You all know I am a sucker for an easy recipe. I want to use ingredients I probably already have, I don't want a list of more than a few steps, and if it takes more than 20 minutes to prep you can pretty much count me out. That normally leaves biscuits off the table, but not this time!
I took Martha Stewart's sweet potato biscuit recipe and tweaked it to include ingredients I had on hand, and I did it in less than half the time she suggested. I'm not a baker so believe me when I say, if I made delicious biscuits you can too!
***Key tip- use leftover sweet potatoes for this recipe, or peel and boil some the night before to cut down on prep time.
Total time: 45 minutes (15 to prep)
Yield: 9 biscuits
- 1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
- 2 tablespoons light-brown sugar (optional)
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces
- 3/4 cup sweet potato puree (chilled)
- 1/3 cup milk
1. Preheat oven to 425 degrees.
2. Add flour, brown sugar, baking powder, salt, and baking soda to medium sized mixing bowl. Mix.
3. Cut 6 tbsp. of butter into pieces. I cut my block of butter into quarters lengthwise, then cut going the opposite way all along the stick (you end up with about 30-40 small squares of butter).
4. Add butter, sweet potato puree, and milk to dry ingredients. Stir until blended. It is totally fine to see all the chunks of butter, but make sure the chunks are evenly spread through the mixture and not clumping together.
5. Pour mixture onto floured counter. Knead very lightly! Only a few times folding over will do. I had to add about 1/4 cup flour to make it a consistency that wasn't sticking to everything.
6. Gather balls of dough and place into 8"x8" ungreased pan. You should have enough for 9 medium sized biscuits.
7. Bake for 25 minutes or until you have a slightly crunchy outer shell. Eat warm with some honey or freeze for a quick snack or breakfast later on!