Are sweet potato biscuits sweet or savory?

Sweet potato biscuits have a subtle sweetness to them due to the natural sweetness of the sweet potatoes, but not necessarily enough to call them sweet.

Can I use canned sweet potatoes for making sweet potato biscuits?

We recommend using fresh sweet potatoes for the best flavor and texture. Canned sweet potatoes may have a different consistency and can sometimes be overly sweet, which can affect the final outcome.

Does this recipe work without the sweet potato?

Yep! In fact, the original recipe came from our Whole Wheat Buttermilk Biscuit recipe. The sweet potato is an addition to that!

Can you freeze biscuits after baking?

It's possible to freeze biscuits after baking, but they will lose some of their moisture and the texture will be slightly affected when rewarming. To freeze, place in an air-tight freezer bag, squeeze out any excess air, and freeze for up to 1 month. Thaw on the counter or in the fridge and warm slightly in the microwave.

How do I store biscuits?

Leftover biscuits can become stale or dry if not stored properly after baking. 1.) Follow these tips for the best method of storing biscuits: 2.) Allow the biscuits to cool completely before storing them. 3.) Place the biscuits in an airtight container or a resealable plastic bag. 4.) If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together. 5.) Store the biscuits at room temperature in a cool, dry place away from direct sunlight. You can also freeze biscuits using our instructions in the article above.

How do I reheat biscuits?

There are two ways to reheat biscuits: 1.) Oven: Place them on a sheet pan, brush the tops with melted butter (if desired), cover with foil, and heat at 350°F for about 5-10 minutes. 2.) Microwave: Place biscuits on a plate. Microwave in about 20-second increments until warmed through. This method may result in a little soggier or tougher finished product, so don't overdo it.

Sweet Potato Biscuits (Done in 25 Minutes!)

Name: Sweet Potato Biscuits
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup unbleached all-purpose flour*; 1 cup whole wheat flour*; 4 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon sugar; 1/2 teaspoon salt; 1 stick (1/2 cup) cold salted butter, cubed; 1 cup cold buttermilk, plus more as needed; 1/2 cup cooked, cooled, and mashed sweet potato flesh (about 1 small sweet potato)

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Sweet Potato Biscuits

Discover the perfect blend of comfort and flavor with these heavenly Whole Wheat Sweet Potato Biscuits. They are perfectly moist, made with a tender crumbly texture, and have a subtle sweetness that takes a classic biscuit recipe to the next level.

Yield: 9 biscuits 1x

Prep: 15 minutesCook: 10 minutesTotal: 25 minutes

Units:

Scale:

Ingredients

1 cup unbleached all-purpose flour*
1 cup whole wheat flour*
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold salted butter, cubed
1 cup cold buttermilk, plus more as needed
1/2 cup cooked, cooled, and mashed sweet potato flesh (about 1 small sweet potato)

*You can replace all 2 cups of flour with white whole wheat flour (make sure it’s the “white” variety). They will turn out the same but will be 100% whole grain!

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Instructions

Make It Now:

Prep: Preheat oven to 450°F. (Cover a sheet pan with parchment for easy clean up.)
Mix Dry Ingredients: To a medium mixing bowl, add the flours, baking powder, baking soda, sugar, and salt. Whisk until combined.
Cut in Butter: Cut the cubed butter into the dry mix using a fork or pastry cutter until it’s broken down into pea-sized pieces. This will take a few minutes and some elbow grease.
Mix Wet Ingredients: In a separate mixing bowl, whisk together the buttermilk and sweet potato until it is as smooth as possible. You will inevitably have some small pieces remaining and that’s ok. (Or put these ingredients in the blender and blend away.)
Combine Wet and Dry: Add the wet ingredients to the dry and stir together just until a dough forms.
Cut Out Biscuits: Place the dough onto a floured surface. Form the dough into a ball, sprinkle with a little flour, and roll it out about 3/4-inch thick. Cut out biscuits using a 3-inch biscuit cutter or upside-down glass. Lay the biscuits on a sheet pan, making sure they don’t touch.
Bake: Bake for 10-12 minutes, until starting to turn golden on top.

Freeze For Later: Follow Steps 1-4. Dust the cut-out biscuits (that haven’t been baked) with a little more flour, place on a sheet pan and flash freeze for about 2 hours until frozen solid. Toss biscuits into a gallon-size freezer bag, seal, and freeze.

Prepare From Frozen: Place frozen biscuits on a parchment-lined sheet pan. Thaw completely on the counter or refrigerator and bake according to directions in Step 5.

Notes/Tips

You can also fully cook and freeze the biscuits prior to freezing, instead of freezing them unbaked.

Cuisine: American Method: Oven

Find it online: https://thrivinghomeblog.com/a-quick-side-sweet-potato-biscuits/