Sweet Potato Biscuits
These slightly sweet, fluffy, and delicious sweet potato biscuits are perfect for fall.
Photo: Joanie Zisk
Growing up in New Orleans, I learned early on that meals are celebrated events. Life in Louisiana revolves around great food, family, lots of laughter and love. About 15 years ago, I relocated with my own family to Texas, and while I love calling myself a Texan, I still miss the sights, the sounds, the mood, and most importantly, the food that can be found in the Crescent City. At home, I try to incorporate the Southern flavors I remember most into my own baking to serve as reminders of back home. This simple recipe for sweet potato biscuits certainly does bring me back.
This biscuit recipe uses cooked sweet potatoes which add a natural sweetness and nutrition to the biscuits. The sweet potatoes are blended with flour, baking powder, salt, butter, and milk. You can either drop the dough by spoonfuls onto a prepared baking sheet or roll out the dough and cut out circles for a more uniform look. Either way, they taste great. These sweet potato biscuits are buttery, full of flavor, and will look so pretty and festive on your fall dinner table.
Photo: Joanie Zisk
Sweet Potato Biscuits
2 medium sweet potatoes
3/4 cup whole milk
1 3/4 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cold butter, cut into pieces
Place the sweet potatoes in a baking dish and prick with a fork. Bake in a 400 degree F oven for 45 minutes or until tender.
Remove to a wire rack to cool.
Peel and mash the sweet potatoes. Place 1 cup of the mashed sweet potatoes in a bowl. Add the milk to the sweet potatoes and mix well.
In a separate bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse sand.
Spoon the sweet potato mixture into the flour mixture and stir until a dough begins to form.
Place the dough on a lightly floured work surface. Sprinkle the dough and your hands with flour and pat the dough 3/4 inch thick. Cut out biscuits with a biscuit cutter or the rim of a small round drinking glass. Arrange the biscuits 2 inches apart on buttered baking sheet.
Bake at 400 degrees F for 20 minutes or until light brown. Remove biscuits to a wire rack to cool.
