Sweet Potato Biscuits Recipe with Honey Butter
This sweet potato biscuits recipe is one to add to your biscuit recipe collection. Wait, you don’t have one of those? Well, you should! Biscuits are easy to make, tasty and versatile. They can accompany most breakfast dishes and even grace the dinner table, especially here in the South. If you’ve not looked at biscuits recently, give them another shot. They miss you.
I’m going to be frank. This recipe has a lot of butter in it. And is topped with more butter. So if you’re not a fan of butter or have a butter-related aversion, this recipe isn’t for you. However, if you’re like most of us in the food world – you love butter. Adore it, in fact. If you’re of this persuasion, then this recipe is right up your alley.
Let’s take a step back from butter decadence and remember why we’re here – the humble sweet potato. It’s delicious and oh so good for you. A sweet potato is packed with dietary fiber, beta-carotene, vitamin C and is a complex-carbohydrate. It’s considered a super food because it’s so packed with good stuff that there’s really no “bad” in a sweet potato. Unless you’re staying 100% carb free, then I guess you’re out of luck. More for us!
This recipe I’m presenting here is based on a sweet potato biscuit recipe from America’s Test Kitchen. I know, their recipes are like already perfect so why am I thinking I can do any better? Well, I can’t claim better, but I can claim different. I’ve simplified it a bit and left out things they included in their recipe. That’s what adaptation is all about, right?
One of the main things I kept was cooking the sweet potatoes in the microwave instead of baking them. I’ve never done this before, but it’s the new way I cook sweet potatoes – 15 minutes and done. Super easy. The main thing to remember here is to carefully prick your sweet potatoes all over with a fork – see below. This allows the steam to escape from your potato so it doesn’t explode. It also allows the potato to cook faster. You’ll be flipping these once every 5 minutes so that they cook evenly as well. I rely on America’s Test Kitchen for neat tricks and tips like this.
Once the sweet potatoes are cooked, they’ll need to cool completely before you add them to the rest of the ingredients. Be sure to take this step because you don’t want to melt the butter that’s going into them. That will just make a mess and won’t produce the type of biscuits we’re looking for here. Another thing: you likely won’t use all the sweet potatoes you have cooked. Only use two cups worth. The rest would be great to eat with some of the honey butter you’ll have left over (we’ll talk about that soon).
Like many a good biscuit recipes, this one uses a food processor to mix the flour, sugar, baking powder and butter. This is much better than having to cut the butter in by hand, trust me. After the dry ingredients are processed, you’ll transfer the mixture to a bowl and carefully fold in the sweet potatoes. By this point, you’ve got them peeled and mashed and they’re ready to become the delicious biscuits they were meant to be.
So, these aren’t drop biscuits like I would normally make. They’re kneaded and cut biscuits, but don’t worry, it’s easy! Once you’ve folded in the sweet potato, you can turn it all out onto a clean flat surface. There you’ll knead a few times to really incorporate all the dough and activate the proteins in the flour just slightly to give the biscuits some structure. Be careful, though. Do not overwork the biscuits. Be gentle and only work the dough as much as it absolutely needs to be work. You don’t want tough biscuits. No one does.
Once your dough is kneaded into a ball, you can carefully pat it down with your hands to about half an inch in thickness. These biscuits don’t really rise too much so get them to where you want them to be right here, in terms of height. You’ll also need to re-work the scraps back into a flat disk to cut the total number of biscuits. BE CAREFUL. Carefully pat the biscuits and don’t work them roughly. Gently pile the scraps back together and pat into a circle. Sensing a theme here? Biscuits hate being overworked. (Don’t we all??)
Also, I recommend using a 2 1/4″ biscuit cutter. This way you’ll get about 20 biscuits. You can really use whatever size you have. And if you don’t have a round cutter, use the mouth of a drinking glass. It’s that easy, really. No fancy equipment needed. Right before these biscuits go into the oven, you’ll brush them with melted butter. This helps the top to brown properly and gives the biscuits a nice tenderness to them. Well, that along with all the other butter in there.
So while the biscuits are baking, you can get to work on your honey butter. If you want to get fancy, you can pull out the stand mixer. However once butter is softened, it’s very easy to just mix in honey by hand. See below. This butter is great on these biscuits and will keep in the fridge for as long as you have it. Actually, I’ve been keeping mine at room temperature on the kitchen counter so that when I reheat biscuits from the fridge, my butter is already softened. That’s just me, though. I live on the edge.
These biscuits will keep in the fridge for about week – if you can keep yourself from eating them all beforehand! Keep them in an air tight container and reheat in the microwave for 45 seconds. As always, cover them with a damp paper towel to keep them from drying out.
I’m hungry. You? Good, let’s get to that recipe!
Sweet Potato Biscuits Recipe with Honey Butter
This sweet potato biscuit recipe is easy to make and yields fluffy, tasty biscuits. Paired with honey butter, this recipe rises above all others.
- 1 stick unsalted butter (1/2 cup butter), softened
- 2 tablespoons clover honey
- 2 cups cooked sweet potatoes (about 2 1/2 lbs raw sweet potatoes)
- 3 1/4 cups cake flour
- 1/4 cup light brown sugar
- 5 1/2 teaspoons baking powder
- 1 1/2 teaspoon kosher salt
- 12 tablespoons butter, cut into 1/2" pieces and chilled
- 2 tablespoons butter, melted
- Mix the softened butter and honey together in a small bowl.
- Transfer to a small serving dish and set aside until ready to use on biscuits.
- Prick potatoes all over with a fork. Microwave until potatoes are soft, about 15 minutes, flipping every 5 minutes.
- Once done, slice potatoes in half length-wise to release steam.
- When cool enough to handle, scoop flesh into bowl and mash until smooth.
- Measure out 2 cups of cooked potato and refrigerate until cool, about 15 minutes.
- Preheat oven to 425 ºF and line a baking sheet with parchment paper or a Silpat.
- In a food processor, combine flour, brown sugar, baking powder, salt and chilled butter. Process until the mixture resembles coarse meal.
- Transfer this mixture to the bowl with the cooled sweet potatoes and gently fold with a rubber spatula until well incorporated.
- Turn the dough out onto a floured surface and knead until smooth, 8 to 10 times.
- Pat dough into a 9" circle, about 1/2" thick. Using 2 1/4" biscuit cutter, cut biscuits and arrange on prepared baking sheet. Carefully pat remaining dough into 1/2" thick circle and cut out remaining biscuits.
- Brush tops of biscuits with melted butter, and bake 18 minutes or until golden brown.
- Allow the biscuits to cool 15 minutes and serve with honey butter.
Adapted from America's Test Kitchen.
Total:1 hour, 8 minutes