Who says Fall has to be all about pumpkins anyway? Sweet potatoes deserve some love too! These Sweet Potato Biscuits are easy to make and just about as delicious as biscuits can get. They’re fluffy and light and the perfect addition to any Fall inspired meal, be it breakfast, brunch, or dinner! I topped mine with some apple butter and served them with fresh berries as breakfast, but they would be damn good with some gravy or served alongside a pot roast.
These biscuits would be super easy to make vegan too! How? Just sub in some vegan butter for the regular butter and bing-bang-boom, you’ve got vegan biscuits!
I used a 10” cast iron pan to bake these in, and they got a beautiful golden crust on the bottom and the sides because of it. But, you could probably get away with using just about any 10” baking dish to cook these in if need be. I definitely suggest using the cast iron though.
Do NOT skip out on the ‘folding over’ step in the instructions. This is how your biscuits will get all those lovely layers and be more light and ‘fluffy’.
TheSkinnyFork.com Easy to make sweet potato biscuits that are mostly made in a blender before being rolled, cut, and baked to perfection. A perfect addition to any Fall inspired meal! Prep Time: 15 Minutes • Cook Time: 15 Minutes
Servings: 8 • Serving Size: 1 Biscuit • Calories: 262 • Fat: 12 g • Saturated Fat: 7 g • Carb: 34 g • Fiber: 2 g • Protein: 5 g • Sugar: 1 g • Sodium: 294 mg
• 1 C. Cooked & Mashed Sweet Potatoes, Cold
• 1/2 C. Unsweetened Almond Milk, Cold
• 2 1/2 C. Flour
• 2 Tbsp. Baking Powder
• 1 Tsp. Salt
• 1/2 C. Butter, Cold
Directions:
Preheat the oven to 425 degrees F. and lightly coat the inside of a 10” cast iron pan with non-stick cooking spray and set aside.
In a medium bowl, or the base of a stand mixer, beat together the 1 C. sweet potatoes and 1/2 C. milk until smooth and creamy.
Place the 2 1/2 C. flour, 2 Tbsp. baking powder and 1 Tsp. salt into the base of a food processor or blender and blend until well mixed.
Add in the 1/2 C. butter and pulse a few times until a crumbly grain texture is formed.
Add the pumpkin mixture to the flour mixture and pulse again a few times until a thick dough forms.
Turn the dough out onto a floured surface and roll it out into a rectangle.
Fold it over on itself in thirds and roll it out again.
Rinse and repeat this 4 times.
Roll the dough out to be about 1” thick and use a round biscuit or cookie cutter to cut out your biscuits.
Place the biscuits into the prepared cast iron pan and place it into the oven to bake for about 15-18 minutes or until the tops are golden brown and edges are browning.
Once done, remove from the heat and allow to cool slightly before handling.
Enjoy right away or store in a cool dry place for up to 3 days.
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Low Potassium • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher