Load image into Gallery viewer, Flaky Sweet Potato Biscuits Recipe | How To Cuisine

            
                Load image into Gallery viewer, Baking Flaky Sweet Potato Biscuits | How To Cuisine

            
                Load image into Gallery viewer, Flaky Sweet Potato Biscuits Ingredients | How To Cuisine

            
                Load and play video in Gallery viewer, Sweet Potato Biscuits Recipe Youtube Thumbnail | How To Cuisine
On Sale

Flaky Sweet Potato Biscuits

This post may contain affiliate links. Please read our disclosure policy. 

This flaky sweet potato biscuit recipe is so delicious and perfect for Thanksgiving! It has a delicate and naturally sweet flavor, is flaky, buttery, and above all delicious!

Bon appétit!

 

Difficulty: pineapple gold pineapple gray pineapple gray

Prep time: 10 mins / Cook time: 25 mins / Servings: 8 biscuits

- - - - - - - - - - - - - - - - - - - - - - - - - - -

Sweet Potato Biscuits

½ cup (120ml) - Milk

1 tsp (5ml) - Lemon juice

1½ cup (370g) - Mashed sweet potatoes

2 tbsp (45ml) - Maple syrup 

¾ cup (170g) - Butter

3¼ cups (465g) - All-purpose flour

5 tsp (22g) - Baking powder

2 tsp (10g) - Salt

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.


Sweet Potato Biscuits

1 - Preheat your oven to 420°F (215°C).

2 - Combine the milk and lemon juice into a pouring jug, give it a quick stir and set it aside for 3 to 5 minutes. 

3 - Add the mashed potato, maple syrup, and milk to a large mixing bowl, and whisk until well combined. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

4 - Grate the butter into another mixing bowl using a box grater. Add the flour, baking powder, and salt to the butter. Gently mix it all together with your hands.

Tip: Make sure not to melt the butter between your fingers. 

5 - Pour the sweet potato mixture over the flour mix and start mixing using a spatula. When a dough starts to form, transfer it to your work surface and bring it together to form a large rectangle. At this stage, do not attempt to perfectly combine the dough. It should stay lumpy and floury.  

Tip: We love to work our doughs on this reversible cutting board with integrated hand grips from John Boos.

6 - Once you shape a rectangle, fold the dough like an envelope using a dough scraper, pivot it 90°, and flatten it again into a rectangle. Then, repeat this step two more times. 

7 - After the third fold, flatten the dough into a 1-inch thick rectangle and trim the edges using a sharp knife. Then, divide the dough into 8 even biscuits and transfer them to a baking tray lined with parchment paper (or like us a silicone mat)

Tip: We love these knives and recommend this quality kit from GrandTies for home and professional chefs. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.

8 - Brush the biscuits with some heavy cream using a pastry brush (boar/silicone), and bake them in a 420°F (215°C) oven for about 25 minutes. 

9 - Once baked, let the biscuits cool for a couple of minutes before tasting.

10 Enjoy!

Watch our video for more details!

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

 - - - - - - - - - - - - - - - - - - - - - - - - - - - 

🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

Enjoy our content? Support us! 💖

Patreon How To Cuisine

 

The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.



  • -
  • Regular price
    ( / )

    Reviews

    Customer Reviews

    Based on 1 review Write a review