Sweet Potato Biscuits Recipe

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

All-purpose flour: The base of the biscuit dough, providing structure.

Baking powder: Helps the biscuits rise and become fluffy.

Salt: Enhances the flavor of the biscuits.

Sugar: Adds a touch of sweetness to balance the flavors.

Cold butter: Creates a flaky texture by forming small pockets of steam as it melts.

Milk: Adds moisture and helps bind the ingredients together.

When cutting in the cold butter, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in flaky and tender biscuits.

• mashed sweet potatoes - Substitute with mashed butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the biscuits 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 taste.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce the milk slightly to balance the extra liquid.

• cold butter, cubed - Substitute with coconut oil: Coconut oil can be used in the same amount and provides a subtle coconut flavor, though it may alter the texture slightly.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may add a slight nutty flavor.

• To keep your sweet potato biscuits fresh and delightful, allow them to cool completely on a wire rack after baking. This prevents condensation from making them soggy.

• For short-term storage, place the cooled biscuits in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, a quick reheat in the oven at 350°F (175°C) for about 5 minutes will do the trick.

• If you plan to enjoy your biscuits over a longer period, freezing is an excellent option. First, arrange the cooled biscuits on a baking sheet in a single layer, ensuring they do not touch each other. Place the baking sheet in the freezer for about 1-2 hours, or until the biscuits are frozen solid.

• Once frozen, transfer the biscuits to a resealable plastic freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness. Frozen sweet potato biscuits can be stored for up to 3 months.

• When you're ready to enjoy your frozen biscuits, preheat your oven to 350°F (175°C). Place the frozen biscuits on a baking sheet and bake for 15-20 minutes, or until they are heated through and slightly crispy on the outside.

• For an extra touch of indulgence, brush the tops of the biscuits with melted butter before reheating. This will give them a lovely golden finish and enhance their flavor.

• If you prefer a microwave method, wrap each frozen biscuit in a damp paper towel and microwave on medium power for about 30-45 seconds. This method is quicker but may result in a softer texture compared to oven reheating.

• To maintain the best quality, avoid refreezing biscuits once they have been thawed. Instead, only take out the number of biscuits you plan to consume immediately.

• For added convenience, consider freezing the dough before baking. After cutting the dough into biscuit shapes, place them on a baking sheet and freeze until solid. Then, transfer the unbaked biscuits to a freezer bag or container. When ready to bake, simply add a few extra minutes to the baking time.

• 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. This method helps maintain the biscuits' flaky texture.

• Microwave Method: Place the sweet potato biscuits on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 20-30 seconds per biscuit. Check and add more time if necessary, but be cautious not to overheat, as this can make them rubbery.

• Toaster Oven Method: Set your toaster oven to 350°F (175°C). Place the sweet potato biscuits directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking halfway through to ensure they don't overcook. This method is great for achieving a slightly crispy exterior.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the sweet potato biscuits in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method can give the biscuits a nice, lightly toasted bottom.

• Steam Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the sweet potato biscuits. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the biscuits soft.

• Oven: Preheat to 425°F (220°C) to bake the biscuits.

• Large bowl: Mix together the flour, baking powder, salt, and sugar.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, mashed sweet potatoes, and milk accurately.

• Measuring spoons: Measure out the baking powder, salt, and sugar accurately.

• Rolling pin: Roll out the dough to about ½ inch thick.

• Biscuit cutter: Cut the dough into biscuit shapes.

• Baking sheet: Place the cut biscuits on this to bake.

• Cooling rack: Allow the biscuits to cool after baking.

• Knife: Cube the cold butter for easier incorporation into the flour mixture.

• Fork: Stir in the mashed sweet potatoes and milk until just combined.

• Floured surface: Knead the dough gently on this to prevent sticking.

Prepare ingredients ahead: Measure and mix the dry ingredients the night before to save time in the morning.

Use a food processor: Quickly cut in the cold butter using a food processor instead of doing it by hand.

Pre-mash sweet potatoes: Have your mashed sweet potatoes ready in the fridge to streamline the process.

Quick kneading: Knead the dough just enough to combine, over-kneading can make the biscuits tough.

Efficient rolling: Roll out the dough between two sheets of parchment paper to avoid sticking and save cleanup time.