When I tell you these are THE BEST biscuits you will ever have, I really mean it! And when I say that there are what looks like a thousand layers in these Sweet Potato biscuits, well….a picture is worth a thousand layers, uh words! Ok, it’s a lot of layers happing here.
Here are two of my favorite things put together in absolute harmony. I have made a few tries at making biscuits with sweet potatoes but they were always fails; too dense, no flavor, no rise, and definitely no layers.
Most scratch biscuits are made by combing wet and dry, patting out on aboard and cutting them out. When you add a dense vegetable like sweet potatoes, you need help with some lift so they can rise. You also want to add enough sweet potatoes so you can actually taste them in the biscuits which most recipes fail at.
The key are these things: folding the dough and adding a leavening agent like Bakewell Cream. This is an old fashioned ingredient that really helps things rise a mile high like biscuits. It’s a dry ingredient and there’s no cream in it. It’s a mixture of sodium pyrophoshate, a mineral acid, and corn starch added to prevent moisture absorption. It’s also GMO, aluminum and gluten free if you were wondering.
I am not being paid for this, I just really think it’s s great product. You can get it on Amazon if your store doesn’t carry it.
The other important thing to remember is to keep all of your ingredients as cold as possible
So this recipe also contains baking powder AND baking soda. The chemistry of leavening, cold ingredients, high heat, and folding your dough over a few times will give you the layers and the lift of a cooks dreams.
They are perfect of course for breakfast but are also great with dinner or made into Breakfast Sandwiches like the ones I made here with Maple Turkey Sausage. Soooo good.
Other recipes you’ll love:
Maple Turkey Sausage
1,000 Layer Sweet Potato Muffins
- October 28, 2018
- 16 biscuits
- 2 hr
- Print this
- 3 3/4 cups AP flour plus extra for rolling
- 1/4 cup corn starch
- 2 tbsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp Bakewell Cream
- 2 tsp salt
- 1/4 cup granulated sugar
- 1 + 1/2 stick of very cold butter grated
- 1 tbsp melted butter
- 1 1/2 cups mashed and chilled sweet potatoes from 2 large sweet potatoes
- 1 cup cold buttermilk
- Step 1
- Bake sweet potatoes at 400F for about an hour until soft. Place in the fridge to chill. This may be best to do the night before soft will be very cold when ready to use.
- Step 2
- After grating the butter, put in the freezer on a piece of parchment to stay cold.
- Step 3
- Preheat oven to 500F
- Step 4
- Prepare a baking pan or sheet with parchment and set aside.
- Step 5
- In a large bowl, combine the dry ingredients by whisking together.
- Step 6
- Peel, mash and measure 1 1/2 cups of the sweet potatoes and cut them into the dry ingredients. Place in the fridge to keep cold.
- Step 7
- The next steps you’ll need to work fast. Keeping everything cold is the key.
- Step 8
- Have your floured surface and rolling pen ready.
- Step 9
- Now add the butter and the buttermilk to the dry ingredients. Try to cut in the butter first, then add the buttermilk to combine.
- Step 10
- Dump the mixture onto the floured surface. Flour your rolling pin and roll into a 1 inch circle. Fold the dough into thirds. Roll again and repeat. Fold and roll out once gain into a 1 inch rectangle ( making this the third time ).Add flour as needed between rolls.
- Step 11
- At this point you can put the dough in the fridge to get cold again of needed. You can also do this after you cut them out.
- Step 12
- Cut 16 biscuits using a 3 inch biscuit cutter or whatever is handy like a glass cutting as close as possible to each other as not to have to handle the dough too many times. Roll the scraps and cut until all dough is used up.
- Step 13
- Place them on the pan about 2 inches apart. Brush the tops with melted butter and bake immediately for about 8-10 minutes until golden brown on top.
- Step 14