Sweet Potato Biscuits 🍠 OMG Sooo FLUFFY!)😋

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while keeping the biscuits moist.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and can keep the biscuits dairy-free.

Peel and dice sweet potatoes, then add them to a pot of water to boil until fork tender.

Drain the sweet potatoes and mash them in a bowl. If there are strings, blend with a little of the boiling water until pureed.

In a bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt, and whisk together.

Add cold chopped butter and cold butter flavored shortening to the dry ingredients and cut in using a pastry cutter until fine crumbs form.

Add the sweet potato puree to the dry mixture and mix slightly.

Pour in heavy whipping cream and mix until a wet, slightly sticky dough forms.

Flour the work surface and dump the dough onto it, folding it over into layers to create flakiness.

Pat the dough into a rectangle about half an inch thick and cut out biscuits, making sure to cut straight down without twisting the cutter.

Place the biscuits on a prepared baking sheet, ensuring they touch each other to help them rise.

Bake at 450°F for 12 to 14 minutes until golden brown.

While the biscuits bake, prepare sweet potato butter by mixing butter, powdered sugar, and cinnamon until creamy, then add reserved sweet potato puree and mix well.

Once the biscuits are out of the oven, brush them with the sweet potato butter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens