I know this is a terribly timed post as it is still 90 degrees out, but I woke up wishing it was fall.
Maybe I was too warm this morning. Maybe it’s the fact that school starts in a few days. Who knows? What I do know, however, is that, when I was scouring my mother’s kitchen for something “fall-like” for breakfast, I happened across some sweet potatoes.
And then this happened.
Sweet Potato Biscuits
Recipe from Budget Bytes
- 1 medium or 2 small sweet potatoes, washed and dried
- ¾ cup milk (I used skim)
- 2 to 2½ cups AP flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 stick butter, frozen
- Preheat your oven to 400 degrees Fahrenheit.
- First, steam your sweet potatoes. You have two options for doing this:
One: prick them all over with a fork, wrap in a paper towel, and microwave on high for 5 minutes. Flip ’em over and microwave for another 3-5 minutes if they are not soft. Allow to cool at room temperature until they are cool enough to handle, then remove the skins. Mash and set aside.
Conversely, you can use a steamer on the range. Just peel the sweet potatoes first, chop them into large chunks and steam for 5 to 7 minutes. Remove when tender, mash, set aside.
- While the sweet potatoes cook, stir together your dry ingredients (flour, baking soda, baking powder, sugar, salt). I used 2 cups of flour. You can add more later if the dough looks too wet.
- Grate the stick of butter into your dry ingredients and stir until all the butter is coated in the flour mixture.
- Once the mashed sweet potatoes are at room temperature, whisk them together with the milk.
- Add the sweet potato mixture to the dry ingredients and stir until all the flour has been absorbed.
- Turn onto a floured surface and work in just enough flour so that the dough doesn’t stick to your hands. I used about ¼ cup more flour for this.
- Pat the dough into a rectangle about ½-inch thick. You can make the biscuits thicker if you’d like. Just pat the dough until it is half the height of your desired biscuits.
- Use a large-mouthed glass to cut out your biscuits, place on a parchment-lined baking sheet and bake for 15 minutes or until the bottoms are golden.
- Serve warm with a pat of butter. Or, if you want something sweet/are using this for a brunch or as a side at dinner, serve with a pat of maple pecan butter.