Sweet Potato Biscuits

Remember Bubba from Forrest Gump and all those ways to have shrimp? Well, I kinda feel that the sweet potato is gaining in popularity and there are now more ways to fix it.  Of course, there’s the sweet potato casserole with the marshmallows on top.  Then there’s sweet potato pie, sweet potato cheesecake, sweet potato cupcakes, sweet potato soup, sweet potato fries…you get the idea.  I came across this recipe for Sweet Potato Biscuits and had to try it out.  I’m so glad I did.  They are delicious and easy to make!

Sweet Potato Biscuits

Sweet Potato Biscuits
from Martha Stewart
makes 8 biscuits

1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup sweet potato purée, chilled
1/3 cup buttermilk

What To Do
Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until combined (do not overmix).

Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Bake the biscuits: Preheat oven to 425ºF, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

My Comments
To make the sweet potato purée, I just baked the potato in the microwave, let it cool down a bit, then scooped the potato out of its skin and gave it a whirl in the food processor until it was smooth.  Next time, I might peel it first and then microwave it.

I used one sweet potato, but how many you need will depend on the size of your sweet potato.

Instead of buttermilk, I used milk…so if you don’t have buttermilk and don’t want to make some by putting a tablespoon of lemon juice in a 1-cup liquid measuring cup and then filling it with milk to the 1-cup mark and letting it sit for 5 – 10 minutes, then I think plain milk works wonderfully.

If you don’t have biscuit cutters, you could use a drinking glass to cut out the dough.

Somehow, I got 12 biscuits, not 8.

I think these biscuits would look really great on your Thanksgiving table especially if you’re wanting to try something different with sweet potatoes.  I’m a novice biscuit maker and I think if I can make these, then you can too! They are delicious and soft and I think the sweet potato keeps them from getting dry.  You can make them ahead of time too.  They’re just great biscuits.  And everyone needs a great biscuit to sop up some gravy, right?


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