admin These classic Southern biscuits are soft, flaky, with just a touch of sweetness. They’re perfect to make in the fall when sweet potatoes are in season. I have sweet potatoes fields all around my house, so I love being able to just walk out the back door, grab a few potatoes, and start cooking! Sweet potato biscuits are easy to make and will become a favorite to any meal. They are best served hot out of the oven and drizzled with honey…pure heaven!!
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Sweet Potato Biscuits
Ingredients
- 1 sweet potato (approx. 10oz), peeled & cubed
- 1 ½ cups cake flour
- ½ cup all-purpose flour
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- ½ cup (1 stick) cold unsalted butter, cut into small pieces
- honey optional
Instructions
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Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
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In a medium sized sauce pan, bring about 5 cups water to a boil. Add the sweet potato cubes and cook until fork tender, 10-15 minutes. Drain, mash the potatoes, and set aside to cool completely.
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In a food processor, add the cake flour, all-purpose flour, baking powder, baking soda, salt, and sugar. Pulse several times to combine. Add the butter and pulse several times until butter is the size of peas. Add the mashed sweet potatoes and process until the dough forms.
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Dump the dough onto a floured board and knead to form a disc. Wrap in plastic wrap and refrigerate for 30 minutes.
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On a floured board, roll the dough out to ¼ inch thick and cut out biscuits using a biscuit cutter. Place biscuits on sheet pan and bake for 10-15 minutes until golden brown. Drizzle honey over hot biscuits.
Recipe Notes
makes 12-15 biscuits
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