Some Kinda Good Sweet Potato Biscuits
By Rebekah LingenfelserJUMP TO RECIPE
Prep time: 20 minutes
Cook time: 12 to 14 minutes
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- ⅓ to ½ cup whole milk, as needed
- 1½ cups all-purpose flour, plus more for dusting
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 7 tablespoons cold unsalted butter, cut into small bits, plus more for melting
Preheat the oven to 425˚F. Grease a large baking sheet with butter or cooking spray. In a small bowl, whisk together the sweet potatoes and milk. In another bowl, combine the flower, sugar, baking powder, and salt. Using a pastry blender or fork, cut the butter into the flour mixture until it resembles crumbs. Add the sweet potato mixture until just combined, adding more milk, if needed, to moisten the dough or more flour, if needed, to make the dough less sticky.
On a floured work surface, turn the dough out and knead lightly until the mixture comes together. Pat the dough into a half-inch-thick round. Using a 2½-inch biscuit cutter, cut the dough into biscuits, gently re-rolling the scraps to cut out more biscuits. Place the biscuits 2 inches apart on a baking sheet. Melt one tablespoon of butter in a small dish or measuring cup. Drizzle or brush the butter over the tops of each biscuit. Bake for 12 to 14 minutes until lightly golden brown. Serve with apple butter, softened honey butter, warm syrup, or honey.