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Sweet Potato Biscuits
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If you’ve got extra sweet potatoes hanging around the kitchen on Thanksgiving Day, make these sweet potato biscuits, inspired by Budget Bytes and watch them disappear faster than the turkey.
Light and flaky, these scrumptious homemade sweet potato biscuits come to the holiday table flaunting a fluffy high-rise of golden layers and an enticing rosemary aroma. Your holiday guests will be grabbing for their share before you even set the biscuit basket on the table.
Worried that adding sweet potato puree to biscuit mix will result in a leaden puck of bread? Put your concerns aside. As long as you use cold ingredients and treat the dough quickly and gently, these sweet potato biscuits will be the best biscuits you’ve ever made.
Cold ingredients matter. When it comes to biscuits, flaky is a good thing. To achieve a lofty stack of flaky layers, you need to use cold fats and liquids. The dry ingredients coat the bits of butter, which will melt during the baking, keeping the layers separate. If the butter melts before baking, it will create a homogenous dough that leads to dense biscuits. For this recipe, we freeze the stick of butter and use a grater to grate the butter bits into the dry ingredients. Be sure your sweet potato puree and milk are chilled before adding them to the mix.
Be gentle and quick with the biscuit dough. The best biscuits are made with a light hand. Mix ingredients just until combined then dump the dough onto a lightly floured surface. Work in just enough flour to keep your hands from sticking to form a free-form ball. Don’t overwork the dough. Use a rolling pin to roll the dough out to about 3/4-inch thickness.
Use a sturdy sharp-edged cutter for lofty symmetrical biscuits. A sharp cutter will efficiently slice through the biscuit dough without compressing the layers unevenly. There is no need to twist the cutter as you cut out the dough. Twisting it will seal the sides of the biscuit dough and hinder its ability to rise in the oven.
For this recipe and many others, go to America's home for the holidays:
Light and flaky, these scrumptious homemade sweet potato biscuits come to the holiday table flaunting a fluffy high-rise of golden layers and an enticing rosemary aroma. Your holiday guests will be grabbing for their share before you even set the biscuit basket on the table.
Worried that adding sweet potato puree to biscuit mix will result in a leaden puck of bread? Put your concerns aside. As long as you use cold ingredients and treat the dough quickly and gently, these sweet potato biscuits will be the best biscuits you’ve ever made.
Cold ingredients matter. When it comes to biscuits, flaky is a good thing. To achieve a lofty stack of flaky layers, you need to use cold fats and liquids. The dry ingredients coat the bits of butter, which will melt during the baking, keeping the layers separate. If the butter melts before baking, it will create a homogenous dough that leads to dense biscuits. For this recipe, we freeze the stick of butter and use a grater to grate the butter bits into the dry ingredients. Be sure your sweet potato puree and milk are chilled before adding them to the mix.
Be gentle and quick with the biscuit dough. The best biscuits are made with a light hand. Mix ingredients just until combined then dump the dough onto a lightly floured surface. Work in just enough flour to keep your hands from sticking to form a free-form ball. Don’t overwork the dough. Use a rolling pin to roll the dough out to about 3/4-inch thickness.
Use a sturdy sharp-edged cutter for lofty symmetrical biscuits. A sharp cutter will efficiently slice through the biscuit dough without compressing the layers unevenly. There is no need to twist the cutter as you cut out the dough. Twisting it will seal the sides of the biscuit dough and hinder its ability to rise in the oven.
For this recipe and many others, go to America's home for the holidays:
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