Sweet Potato Biscuits Recipe

Sweet potatoes: Adds natural sweetness and moisture to the biscuits.

All-purpose flour: Provides the structure for the biscuits.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Sugar: Adds a touch of sweetness to balance the flavors.

Butter: Adds richness and flakiness to the biscuits.

Milk: Helps to bind the ingredients together and adds moisture.

When cutting in the butter for the sweet potato biscuits, make sure it is very cold. This helps create those desirable flaky layers. Use a pastry cutter or two knives to work the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to soften, you can place the bowl in the refrigerator for a few minutes to firm it up again before continuing.

• mashed sweet potatoes - Substitute with mashed butternut squash: Both have a similar texture and sweetness, making them interchangeable in most recipes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• sugar - Substitute with honey: Honey adds a natural sweetness and moisture, though you may need to reduce the milk slightly.

• butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that maintains the moisture content in the biscuits.

• To keep your sweet potato biscuits fresh, allow them to cool completely on a wire rack after baking. Once cooled, place them in an airtight container. They can be stored at room temperature for up to 2 days.

• For longer storage, wrap each biscuit individually in plastic wrap or aluminum foil. Place the wrapped biscuits in a resealable plastic bag or airtight container. Store in the refrigerator for up to a week.

• If you want to freeze your biscuits, first ensure they are completely cooled. Wrap each biscuit tightly in plastic wrap, then place them in a resealable freezer bag. Label the bag with the date and type of biscuits. They can be frozen for up to 3 months.

• To reheat refrigerated biscuits, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.

• For frozen biscuits, you can either thaw them overnight in the refrigerator or reheat directly from frozen. To reheat from frozen, preheat your oven to 350°F (175°C). Place the biscuits on a baking sheet and cover with aluminum foil. Bake for 15-20 minutes or until heated through.

• For a quick microwave option, wrap a biscuit in a damp paper towel and microwave on medium power for 20-30 seconds if refrigerated, or 40-60 seconds if frozen. Be cautious as microwaving can sometimes make the biscuits a bit chewy.

• If you prefer a crispier texture, you can also reheat the biscuits in a toaster oven. Set the toaster oven to 350°F (175°C) and heat for 5-10 minutes, checking frequently to avoid over-browning.

• For added flavor, brush the tops of the reheated biscuits with melted butter or a light drizzle of honey before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sweet potato biscuits on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain their crisp exterior and fluffy interior.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals. This is a quick method but may make the biscuits a bit softer.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the sweet potato biscuits directly on the rack or on a baking sheet. Heat for about 5-10 minutes. This method is great for achieving a slightly crispy exterior.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the biscuits in the skillet and cover with a lid. Heat for about 2-3 minutes on each side. This method can give the biscuits a nice, slightly toasted flavor.

• Steaming Method: If you want to retain maximum moisture, place the biscuits in a steamer basket over boiling water. Cover and steam for about 5 minutes. This method keeps them soft and moist, perfect if you prefer a tender texture.

• Oven: Preheat to 425°F (220°C) to bake the biscuits until golden brown.

• Large mixing bowl: Combine the flour, baking powder, salt, and sugar.

• Pastry cutter: Cut in the cold, cubed butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, sugar, and milk accurately.

• Measuring spoons: Measure the baking powder and salt precisely.

• Fork: Stir the mashed sweet potatoes and milk into the dry ingredients.

• Floured surface: Turn the dough out onto this surface to knead gently.

• Rolling pin: Pat the dough to about ½ inch thickness.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this sheet for baking.

• Oven mitts: Use these to safely handle the hot baking sheet when removing it from the oven.

Prepare ingredients in advance: Measure out the flour, baking powder, salt, and sugar the night before to save time.

Use a food processor: Quickly cut in the cold butter by pulsing it with the dry ingredients in a food processor.

Microwave sweet potatoes: Cook the sweet potatoes in the microwave instead of boiling to save time on mashing.

Preheat the oven early: Turn on the oven while you are preparing the dough to ensure it’s ready to go.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick transfer of biscuits.