I’ve wanted to try making sweet potato biscuits since I tasted one at a farmer’s market. This is a great way to use extra sweet potatoes. I’ve been growing sweet potatoes for the last 3 years. The yield gets better every year but I supplement our supply by going to a local pick your own farm. The sweet potatoes there are huge and before you know it, you are coming home with 30 pounds of sweet potatoes.
Dry ingredients and butter:
After butter is cut in with a pastry blender and the sweet potato puree mixed with kefir:
Biscuits cut and ready to go into the oven:
A tip for the last bit of dough, press it into the biscuit cutter, then pop it out or you can just shape the last on by hand.
To make flaky biscuits, don’t over knead the dough. Use a minimum amount of stirring and kneading until the dough barely comes together. It’s okay if the dough is a little lumpy. One time I made these and I forgot to put in the sugar, they turned out just fine! You could make these with white flour or a combination of white and whole wheat. Make sure your sweet potato puree is cool. If it is hot it will melt the butter in your dough and you won’t get flaky biscuits.
The actual number of biscuits you get will depend on the thickness of the dough and size you cut them. In the photo above I rolled the dough thinner and got 14 biscuits. These make great little sandwiches. Slice in half horizontally and add a sausage patty or an egg or both. You can add a few slices of pepperoni and a slice of pepper jack cheese. I’ll bet you can think of some more creative ways to use these biscuits!