sweet potato biscuits

These Honey and Thyme Sweet Potato Buttermilk Biscuits are thick and fluffy with the perfect balance of sweet and savory flavors.

Honey and Thyme Sweet Potato Buttermilk Biscuits

sweet potato (about 1 large sweet potato)

buttermilk

whole wheat

sugar

baking powder

baking soda

salt

unsalted butter

honey*

thyme leaves**

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a cast iron skillet with butter.

In a small bowl, whisk together the sweet potato and 1/3 cup buttermilk. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining buttermilk a little at a time until all the flour is moistened. How much buttermilk you will need depends on the amount of moisture in your sweet potato.

Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and add honey and thyme leaves right into dough. Knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. It's fine if some of the honey or thyme leaks out, just push back into dough. Pat the dough out into a 3/4 inch thick round.

Using a biscuit cutter or the rim of a glass, cut the dough into biscuits.

Gently re roll the scraps and cut out more biscuits until all dough is used. You should get 8 thick biscuits. Place the biscuits into the prepared skillet and bake until light golden brown and firm to the touch, 14 to 17 minutes. Serve these fluffy biscuits warm or at room temperature with a drizzle of honey.

These Sweet Potato Biscuits are the perfect way to start the day!

Sweet Potato Biscuits

potato

all-purpose flour

honey or sugar

cinnamon

nutmeg

butter (softened)

Whisk together the flour, sugar or honey, baking powder, salt, cinnamon, and nutmeg in a large bowl.  Cut in the butter until the mixture resembles coarse crumbs.  Add the mashed sweet potatoes and buttermilk. Stir to combine all ingredients and turn out onto a floured surface.  

Cut out with a biscuit cutter. (I use a 14- ounce size tin can to cut out these biscuits). Spray a baking sheet with cooking spray and bake in preheated 450- degree oven for 12 to 15 minutes. Can brush the tops with melted butter. It makes 10 to 12 biscuits depending on how large you make them.

These old-fashioned Southern-style Sweet Potato Biscuits are flaky, fluffy and just like Grandma made them!

flour

(1 stick) salted butter,

½ cups cold mashed cooked sweet potatoes

buttermilk,

salted butter, melted

Lightly oil or grease a 10-inch cast iron skillet, or line with parchment paper. Set aside.

In a large bowl, whisk together self-rising flour and sugar.

Use a pastry blender or two forks to cut in the cold butter until the mixture is crumbly and some pea-size pieces of butter remain.

In a small bowl, whisk together mashed sweet potatoes and buttermilk. Stir the potato mixture into the flour mixture just until the dry ingredients are moistened. If the dough is too dry, add a little bit more buttermilk. If the dough is too sticky to work with, add a bit more flour.

Turn out the dough onto a lightly floured surface. Gently knead 4-6 times.

Press dough to 1-inch thickness.

Using a round biscuit cutter dipped in flour, cut out biscuits and arrange in the cast iron skillet. Roll out the scraps once, and cut additional biscuits if necessary. Do not continue rolling and cutting or you may end up with tough biscuits.

Place the skillet in the freezer for 10-15 minutes so that the dough can chill while you preheat the oven.

Preheat oven to 450°F.

Bake biscuits until golden brown and cooked through, about 15-20 minutes. Brush warm biscuits with melted butter and enjoy!

These pillowy, flaky and perfectly spiced Sweet Potato Biscuits are the most delicious recipe to make for fall breakfasts and brunches all season long!  

Fluffy Sweet Potato Biscuits

sweet potato (cooked, mashed and cooled)

butter

milk

shortening

Start by combining sweet potato, sugar, egg and melted butter. Beat with a fork until smooth then stir in milk. Set mixture aside.

Stir together self rising flour, baking powder, cinnamon and nutmeg in a large mixing bowl. Cut in shortening until it resembles coarse crumbs. Make a well in the center of dry mixture. Add spiced sweet-potato mixture and stir just until combined.

Turn out the biscuit mixture onto a well-floured surface. Knead gently for 10 to 12 strokes. Don&#x27;t overdo it.  Pat dough to about 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Place biscuits 1 inch apart on a large baking sheet.

Bake in a 400 degree F oven for 15 to 20 minutes or until the biscuits are lightly browned.

Sweet Potato Biscuits are tender, flavorful, and easy to make! Plus, they are great for using up leftover sweet potato from the holidays!

Sweet Potato Biscuits Ready

tbs baking powder

tbs sugar

unsalted butter (cold)

sweet potato*

Preheat

Preheat oven to 450°F. Place an oven rack in the center position of the oven.

In a medium mixing bowl combine flour, baking powder, salt, and sugar.

Cut your butter into small pieces then cut it into the flour mixture by using a pastry cutter, forks, or by pressing pieces of the butter between your thumb and pointer finger in the flour (like in my flaky pie crust). I like to grate the butter into small pieces- it makes cutting in much easier.

Mix in the mashed sweet potatoes until a soft dough forms.

Stir

Stir in milk 1 tbs at a time until the dough really comes together. The amount needed will depend on how wet the sweet potatoes were (ie from a casserole vs freshly cooked and mashed).

knead

Turn dough out on to a lightly floured surface and knead until in holds together.

Smooth dough out with a roller or just by patting, until it is ½ inch thick. Cut into circles with a drinking glass, or a biscuit cutter.

Bake

Place biscuits on a parchment lined baking sheet and bake for 12-17 minutes, or until golden brown. Check the biscuits at 12 minutes, carefully look at the bottom of one of the biscuits- if they are lightly browned they are done.  Be careful not to burn yourself while checking.

https://www.youtube.com/watch?v=Tu9svL4cNas

Sweet Potato Biscuits are tender, flavorful, and easy to make!

Recipe here: https://www.atablefullofjoy.com/sweet-potato-biscuits/

#biscuits #sweetpotato #leftovers

Easy Sweet Potato Biscuits

Light and sweet but Healthy Sweet Potato Biscuits made with protein powder, no sugar, and only a bit of butter. Sweet potato protein biscuits are super easy, low fat, low calorie and perfect for your next brunch.

Healthy Sweet Potato Biscuits - High Protein, Sugar Free

Mashed Sweet Potato (180 grams, See notes to prep)

Coconut Flour (28 grams)

Vanilla Protein Powder (Whey-casein, 22 grams)

tsp Baking Powder

Non-fat Plain Greek Yogurt (112 grams)

Tbsp Cold Butter (Grated, 28 grams)

In a bowl, whisk flour, unflavored protein powder, coconut flour, vanilla protein powder and baking powder.

Add mashed potatoes, yogurt and cold butter; Mix until combined to form a dough ball; Stop as soon as ball forms.DO NOT OVER-MIX or the protein powder will make the biscuits tough.

Transfer to lightly floured surface and knead lightly.Shape (gently) into circle about 1-1½” thick.

Cut with a biscuit cutter or glass or sharp knife to cut into 7 biscuits (shape excess dough to get total of 7).Place on parchment-lined baking sheet

Bake for 15 minutes until outsides are crusty and lightly browned, but still soft to touch. Toothpick inserted into center should come out clean.Let cool.

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The most viewed sweet potato biscuits recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine