

Thanks for Chewsing!