Sweet Potato Biscuits
Biscuits can be a finicky business. If the butter isn’t cold enough and if the liquid ingredients aren’t right, the biscuits will come out dense and flat. This is sadly the pitfall of many sweet potato biscuit recipes. While the sweet potato flavors these biscuits, many recipes don’t account for the added moisture which weighs down the biscuit, preventing it from becoming fluffy and thick.Our recipe is different—we mix mashed sweet potato into buttermilk so it absorbs easily into the biscuit dough as it’s coming together. We also freeze the biscuits once they’ve been cut and placed in the pan, allowing the butter in the dough to become firm again before baking. This step gives the butter the opportunity to create steam inside the dough when it’s introduced to the high temperature of the oven, causing the inside of the biscuit to lift and become fluffy. A simple egg wash gives the outside of each biscuit a golden brown top while the light orange of the quick bread hints at the cooked sweet potato in the biscuit. With only a slight touch of sweet potato flavor, these biscuits are incredible when eaten with butter and honey. But don’t let that suggestion limit you. We promise these biscuits are just as good served with eggs, bacon, cheese, and any other breakfast biscuit topping you can find.
To make the mashed sweet potato, wrap sweet potatoes in aluminum foil and roast in a 425°F oven for 1 1/2 hours. Turn off the oven and allow the sweet potatoes to cool in the oven for 2 hours. This allows more of the starches in the sweet potato to transform into complex sugars, making the sweet potato flesh both sweeter and softer. Peel and mash the sweet potatoes.