Sweet Potato Biscuits
Sweet, savory, warm sweet potato biscuits
Equipment
- 1 Cast Iron Skillet
- 1 pastry cutter
- 2 Glass Mixing Bowls
- 1 Flour Sifter
- 1 Rolling Pin
Ingredients
- 3 cups All purpose flour You can use self rising flour instead of all purpose.
- 2 tbsp Baking powder Omit the baking powder if you're using self rising flour
- 4 tbsp Light brown sugar
- 1/2 tsp Cinnamon
- 1 tsp Salt
- 1/2 cup Butter-cold and cubed
- 2 medium Sweet potatoes- baked
- 3/4-1 cup Buttermilk
- 1 tbsp Melted butter
Instructions
- Preheat oven to 425° F. Grease a cast iron skillet, or 9" cake pan.
- Sift flour, baking powder, sugar, cinnamon, and salt together in a glass bowl.
- Stir the ingredients after sifting to ensure they're combined.
- Cut in the cold cubed butter with a pastry cutter or fork. The flour should have a cornmeal consistency.
- Mash the baked sweet potato with a fork. Wisk 3/4 cup of milk with mashed sweet potato.
- Combine sweet potato mixture with flour. Stir until the dough just comes together. Don't overwork the dough. It will be a sticky consistency.
- Place dough onto a floured surface, and lightly form a mound. Roll dough out to 3/4" thick.
- Cut biscuits with the rim of a glass, or a biscuits cutter. Do not twist the cutter while stamping the biscuits.
- Place the biscuits in the greased skillet, and arrange them so they are barely touching.
- Brush the tops with melted butter. Bake in the oven for 20-25 minutes or until the tops of the biscuits are lightly browned.
- Serve warm with honey butter.
Notes
Use Cold Ingredients: Keep butter and any liquids as cold as possible for extra flakiness. Cold butter releases steam during baking, creating light, flaky layers.
Don’t Overmix the Dough: Overmixing can cause tough biscuits. Gently combine ingredients until just mixed, and stop as soon as the dough comes together.
Cut Butter into Small Pieces: Cut the butter into cubes and work it into the flour until you see small pea-sized crumbs. This helps distribute it evenly without melting, creating a tender, flaky texture.
Use a Gentle Touch: After mixing, handle the dough as little as possible. Too much handling can warm the butter and develop gluten, making the biscuits denser.
Fold the Dough for Layers: For extra flaky biscuits, try folding the dough over itself a few times before cutting. This creates layers that will rise and separate in the oven.
Press, Don’t Twist the Cutter: When cutting out biscuits, press straight down and pull up, rather than twisting. Twisting can seal the edges, preventing the biscuit from rising.
Chill Before Baking: Once cut, chilling the biscuits for a few minutes in the fridge can keep them cold and ensure they hold their shape and rise well.
Bake at High Heat: Biscuits generally bake best at a higher temperature (400–450°F). This allows the butter to steam quickly, creating that fluffy texture.