My First Biscuit Disaster
I tried making biscuits when I was young. They came out like little rocks. My brother called them hockey pucks. I still laugh at that.
It taught me a good lesson. Baking is about being gentle. You must handle dough with a soft touch. This matters because heavy hands make tough biscuits.
The Magic of Sweet Potato
Sweet potato makes these biscuits special. It adds a soft sweetness and a lovely orange color. Doesn’t that smell amazing when it bakes?
Fun fact: The vinegar helps keep them fluffy! It reacts with the baking soda. This creates little air pockets. That is the secret to a light biscuit.
Putting Them Together
Use very cold butter and shortening. This is important. When cold bits melt in the oven, they create steam. That steam lifts the biscuits up high.
Fold the dough, don’t stir it hard. Knead it just a few times. Can you see the little flecks of butter in your dough? That is a perfect sign.
Why This All Works
These biscuits feel like a hug. They are soft and a little sweet. This matters because food should make you feel good inside.
They are also a clever trick. You use a vegetable in a pastry. It makes them moist and adds nutrients. What is your favorite way to eat sweet potatoes?
Your Turn in the Kitchen
Now you try. Do not worry about perfect shapes. Rustic biscuits taste just as wonderful. The melted butter on top makes them golden.
Let them cool a bit before eating. It is hard to wait, I know. What will you eat them with? Honey, jam, or just plain butter? Tell me your plan.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sweet potatoes | 2 ½ pounds (1134 grams) | 4 to 5 medium |
| Cider vinegar | 2 tablespoons | |
| Cake flour | 3 ¼ cups (13 ounces/369 grams) | |
| Dark brown sugar | ¼ cup packed (1¾ ounces/50 grams) | |
| Baking powder | 5 teaspoons | |
| Baking soda | ½ teaspoon | |
| Salt | 1 ½ teaspoons | |
| Unsalted butter (chilled) | 8 tablespoons (1 stick) | cut into ½-inch pieces |
| Unsalted butter (melted) | 2 tablespoons | for brushing |
| Vegetable shortening | 4 tablespoons | cut into ½-inch pieces |
Fluffy Sweet Potato Biscuits: A Cozy Kitchen Memory
Hello, my dear. Come sit a spell. Let’s make my sweet potato biscuits. They are like little pillows of autumn. My own grandma taught me this recipe. I still smile thinking of her flour-dusted apron.
The secret is in the sweet potato. It makes them so tender and sweet. You will love the color, a soft sunset orange. Doesn’t that smell amazing when they bake? It fills the whole house with warmth. Let’s get our hands in the dough together.
Ingredients
- 2 cups cooked, mashed sweet potato (cooled)
- 1 teaspoon white vinegar
- 3 cups all-purpose flour, plus more for dusting
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup (1 stick) cold unsalted butter, cubed
- ¼ cup cold vegetable shortening
- ¾ cup cold buttermilk
- 2 tablespoons melted butter (for brushing)
Instructions
Step 1: Prepare the Sweet Potato. Prick sweet potatoes with a fork. Microwave or bake until very soft. Slice open to release steam, then scoop flesh into a bowl. Mash until smooth and stir in the vinegar. Measure exactly 2 cups, then let cool completely.
Step 2: Make the Biscuit Mix. In a food processor, combine flour, sugar, baking powder, salt, and baking soda. Add the cold butter and shortening. Pulse until the mixture resembles coarse sand. In a large bowl, gently fold this dry mixture into the cooled sweet potato mash using a spatula. Stir in the cold buttermilk just until combined.
Step 3: Knead & Cut. Sprinkle flour on a clean surface. Turn the dough out and gently press it together. Knead lightly 8-10 times—do not overwork. Pat the dough into a 1-inch thick circle. Cut out biscuits with a floured glass or cutter.
Step 4: Bake. Place biscuits on a parchment-lined baking sheet. Brush tops with melted butter. Bake at 425°F (220°C) for 18-22 minutes, until puffed and golden. Let cool slightly before serving.
