These sweet potato biscuits are the perfect accompaniment to many dishes!
I thought I would take a moment to share some photos of my my cat with you. This isn’t entirely random; there’s a connection between Sofi and sweet potato biscuits, if you can believe it. The truth is, I don’t think it’s possible to have more stupid nicknames for a cat than Jeff and I have managed to come up with over the years. But my favorite nickname for her has always been Sweet Potato (followed closely by Pumpernickel). Good morning, Sweet Potato! Come here my little sweet potato. It just sounds so endearing, doesn’t it? Taking hilarious photos of Sofi the Sweet Potato is one of my many hobbies when I’m not taking photos of food.
Sofi often looks either annoyed or startled, which I think makes for excellent portrait photography. I think the top left photo here is hilarious. Could she possibly look more irritated with me? MOM, PUT ME DOWN.
I call this collage “Fun with cat and iPad.”
I think she looks kind of like Yoda in the bottom right photo. Annoyed I am.
I suppose I should talk about the food a bit since that’s why you’re probably here. I love a good biscuit and these are incredible straight out of the oven. Soft and tender, perfect sliced in half with some butter or next to a steaming bowl of chili. These biscuits are the quintessential fall side dish. Serve them with meat, soup, stews, you name it.
The original recipe calls for all-purpose flour which I was out of. I decided to try King Arthur’s White Whole Wheat Flour again, which I used successfully in my chocolate pretzel peanut butter blondies. It worked great! You can use either flour for these biscuits.
Enjoy! Love, Jen & Sweet Potato.
These sweet potato biscuits are the perfect accompaniment to many dishes
- 1 medium sweet potato
- 2 cups all purpose flour, or white whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon fresh grated nutmeg
- 4 ounces (1 stick) very cold unsalted butter, cubed (plus more for brushing)
- 3/4 cup whole milk or 2% milk
- coarse salt
Bring a medium pot of water to a boil. Peel and cube the sweet potato, then add to the water and allow to cook for 10-15 minutes. The smaller the cubes, the faster they will cook. Drain and mash. Set 1 cup aside.
Preheat the oven to 400 degrees F and center a rack in the middle.
Combine all of the dry ingredients in a large bowl.
Using a pastry blender or bench scraper, cut the cold butter into the dry ingredients until the pieces are very small and well incorporated with the flour.
In a separate bowl, whisk the 1 cup of mashed sweet potatoes and milk until well combined.
Add the wet mixture into the dry and toss the ingredients together until a wet dough starts to form.
Turn the dough out onto a floured surface and briefly kneed until it has just come together. The dough will not be smooth. Do not over-kneed or your biscuits will be less tender.
Using a floured rolling pin, roll the dough out to approximately 1-inch thickness. Use a 3 inch cookie cutter to cut out biscuits. Re-roll the dough until you have 8 biscuits.
Place the biscuits on a baking sheet lined with parchment. Brush melted butter on top of each biscuit and sprinkle with a bit of coarse salt.
Bake for 12-15 minutes.
Adapted from CHOW