There’s a decent chance that you’ll be finding yourself with some leftover sweet potatoes on your hands this Friday morning. If you love buttery baked dough as much as my family does, you might want to try this sweet potato biscuits for your post-Thanksgiving breakfast. It doesn’t matter how your potatoes were originally cooked, but food writer Adam Ried maintains that roasted sweet potatoes yield a more flavorful biscuit than boiled.
You can cut the butter into the dry ingredients using a hand-held pastry blender, or by pulsing in a food processor for a couple of seconds. Sometimes I just rub the ingredients together by hand, but this is kind of a tedious and time-consuming technique, plus you run the risk of warming the butter with the heat from your hands. (For you pastry newbies, the goal of “cutting” butter into dry ingredients is to wind up with a mixture of uniform consistency. Some recipes call for a coarse cornmeal-like texture, while others might call for tiny pearls of butter to remain intact and visible. Read more about the process here.)
Because Robin mentioned to me that she likes to eat sweet potato biscuits with honey butter, I’ve included a recipe here for that as well. Really good idea, Robin!
Makes about 12 to 18 biscuits, depending on size.
- 1⅓ cups cooked, mashed, and cooled sweet potatoes (from about a 12-ounce potato)
- ⅓ cup milk
- 2 cups flour, plus a little extra
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- ½ cup (1 stick) chilled unsalted butter, cut into ¼-inch pieces
- ½ cup (1 stick) unsalted butter, softened
- 2 tablespoons honey
- ¼ teaspoon table salt
- In a small bowl, thoroughly mix the cooked sweet potato and milk. Set aside.
- In a large mixing bowl, or the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt.
- Using a hand-held pastry blender or your food processor (on pulse) cut butter into dry ingredients until mixture resembles coarse meal.
- Add sweet potato and continue to mix until the dough just begins to come together into an evenly-moistened orange ball.
- Turn the dough out onto a generously floured work surface and gently pat and flatten to a thickness of about half an inch. (Take care not to overwork the dough.)
- Using a biscuit cutter or a drinking glass anywhere from 2″ to 3″ in diameter, cut out your biscuits*.
- Gather together your dough scraps and repeat.
- Place on an ungreased baking sheet, spaced about one inch apart. Bake in preheated oven until biscuits look fluffy and are a light golden brown, 15 to 20 minutes.
- In a small dish, thoroughly mix butter, honey, and salt.
- Taste and add more honey if you like.