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.
Servings: 9 biscuits
Calories: 219kcal
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
- 1/2 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
Instructions
- 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.
Notes
- *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!
- Serve with our Strawberry Freezer Jam for a delicious combination.
- Leftover biscuits can become stale or dry if not stored properly after baking. Follow these tips for the best method of storing biscuits:
- Allow the biscuits to cool completely before storing them.
- Place the biscuits in an airtight container or a resealable plastic bag.
- If you are stacking the biscuits, place a sheet of wax paper or parchment paper between each layer to prevent them from sticking together.
- Store the biscuits at room temperature in a cool, dry place away from direct sunlight.
- There are two ways to reheat biscuits:
- 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.
- 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.
Nutrition
Serving: 1biscuit | Calories: 219kcal | Carbohydrates: 26g | Protein: 4g | Fat: 12g | Cholesterol: 30mg | Sodium: 494mg | Fiber: 2g | Sugar: 3g