Ty's Down Home Sweet Potato Biscuits
Fluffy flaky tender sweet potato biscuits kissed with just a touch of brown sugar and love. The perfect brunch worthy biscuit.
Prep Time10 mins
Cook Time15 mins
chilling time15 mins
Total Time25 mins
Servings: 12 biscuits
- 2 1/4 c all purpose flour
- 2 tbsp sugar
- 1 1/2 tbsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/2 c butter cubed and chilled
- 1/2 c whole milk
- 1/3 c sweet potato puree canned
- 2 tbsp brown sugar
Pre-heat oven to 400 degrees. Mix together the milk, sweet potato, and brown sugar. Chill it int e fridge or freezer for 15 minutes along with the cubed butter.
Combine all of the dry ingredients and cut in the butter. Once it is a mealy consistency, pour in the sweet potato milk. Work the dough into a soft crumbly ball and pour it out onto to a floured surface.
Knead into a 5-6 inch rectangle and fold. Then knead and press it another 3-4 time. Roll the dough about 1/4 inch thick and cut to preferred size. I use a 3" biscuit cutter to get 12. Reshape and roll the dough again to continue making cuts.
Place biscuits on a baking sheet and brush with butter. Be sure to allow a little space between biscuits to expand and touch during baking. Bake in preheated oven for 12-15 minutes.
Serving: 0g | Calories: 183kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 323mg | Potassium: 226mg | Fiber: 0g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 1.5mg | Calcium: 87mg | Iron: 1.3mg