Sweet Potato Biscuits

Today was the most beautiful December day. It was clear and crisp, and I finished the last of my school work for Fall quarter. The hustle and bustle is over, and I am officially on Christmas break. FINALLY. In the spirit of the encroaching winter months, I made sweet potato biscuits. I got the idea from Pinterest. I love sweet potatoes and yams, they are interchangeable in my opinion.  Yams are actually sweeter and have a more vibrant color, so I usually choose to use them over sweet potatoes.

The key to biscuits is to handle them as little as possible.  Treat the dough delicately and stir and knead it as little as you can. This will ensure fluffiness. This recipe was okay. The only criticism that I have is that they didn’t rise as much as I would have liked and the sweet potato was very subtle, but try them out and see what you think.

Makes about 8 biscuits/chow.com 


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 3/4 cup whole milk
  • 1 cup baked, mashed sweet potato (about 1 medium potato)
  • 8 tablespoons unsalted butter (1 stick), frozen
  • Heavy cream for brushing the tops

Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.

Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly.  Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)

Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 1.5 inches. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.

Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.


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