Cook Time: 18–22 minutes
Total Time: About 1 hour
Yield: About 12 biscuits
Category: Bread, Side Dish
Three Fun Twists on Our Biscuits
These biscuits are wonderful just as they are. But sometimes, it’s fun to play. Here are three little ideas from my kitchen. Try one next time you feel adventurous.
- Savory Herb: Add 1 tablespoon of chopped fresh rosemary to the dry mix. It’s lovely with a bowl of soup.
- Cinnamon Sugar Swirl: Roll the dough out, sprinkle with cinnamon sugar, and fold it over. A sweet treat for breakfast.
- Cheesy Chive: Gently fold in ½ cup of sharp shredded cheddar and 2 tablespoons of chopped fresh chives.
Which one would you try first? Comment below!
Serving Your Golden Biscuits
Oh, the best part! Serving these warm biscuits. Split one open and watch the steam rise. I love to slather them with honey butter. The sweet, salty mix is just right.
They are perfect with a big pot of chili. Or serve them with roasted chicken and greens. For a simple snack, just a dab of jam will do. My neighbor loves them with a cup of spiced apple cider. My husband prefers a cold glass of sweet tea. Which would you choose tonight?
Keeping Your Biscuits Happy and Fresh
These biscuits are best the day you make them. But I always make a double batch. Let them cool completely first. Then store them in a tin at room temperature for two days.
For longer keeping, freeze them. Wrap each biscuit tightly in plastic wrap. Pop them all into a freezer bag. They will keep for a month. I once forgot a batch in my freezer for weeks. They were still a lovely treat with Sunday soup.
To reheat, wrap them in foil. Warm in a 350-degree oven for 10 minutes. This brings back their soft, fluffy heart. Batch cooking matters. It turns a busy Tuesday into a cozy moment with a warm biscuit.
Have you ever tried storing biscuits this way? Share below!
Biscuit Troubles? Let’s Fix Them Together
First, tough biscuits. This happens if you overwork the dough. Handle it gently, just until it comes together. I remember my first batch was like hockey pucks. I learned to be light with my hands.
Second, biscuits that don’t rise. Your baking powder might be old. Test it with hot water. It should bubble wildly. Fresh leavening gives you that beautiful, tall lift.
Third, dry biscuits. Be sure to measure your mashed sweet potato correctly. You need exactly two cups. Too little makes the dough dry. Getting this right matters for a tender, moist crumb every time.
Which of these problems have you run into before?
Your Biscuit Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. Results may be a bit more crumbly.
Q: Can I make the dough ahead? A: Yes. Shape and cut the biscuits. Chill them on the sheet overnight. Bake them fresh in the morning.
Q: What if I don’t have shortening? A: Use all butter. Your biscuits will be rich and a bit more crisp.
Q: Can I halve the recipe? A: Absolutely. Just halve all the ingredients. It works perfectly for a smaller batch.
Q: Any extra tips? A: Don’t twist the biscuit cutter. Press straight down. Twisting seals the edges and stops the rise. Fun fact: Sweet potatoes are packed with vitamin A, which is great for your eyes!
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these golden biscuits. They always remind me of autumn afternoons. My kitchen window steams up while they bake. It is my favorite smell.
I would love to hear about your baking adventure. Your stories make this corner of the internet so special. Tell me all about it.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington
Fluffy Sweet Potato Biscuits
Description
Light and fluffy biscuits with the natural sweetness of sweet potatoes.
Ingredients
Instructions
- Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl and mash until smooth. (You should have 2 cups. Reserve any extra for another purpose.) Stir in vinegar and refrigerate until cool, about 15 minutes.
- Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, chilled butter, and shortening in food processor until mixture resembles coarse meal. Transfer to bowl with cooled potatoes and fold with rubber spatula until incorporated.
- Turn dough out onto floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about 1 inch thick. Using 2¼-inch biscuit cutter dipped in flour, cut out biscuits and arrange on prepared baking sheet. Pat remaining dough into 1-inch-thick circle and cut out remaining biscuits.
- Brush tops of biscuits with melted butter and bake until golden brown, 18 to 22 minutes. Let cool 15 minutes. Serve. (Biscuits can be stored at room temperature in an airtight container for 2 days.)
Notes
- View Nutritional Information