Sweet Potato Biscuits

I’ll admit it, I grew up on can biscuits, and I liked them the Pillsbury ones that is,  unfortunately every once in a while my mother  would sneak some store brand canned biscuits up in there and I’m not sure how they were made  but I’m certain milk and butter were not a part of the equation.

As a new wife, I wanted to wow my husband and I started a mission, operation homemade biscuits if you will. It was top secret, I didn’t want him to know, I was messing up biscuits left and right and with all the butter, cream and specialized flour, I threw away a fortune!  I’m being a bit dramatic but there was food wasted. Finally I had figured out a method and a mixture that was superb. I got faster and nicer with each biscuit batch turned out.

So after being able to turn out the tastiest biscuits ever, I decided to challenge myself a bit more and I started to create the best sweet potato biscuit around.

When I first made these they came out dense so I played with the ingredients a bit but nothing worked. Finally I considered it may be the technique, and I was right.

I was using warm to room temperature potatoes and it was melting the butter which is what you don’t want. The butter and shortening should stay cold at all times.

What I had to do was put the smashed sweet potatoes, butter and shortening in the freezer together and get it all cold. I put all ingredients into the food processor and pulse everything together. I have heavy hands and over mixing can cause tough biscuits and you do not want tough biscuits, you want a light and fluffy biscuit so here’s how you get 10!

 

 

1 small sweet potato

3 Tablespoon butter

5 Tablespoon shortening

3 cups flour

3/4 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 Tablespoon Sugar

1 Teaspoon of nutmeg (optional)

¼ cup buttermilk

Preheat oven to 425ᴼ

Mix flour, baking soda, baking powder, salt, sugar and nutmeg (optional)  nutmeg is completely optional. They turn out superb without it.

In a separate bowl cut up butter, shortening, and mashed sweet potato. Put this mixture in the freezer for about 5-10 minutes.

Take out of freezer and put your entire dry ingredient along with the cold butter, potato, and shortening mixture into the food proce

Pulse until everything comes together.

Lightly flour your work surface.

Lightly flour a small bowl.

Put biscuit mix into the floured bowl.

Very gently mix in the milk.

Dust hands with flour.

With a very light touch mix everything and roll out biscuits onto floured surface into a rectangle.

Fold over and lightly pat out into about a half an inch square. It should look like this.

Use a biscuit cutter to cut out round biscuits or cut them into squares, I cut mine into squares because reworking the leftover dough from circles is not a good idea.

Lightly spray pan with non-stick spray.

Place biscuits close but not touching and bake for 13 minutes.

Take out slather some butter or make some of this sweet and tangy blackberry jam.

 

Here it goes one more time…

Preheat oven to 425ᴼ

Mix flour, baking soda, baking powder, salt, sugar and nutmeg (optional)  nutmeg is completely optional. They turn out superb without it.

In a separate bowl cut up butter, shortening, and mashed sweet potato. Put this mixture in the freezer for about 5-10 minutes.

Take out of freezer and put your entire dry ingredient along with the fat and sweet potato mix.

Pulse until everything comes together.

Lightly flour your work surface.

Lightly flour a small bowl.

Put biscuit mix into the floured bowl.

Very gently mix in the milk.

Dust hands with flour.

With a very light touch mix everything and roll out biscuits onto floured surface into a rectangle.

Fold over and lightly pat out into about a half an inch square.

Use a biscuit cutter to cut out round biscuits or cut them into squares, I cut mine into squares because reworking the leftover dough from circles is not a good idea.

Bake for 10-12 minutes until tops are brown.

If you have any questions ask them in the comments section I will help you get through this the best way I can!

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