These Sweet Potato Drop Biscuits are multi-purpose. And they’re forgiving. These biscuits are my best friend.
First, they’re are a simple and tasty recipe for those of you who have yet to finalize your Thanksgiving Day menu. Procrastinators! If you’re scrambling for last minute ideas, don’t fret….these biscuits are so easy and nobody can pass up sweet potato biscuits. I mean…come on!
If you already have your Thanksgiving menu planned, printed and laminated then you may not need this biscuit recipe for the big day BUT you will most likely be looking for recipes to use up your leftovers on Friday and Saturday. These biscuits are a perfect way to use up leftover sweet potatoes!!
These biscuits are also extremely forgiving. I’ll tell you a little story. The recipe called for kneading/rolling the dough out then using a biscuit cutter to form into biscuits. But our dough was way too wet to roll out. No problemo…we made drop biscuits instead. But then I noticed I messed up. Big surprise there. I added 1 1/4 cups butter instead of 1 1/4 sticks butter!! Details details. The biscuits still turned out fantastic despite our butter overload. I imagine that if you used the right amount of butter you’d be able to roll the dough out and form pretty biscuits. But that’s not any fun! 😉
Happy Thanksgiving!!!
Here’s what you’ll need
Sift together flours, baking powder, sugar and salt
Using a food processor, combine sweet potato and buttermilk. Then transfer mixture to a bowl
Mix the butter together with the dry ingredients…ours is just about overflowing!
Now add the buttermilk mixture back in
Drop heaping tbsps of batter on prepared baking sheets then brush them lightly with egg wash
Perfect for Thanksgiving…or breakfast…or for using up leftover sweet potatoes!
- 1 sweet potato, cooked and mashed
- 1¼ cups buttermilk
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2 tablespoons baking powder
- 4 teaspoons sugar
- 1 teaspoon salt
- 1¼ sticks cold unsalted butter, cubed
- 1 egg, beaten with 1 tablespoon of water
- Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the mashed sweet potato and the buttermilk to a food processor and pulse until smooth. Transfer mixture to a bowl and set aside.
- In a large bowl, sift together both flours and baking powder. Add sugar and salt too. Add to the food processor and pulse 2 or 3 times, just to combine.
- Add the butter pieces next. Mix until the butter resembles coarse meal. Gradually add the buttermilk mixture and mix until the dough comes together.
- Drop heaping tablespoons of batter to the lined baking sheets, leaving 2 inches (or so) around each biscuit. Brush the tops lightly with egg wash.
- Bake for 20 minutes, until golden brown.
- For our finishing touch, we melted a couple tablespoons of butter in the microwave then whisked in some honey, then we drizzled the butter mixture on top of the biscuits right when they came out of the oven.
- **The original recipe called for kneading/rolling the dough out then using a biscuit cutter to form into biscuits. Our dough was too wet to roll out. We solved this problem by doing drop biscuits instead. However, after rereading the recipe I noticed that I messed up and used 1 1/4 CUPS butter, not 1 1/4 STICKS butter. Whoops. If the consistency is right, roll out the dough and form into biscuits. If it’s too soft/wet, cheat and make drop biscuits like we did. They taste just as good!
