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Sweet Potato Biscuits
Recipe

9 INGREDIENTS • 10 STEPS • 40MINS

Sweet Potato Biscuits

Sweet Potato Biscuits (without baking sensor)
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Sweet Potato Biscuits
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
Sweet Potato Biscuits (without baking sensor)
40MINS
Total Time
$0.23
Cost Per Serving
Ingredients
Servings
8
US / Metric
Maple Syrup
1/2 tsp
Dark Brown Sugar
2 Tbsp
Dark Brown Sugar
Baking Powder
1 Tbsp
Baking Powder
Pumpkin Pie Spice
1/2 tsp
Pumpkin Pie Spice
Salt
1/2 tsp
Butter
1/3 cup
Cold Butter, cubed
Heavy Cream
3 Tbsp
Cold Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
218
Fat
11.3 g
Protein
3.1 g
Carbs
26.1 g
Add to plan
logo
Sweet Potato Biscuits
Save
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

Yields 9 biscuits.
Cooking InstructionsHide images
step 1
First, prepare the Sweet Potato (1). Pierce it all over with a fork and place it on a microwave save plate. Microwave it for 5-6 minutes to make it tender enough to mash.
step 2
When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the Maple Syrup (1/2 tsp) into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
step 2 When it is cool enough to handle, cut the sweet potato in half and scoop the flesh right out of the skin into a bowl. Add the Maple Syrup (1/2 tsp) into the bowl and mash it all together well until smooth. Set the bowl aside so the sweet potato can cool completely.
step 3
Preheat the oven to 200 degrees C (400 degrees F) and line a baking sheet with a silicone mat or parchment paper.
step 4
Combine the All-Purpose Flour (1 3/4 cups), Dark Brown Sugar (2 Tbsp), Baking Powder (1 Tbsp), Pumpkin Pie Spice (1/2 tsp), and Salt (1/2 tsp). Whisk it all together, making sure there are no lumps.
step 4 Combine the All-Purpose Flour (1 3/4 cups), Dark Brown Sugar (2 Tbsp), Baking Powder (1 Tbsp), Pumpkin Pie Spice (1/2 tsp), and Salt (1/2 tsp). Whisk it all together, making sure there are no lumps.
step 5
Add in the Butter (1/3 cup) and use a pastry blender to cut it into the flour mixture. It will become pebbly.
step 6
Then stir in the Heavy Cream (3 Tbsp) and cool mashed potato just until it comes together into a dough.
step 7
Bring it together into a ball and turn it out onto a clean, lightly floured surface. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about 2.5-cm (1-inch) thick.
step 7 Bring it together into a ball and turn it out onto a clean, lightly floured surface. Knead the dough for just 3 or 4 turns to make it soft and uniform. Press it down and pat it out gently to be a disc about 2.5-cm (1-inch) thick.
step 8
Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. 8-9 should be possible with the amount of dough.
step 8 Use a biscuit cutter to cut out the biscuits as close together as possible. Then take the scraps and press them out again into a smaller disc and cut out as many more as possible. 8-9 should be possible with the amount of dough.
step 9
Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges.
step 9 Transfer the cut out biscuits to the lined sheet tray and bake them for about 15 minutes. They should get golden around the edges.
step 10
When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked, but will keep for a day in a sealed container. Enjoy!
step 10 When they're done, take them out and let them cool for a few minutes. Transfer them to a rack to finish cooling. These babies are best served the day they are baked, but will keep for a day in a sealed container. Enjoy!
Tags
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Bread
Microwave
Shellfish-Free
Kid-Friendly
Vegetarian
Side Dish
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