Sweet Potato Biscuits Recipe

A plate with 2 sweet potato biscuits basted with melted butter.

No ratings yet

The softest sweet potato biscuits ever, with flavors of honey and coconut oil. The total preparation time assumes 3 separate rises of the dough. One of the rises is done in the refrigerator for at least 4 hours. Although the dough can also perform a cold rise overnight in the refrigerator.

Prep Time40

Cook Time15

Dough rising time6 30

Total Time7 25

Course: Bread

Cuisine: American

Keyword: Sweet potato biscuits

Servings:

Calories: 133.1kcal

Author: Susan Pridmore

Equipment

Kitchen scale
Food Processor
Large mixing bowl
Potato Ricer
Medium bowl
Whisk
Rubber spatula
Plastic wrap
Wax paper

Ingredients

6.5 ounces all-purpose flour (1 ¼ cups)
2.3 ounces brown rice flour (⅔ cups)
1 tablespoon baking powder
2 teaspoons instant yeast (also called Rapid-Rise)
3 tablespoons unsalted butter very cold
3 tablespoons coconut oil
1 teaspoon kosher salt
⅓ cup cooked and mashed sweet potato
1 large egg
⅔ cup low-fat buttermilk
2 tablespoons honey orange-flavored is my favorite

Instructions

Place the flours, baking powder and instant yeast in the bowl of a food processor fitted with a blade. Pulse them a few times to evenly distribute the baking powder and yeast through the flours.
NOTE: If you don't have a food processor, place these ingredients in a large mixing bowl, and thoroughly whisk them together. It's important to make sure the baking powder and yeast are evenly distributed into the flour.
Slice the butter into ½ tablespoon slabs and add to the bowl, along with the coconut oil and salt. Pulse a few times until the butter is broken into pea-sized pieces. The best way to check this is by dipping a fork into the flour mixture a few times.
Transfer to a large mixing bowl.
NOTE: If you don't have a food processor, use either a pastry blender, two knives, or your fingers to rub the butter and coconut oil into the flour.
Bake the sweet potato until soft (I use the microwave). Spoon out ⅓ cup of sweet potato.
Sweet potato is dense and can be lumpy when mashed, so it's best to mash it using one of these two methods for a beautiful, smooth result:
(1) Use a potato ricer or
(2) Place the sweet potato in the bottom of a small, fine mesh strainer, and use the back of a large spoon to push the potato through the strainer.
Transfer the potato to a medium mixing bowl, and finish mashing with a fork.
Add the egg, buttermilk, and honey, and stir thoroughly using a whisk until you have a nice smooth batter to add to the flour mixture.
Form a well in the middle of the flour with your hand, and pour half of the sweet potato batter into it. Using a spatula, combine the mixture by folding the flour into the batter. Add the remaining batter and continue to mix into the flour mixture.
As soon as the flour and batter are fully integrated, it's time for the first rise. The dough will be very sticky, so don't knead it yet.
Cover the bowl with plastic and allow the dough to rise until it's almost doubled (about 1 ½ hours).
My favorite place to put dough for a rising is the microwave. I place a hot cup of water in the microwave with it so that it's nice and warm, and safe from drafts.
Lightly oil a clean bowl and transfer the dough to it. The process of doing this will deflate the dough.
Cover the dough with plastic, fitting the plastic wrap loosely around the mound of dough, and slide the bowl into the refrigerator. I leave it there overnight, but if you're in a rush, leave it in the refrigerator for at least four hours.
Lightly flour a work space and lay the dough on it. Knead it a few times (10 - 20 times at the most) to get a smooth dough, adding only a little flour as needed.
Place the dough between two pieces of parchment or wax paper, and roll it out into a square or rectangular shape, about ¾" thick.
Line a baking sheet with a fresh piece of parchment paper.
Remove the parchment or wax paper from the dough that's rolled out. Slice the dough into large squares, approximately 3" square. Cut each square diagonally in half to form two triangles per square.
Arrange them on the parchment lined baking sheet, 1-inch distance from each other. Cover loosely with plastic wrap and place in a warm area of your kitchen to rise for an hour. They should be 1 inch to 1 ¼ inches high.
Preheat the oven to 375˚ F. I always have a baking stone in my oven, but it's not critical. The benefit of a baking stone is that it can evenly heat the baking sheet and reduce problems with uneven heat in the oven. If you're using a baking stone, place it on the center rack, or one rack down from the center.
Bake the biscuits for 10 minutes and increase the heat to 400˚ F. Bake for another 5 - 10 minutes. The surfaces should be a little more than lightly browned.
If you have a temperature probe, the internal temperature of the biscuits should reach 200 degrees F.
These biscuits are best served warm with butter and honey.

Nutrition