Whatever you call them, yams or sweet potatoes, they are AWESOME! I love yams. I’d eat them with every meal if I could. This recipe is wicked good! I know the pictures are not the greatest, but you will just have to trust me on this, would I lie to you??? Never! I would, however, lie to my children, and tell them these are “cheddar” and that’s why they are orange. Never tell a kid there is veggies in anything! Seriously, though, this Sweet Potato Biscuits Recipe is awesome.
The Sweet Potato Biscuits have the nice chewy texture of fresh bread, the flavor is slightly sweet from the yams, they are perfect with sweet or savory toppings, and even better with a bowl of soup! I dont know about you, but around my house, summer is o.v.e.r! It is cold and rainy, so I am looking forward to pulling out all my fall recipes. This is one you should add to yours!
Sweet Potato Biscuits Recipe
Let’s make these yummy sweet potato biscuits what do you say?
- 3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
- 1/3 to 1/2 cup whole milk, as needed
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small bits
- Preheat oven to 425 degrees F. Grease a baking sheet (or line with parchment)
- In a bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
- Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round. ** This is a pretty wet sticky dough.
- Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
- Serve these fluffy biscuits warm or at room temperature. ENJOY!