What is the secret to the best biscuit?
The secret to the best biscuits is cold butter. Really cold. Often biscuit dough is worked to much softening the butter before they bake. This is why it is best to use cold or frozen butter grated with a cheese grater into the dough.
What is the secret to fluffy biscuits?
Fully incorporating the butter and flour creates fluffy, airy and light biscuits. Flours with a lower proteion content also keeps biscuits fluffy and tender.
Can you freeze sweet potato biscuits?
Most biscuits freeze well. Let the baked biscuits cool completely before freezing. To protect flavor and prevent the baked products from drying out, wrap tightly in heavy duty aluminum foil or freezer wrap, or pack in freezer bags.
What to serve with sweet potato biscuits?
Sweet potato biscuits go well with everything! Ribs, as a bacon, egg, and cheese, or with our delicous ginger pear jam.
Sweet Potato Biscuit Recipe
Equipment
- 1 Mixing Bowl
- 1 Spatula
- 1 Whisk
- 1 Set of Measuring Cups
- 1 Set of Teaspoons
- 1 Baking Sheet
- 1 Biscuit Cutter or Cup
- 1 Cheese Grater
Ingredients
- 2 cups All Purpose Flour
- 1 tbsp Baking Powder
- 1 tsp Salt
- 8 tbsp Salted Butter (Cold)
- 3/4 cup Milk
- 1 cup Mashed Sweet Potato
- 1 tbsp Brown sugar
Instructions
- Microwave or bake the sweet potato
- Mix flour, baking powder, salt, and sugar in the bowl
- Grate the cold butter into dry ingredients
- Blend 1 cup sweet potato and milk
- Add sweet potato/ milk mixtures to the bowl and mix
- Once the ingredients come together flour the counter and knead the dough. Folding it over itself to create flaky layers
- Roll or pound or to 1/2 inch thick
- Using a biscuit cutter or largemouth cup create biscuit shapes in the dough
- Repeat until all the dough is used
- Bake on a baking sheet for 12-14 minutes until goldern brown
- Brush the tops of the biscuits with melted butter after baking
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