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…
Thanks for Chewsing!
Hi, hungry friends! We’re Ashley & Sean, Louisiana natives with a big love of food! We’re a husband and wife dynamic duo who film & photograph people, places & food for a living. The Craft Chew is our food baby, inspired by our love of craft brews, tasty chews and a little nod to our furry pup, Chewy. Thanks for stopping by!