Why You’ll Love this Sweet Potato Buttermilk Biscuits Recipe
If you’re looking for a delicious twist on traditional biscuits, you’ll absolutely love this Sweet Potato Buttermilk Biscuits recipe.
I can’t get enough of the unique flavor that sweet potatoes bring to the table. Not only do they add a subtle sweetness, but they also make the biscuits incredibly moist.
Plus, the combination of buttermilk and sweet potatoes creates a tender texture that’s simply irresistible.
I love serving these biscuits warm, slathered in butter or alongside savory dishes. They’re perfect for breakfast, brunch, or any meal.
Trust me, once you try them, you’ll be hooked!
Ingredients of Sweet Potato Buttermilk Biscuits
When it comes to baking, having the right ingredients is essential, especially for something as delightful as Sweet Potato Buttermilk Biscuits. These biscuits are a game-changer, combining the natural sweetness of sweet potatoes with the tangy goodness of buttermilk to create a treat that’s soft, tender, and utterly comforting.
Just imagine pulling a warm biscuit apart, revealing its fluffy interior, and enjoying it with a pat of butter. Sounds amazing, right? To whip up this deliciousness, here’s what you’ll need.
Ingredients for Sweet Potato Buttermilk Biscuits:
- 1/2 cup unsalted butter, cut into small cubes
- 1 (10 ounce) sweet potato, cubed and peeled
- 1 cup cold buttermilk
- 2 tablespoons cold buttermilk (for added moisture)
- 3 cups all-purpose flour (sifted once before measuring)
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1/2 teaspoon cayenne pepper (for a little kick)
Now, let’s chat about the ingredients. First off, using unsalted butter allows you to control the saltiness of your biscuits, which is always a win.
And sweet potatoes—oh, they’re not just for Thanksgiving! They add moisture and a lovely sweetness that pairs so well with the buttermilk. If you’ve never used buttermilk in biscuits before, get ready for a revelation. It makes them so tender and fluffy.
And don’t be shy with the cayenne pepper; it’s just enough to give your biscuits a little zing without being too spicy. I mean, who doesn’t love a little surprise in their food?
How to Make Sweet Potato Buttermilk Biscuits
Alright, let’s delve into the delightful process of making Sweet Potato Buttermilk Biscuits. First things first, you’ll want to start with your 1/2 cup of unsalted butter. Cut it into small cubes and toss those little guys into the freezer for about 15 minutes. This step is essential because cold butter helps create those flaky layers we all crave in a biscuit.
While that’s chilling, grab 1 (10 ounce) sweet potato, peel it, and cube it up. Place those cubes in a microwave-safe dish with about 3 tablespoons of water. Cover it up and microwave on high until they’re super tender—this usually takes about 6 to 8 minutes. Once they’re fork-tender, mash them up and let them cool in the fridge.
Now, let’s bring it all together. In a large bowl, combine 3 cups of all-purpose flour (sifted once before measuring), 1 1/2 tablespoons of baking powder, 1 1/2 teaspoons of salt, 1 tablespoon of sugar, and 1/2 teaspoon of cayenne pepper. You can totally mix it all up with a whisk or fork; just make sure it’s well combined.
Then, cut in the chilled butter. I like to use a pastry cutter, but if you don’t have one, two forks work just fine—just don’t be surprised if your kitchen looks a bit like a flour bomb went off afterward. Once the butter is crumbly and incorporated, stir in your sweet potato mixture along with 1 cup of cold buttermilk and 2 additional tablespoons of cold buttermilk. Mix until the dough just comes together; you don’t want to overwork it.
Next, it’s time to knead that dough lightly on a floured surface. No need to channel your inner bread maker here—just a gentle touch will do. Shape the dough into a rectangle about 7×10 inches thick, then cut out 10 biscuits using a biscuit cutter or a glass. Make sure to space them out about 2 inches apart on a baking sheet.
Now, preheat your oven to 475°F and pop those biscuits in the oven on the top shelf. Bake them for about 15 to 20 minutes. Just a heads-up, these biscuits don’t rise a ton, so cut them to the thickness you want them served. When they come out, they’ll be golden brown and ready to be devoured. Just imagine slathering them with a bit of butter or honey—a perfect comfort food moment, don’t you think?
Sweet Potato Buttermilk Biscuits Substitutions & Variations
Now that you’ve mastered the art of making Sweet Potato Buttermilk Biscuits, you might be wondering how to customize the recipe to fit your taste or dietary needs.
You can easily swap the all-purpose flour for whole wheat or a gluten-free blend to suit dietary restrictions. If you’re dairy-free, try using plant-based milk and butter alternatives.
For added flavor, mix in herbs like rosemary or thyme, or spice it up with more cayenne. You could even replace sweet potatoes with pumpkin or butternut squash for a different twist.
The possibilities are endless, so feel free to experiment!
What to Serve with Sweet Potato Buttermilk Biscuits
While enjoying your Sweet Potato Buttermilk Biscuits, you might wonder what to pair them with for a complete meal.
I love serving them alongside a hearty vegetable soup or a creamy chowder; the flavors complement each other beautifully.
For a more protein-packed option, try grilled chicken or sautéed shrimp.
If you’re feeling indulgent, a drizzle of honey or a dollop of spiced butter enhances their sweetness.
And don’t forget a fresh side salad for some crunch!
With these pairings, your biscuits will shine and create a delightful dining experience that you and your guests will love.
Additional Tips & Notes
To guarantee your Sweet Potato Buttermilk Biscuits turn out perfectly, I recommend a few helpful tips.
First, make sure your butter stays cold; it creates flaky layers. Don’t skip chilling the cubed butter in the freezer.
Next, handle the dough gently; over-kneading can lead to tough biscuits. When cutting out biscuits, aim for uniform thickness, as they won’t rise much.
Finally, keep an eye on them while baking; the tops should be golden brown. Using fresh, high-quality ingredients will also enhance the flavor.
Enjoy your delightful biscuits warm with a pat of butter or a drizzle of honey!