I originally planned for these sweet potato biscuits to be this year’s Thanksgiving leftover recipe, but they came out so well, I decided to upgrade them, and I’m now officially suggesting you make these as one of the centerpieces for your feast. The downside of that plan is that you’ll have to share them with your guests.
Adding things like mashed sweet potatoes can cause all sorts of issues in a biscuit recipe, since they need to take the place of some of your “wet” ingredients, and considering how much thicker they are than something like buttermilk, over-mixing the dough can occur. By the time the potato mixture is incorporated, you can develop too much gluten, which can make biscuits tough.
So, to protect against that, we’ll do most of the mixing while we form and fold our dough on the work surface. Not only does this make for a tender biscuit, but as you saw, we also get lots of beautifully buttery layers.
These are amazing with just plain butter, but for a little seasonal twist, I made a pomegranate spread, and have explained how to do that below. No matter what you serve this with, I really do hope you give these amazing sweet potato biscuits a try soon Enjoy!
Ingredients for 8 large or 12 normally sized Sweet Potato Biscuits:
1 1/2 cup mashed orange sweet potatoes (cooked in well-salted water, drained thoroughly)
3 1/4 cups *self-rising flour
(*if using all-purpose flour, add 4 1/2 tsp baking powder and 1 1/2 tsp fine salt)
1 rounded tablespoon brown sugar
12 tablespoons ice cold butter, grated in
1/2 cup buttermilk
For the pomegranate spread:
4 tablespoons room temp butter
1 teaspoon pomegranate syrup, aka pomegranate molasses (you can make your own by reducing juice until it thickens)
1 teaspoon fresh pomegranate juice, for a better color
fresh pomegranate seeds to garnish