These sweet potato biscuits are quick and easy to make, and are sure to be a hit with the whole family.
These quick and easy sweet potato biscuits are a long-time family favorite. They are simple to make, have veggies hiding in them, are a gorgeous light orange, and are always a big hit with the whole family. You are going to love them too, I just know it!
In the winter months I’m making all kinds of soups, stews, and chilis for my family. Sometimes they aren’t nearly as excited about having soup again for dinner as their mom. I could eat it every other day for months on end and be a happy woman. When I’m in the mood for soup but my family is getting tired of it, I normally plan to make some kind of bread/biscuit/roll/pretzel to go along with the meal, and that seems to keep the critics at bay. I don’t know about you, but my kids will finish a bowl of veggie-filled soup if there are warm biscuits with butter and honey on the side.
Here are a few thoughts for you on the type of flour that you can use for these. You can use all-purpose flour, a mixture of half all-purpose flour and half whole wheat, or all whole wheat flour. If you are going to use 100% whole wheat flour, I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries, unlike traditional whole wheat flour, which is ground from hard red wheat berries. The whole wheat pastry flour yields a much softer and fluffier biscuit. You can use traditional whole wheat flour, but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…).
When it comes to the sweet potato, this is a great way to use leftovers. If you baked a few earlier in the week, this would be a great use for some of the extras. If you don’t have any sweet potatoes already cooked in the fridge, then you can peel and dice one up, cover it in a small saucepan with water, and then boil until fork tender. Drain the extra cooking water before mashing or running it through your blender, food mill, or food processor.
These sweet potato biscuits are an excellent dinner side (that go perfectly with a little vanilla bean honey butter on top).
Craving more? Subscribe to Bless this Mess to get new recipes, meal plans, and a newsletter delivered straight to your inbox! If you try these sweet potato biscuits, let me know what you think! Leave a comment, pin it, and don’t forget to tag a picture #blessthismesseat on Instagram. I love to see your kitchen skills in action!Print
Quick and Easy Sweet Potato Biscuits
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 minutes
- Yield: 9
- 1 1/2 cup flour, all-purpose, whole wheat or a mix of the two
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoon butter, unsalted
- 3/4 cup mashed sweet potato, about 1 medium sweet potato
- 1/3 to 1/2 cup milk
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a baking mat.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Add the butter and then, using a fork, pastry blender, or your fingers, work the butter into the flour mixture until it is the size of small peas. Refrigerate for 10 minutes.
- Add sweet potato and 1/3 cup of milk to the flour mixture and stir to combine. If the mixture is crumbly and not sticking together, add the rest of the milk, 1 tablespoon at a time, until the dough comes together.
- Remove the dough onto a flour dusted surface and dust the top with a little more flour. Roll the dough so that it is 3/4 of an inch thick. Cut the dough using a knife or a biscuit butter into 9 pieces.
- Place the biscuits on the baking sheet and into the oven. Bake until the tops are a light golden brown, 12 to 15 minutes. Serve hot.
You can use all-purpose flour, a mixture of half all purpose flour and half whole wheat or all whole wheat flour. If you are going to use 100% whole wheat flour I highly recommend buying whole wheat pastry flour. This flour is very finely ground from soft white wheat berries unlike traditional whole wheat flour that is ground from hard red wheat berries. The whole wheat pastry flour yields to a much softer and fluffier biscuit. You can use traditional whole wheat flour but your biscuits may turn out dense and thick (not typically the goal for a delicious biscuit…). You can use left over cooked sweet potatoes or you can microwave, roast, or boil them to get the cooked. Be sure to mash well or send them for a run in the blender or food processor to make sure they aren’t any big lumps before adding them to the biscuits.
I love to make a double batch of these and save half for the next morning. They are perfect as breakfast sandwiches with a fried egg and melted cheese in between two halves. No matter how you enjoy them, they are delicious! I can’t wait for you to make these. Enjoy, from my kitchen to yours.