Sweet Potato Biscuits Recipe

Mashed sweet potatoes: Adds natural sweetness and moisture to the biscuits.

All-purpose flour: The base ingredient that gives structure to the biscuits.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the overall flavor of the biscuits.

Cold butter: Adds richness and flakiness to the biscuits.

Milk: Provides moisture and helps bind the ingredients together.

When cutting in the butter to the flour mixture, make sure to use a pastry cutter or two forks to achieve a texture that resembles coarse crumbs. This ensures that the butter is evenly distributed throughout the dough, creating flaky layers in the biscuits. Additionally, handle the dough as little as possible to avoid overworking it, which can result in tough biscuits.

• 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 more fiber and nutrients, though it may make the biscuits slightly 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 provides a slightly different mineral content and flavor.

• butter - Substitute with coconut oil: Coconut oil can be used in the same quantity and provides a similar fat content, though it will add a slight coconut flavor.

• milk - Substitute with almond milk: Almond milk can be used in the same quantity and is a good dairy-free alternative, though it may slightly alter the flavor.

• To keep your sweet potato biscuits fresh for a few days, store them in an airtight container at room temperature. Make sure they are completely cooled before storing to avoid condensation, which can make them soggy.
• If you want to extend their shelf life, place the biscuits in a resealable plastic bag or wrap them tightly in aluminum foil. Store them in the refrigerator for up to a week.
• For longer storage, freezing is your best bet. First, allow the biscuits to cool completely. Then, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This will prevent them from sticking together.
• Once the biscuits are frozen solid, transfer them to a freezer-safe bag or container. Label with the date and store them in the freezer for up to three months.
• When you're ready to enjoy your sweet potato biscuits, you can reheat them directly from the freezer. Preheat your oven to 350°F (175°C) and bake the biscuits on a baking sheet for about 10-15 minutes, or until they are warmed through.
• Alternatively, you can thaw the biscuits at room temperature for a couple of hours and then reheat them in the oven for a few minutes to restore their original texture and flavor.
• For a quick fix, you can also reheat individual biscuits in the microwave. Place a biscuit on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds, or until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the sweet potato biscuits on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• Microwave Method: Place the biscuits on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue to heat in 10-second intervals.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the biscuits directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, checking halfway through to ensure they don't overcook.

• 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, or until they are warmed through and slightly crispy on the outside.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place the biscuits in a steamer basket and cover. Steam for about 5 minutes or until they are heated through. This method helps retain moisture and keeps the biscuits soft.

• Oven: Used to bake the biscuits at the specified temperature of 425°F (220°C).

• Mixing bowl: Used to combine the flour, baking powder, and salt, as well as to mix in the butter, sweet potatoes, and milk.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Used to measure out the flour, mashed sweet potatoes, and milk accurately.

• Measuring spoons: Used to measure out the baking powder and salt.

• Rolling pin: Used to roll out the dough to the desired thickness of about ½ inch.

• Biscuit cutter: Used to cut the dough into biscuit shapes.

• Baking sheet: Used to place the cut biscuits on for baking in the oven.

• Spatula: Used to transfer the biscuits from the floured surface to the baking sheet.

• Cooling rack: Used to cool the biscuits after they are baked.

• Knife: Used to cut the cold butter into pieces before incorporating it into the flour mixture.

• Flour sifter: Optional, but can be used to sift the flour for a lighter texture in the biscuits.

Prepare ingredients ahead: Measure and prepare all ingredients like mashed sweet potatoes, flour, and butter in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter using a food processor to save time and achieve a consistent texture.

Preheat the oven early: Start preheating your oven before you begin mixing the dough to ensure it’s ready when you are.

Avoid over-kneading: Knead the dough just 2-3 times to save time and keep the biscuits tender.

Cut biscuits efficiently: Use a sharp biscuit cutter to quickly cut out the biscuits and minimize waste.