Sweet Potato Biscuits | Nik Snacks ~ Nik Snacks

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On 6:30 AM by Nikki @ NikSnacks   No comments
I love biscuits. Especially sweet potato biscuits. In less than a half-hour, you can have biscuits waiting on the table for you.

Ever since I found out that sweet pottoes are the official state vegetable of North Carolina, I have been ecstatic about using sweet potatoes in every application possible:

Sweet Potato Lasagna, the first recipe I ever developed
In a pie fit for Sundays, holidays and special occasions
As pasta, paired with spring vegetables and a vodka tomato sauce
How about a savory sweet potato bread pudding, stuffed ravioli, or muffins with salted caramel?
I didn't realize how MUCH I love sweet potatoes until just now!

Biscuits are probably my favorite food (who am I kidding? I love ALLL OF THE BREADS) so adding a cup or two to some biscuit dough is a no-brainer, right?

I like my sweet potato pure. I don't like adding brown sugar, maple syrup or other things to make them sweeter UNLESS it's spice like pepper or chipotle. If anything, I want my sweet potato to be savory. Let's add some sharp cheddar, sage, red pepper flakes, lemon (for that zesty tang), garlic, rosemary, thyme or even HAM!

These little biscuits are perfect with a little leftover ham or turkey. Add some toasted pumpkin seeds for a real savory treat.

I cut them into squares because there is less waste than when you use a round cutter. And you don't have to worry about reworking the scraps to make a very hard, inedible biscuit just to avoid throwing the end pieces away. Roll or pat the dough into a rectangle or square. Use a knife or bench scraper to cut your biscuit dough into squares. The best part? The bits of sweet potato studded inside of the flaky pastry. As the biscuits come out of the oven and you start to eat them, those little golden nuggets will bring you so much joy.

PRO TIP: Pierce a sweet potato with a form\k a few times and microwave it for 7-8 minutes. Cut it open. Let it rest while the steam escapes. Mash it up in a bowl with a for or potato masher. Save 1 cup for the recipe and the rest for an afternoon snack or addition to tonight's dinner (orange zest and rubbed sage are mighty fine with butter, salt and pepper).

Sweet Potato Biscuits
Yield 10 to 12 biscuits

2 1/2 cups self-rising flour plus more for dusting
1/2 cup (1 stick) unsalted butter
1/4 cup olive oil
1 egg
1/4 cup milk
1 cup mashed sweet potato

Heat oven to 400 degrees. Place stick of butter in the freezer for a minimum of 20 minutes to freeze solid.

Combine flour, in a large mixing bowl. Use a food processor or box grater and grate the butter into the flour mixture. Add oil to the flour and use a fork, two knives or pastry cutter and process the mix until the mixture forms crumbs the size of peas. Drizzle the milk over the flour until mixture comes together. Mix the sweet potato and add to the dough. Mix only until roughly combined.

Dump out onto a well-floured surface. Knead and fold lightly about six times. Roll the dough out to into a rectangle. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 squares. Alternatively, use a biscuit cutter or a drinking glass, dipped in flour, to cut out 8 biscuits. Re-work the scraps and cut out 2 more biscuits.

Transfer biscuits to a sheet pan lined with parchment paper and bake for 16 to 20 minutes, until the tops are browned and the biscuits are cooked through.