These Homestyle Sweet Potato Biscuits are a delightful twist on traditional biscuits, adding a subtle sweetness and a warm, inviting flavor. Perfect for fall gatherings or a cozy breakfast, they’re sure to become a staple in your kitchen.
Sweet potatoes bring a moist texture and natural sweetness. They also add a lovely color to the biscuits, making them as appealing to the eye as they are to the palate.
All-purpose flour is used as the base, providing structure and a tender crumb.
Baking powder and baking soda work together to give these biscuits a nice lift, ensuring they come out light and fluffy.
A touch of salt balances the flavors, enhancing the sweetness without overpowering it.
Granulated sugar adds just the right amount of sweetness to complement the sweet potatoes.
Ground cinnamon adds warmth and depth, pairing beautifully with the sweet potatoes.
Unsalted butter, when chilled and cubed, creates flaky layers within the biscuits.
Buttermilk provides acidity, which reacts with the baking soda for additional lift and tenderness.
Vanilla extract adds a subtle aromatic note that ties all the flavors together.
These biscuits pair wonderfully with honey butter or a dollop of cranberry sauce for a seasonal touch. They’re also great as a side to hearty soups or stews. For breakfast, try them with a smear of cream cheese and a drizzle of maple syrup.
Preheat your oven to 425°F (220°C). This high temperature helps the biscuits rise quickly, creating a nice flaky texture. Line a baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cinnamon. This ensures everything is evenly distributed and your biscuits bake evenly.
Next, cut in the chilled cubed butter using a pastry cutter or your fingers. You’re aiming for a coarse crumb texture, similar to small peas. This step is crucial for creating those lovely flaky layers.
In a separate bowl, mix together the mashed sweet potatoes, buttermilk, and vanilla extract. This mixture will be your wet ingredients.
Combine the wet and dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the biscuits tough.
Turn the dough out onto a floured surface and gently knead it a few times until it comes together. This helps to incorporate all the ingredients without developing too much gluten.
Roll out the dough to about 1/2-inch thickness. Use a biscuit cutter to cut out rounds, pressing straight down without twisting to ensure even rising.
Place the biscuits onto the prepared baking sheet, allowing them to slightly touch. This helps them rise upward rather than outward.
Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. This short bake time ensures they remain tender and moist.
Remove from the oven and let them cool slightly before serving. This helps them set and makes them easier to handle.
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