We’ve been making some pretty flavorful biscuits this week and this one is no exception! Panhandle Milling’s Sweet Potato biscuits are a unique spin on a conventional flour-only biscuit. Try them for breakfast with a spicy sausage or mushroom gravy for the perfect comfort food feel. Alternatively, use them as a bun for some roasted turkey sliders with a tart, cranberry relish for dinner. Plus, they’re savory, which is not what people normally expect with sweet potato. The roasted shallots just serve to further-enhance and deepen their crave-worthy flavor.
These sweet potato biscuits have a beautiful orange color to them for fantastic plate appeal making them perfect for home bakers and restaurant chefs, alike. Not to mention, sweet potatoes are jam-packed with nutrients like Vitamin A, Vitamin C, and Beta Carotene. Something that’s healthy and delicious? Now that’s a win-win in our book. Give them a try, we think you’re going to love them!
Scale and measure all ingredients.
Sift the dry ingredients together into a large mixing bowl.
Cut the shorting or butter into the dry ingredient mixture using the paddle attachment. If the batch is smaller, you can cut the fat into the dry mixture by hand using your fingers or a pastry blender. Mix until the combination looks like a coarse cornmeal.
Add the liquid to the dry ingredients, mixing only until combined. DO NOT overmix.
Bring the dough to the bench and knead lightly on a floured surface. Rotate the dough 90 degrees between folds.
Knead 10-15 times for about 30 seconds. Dough should be slightly elastic and soft.
Note: Using slightly more shortening and cutting it in less produces a flakier biscuit. Omitting the kneading step produces very tender biscuits with less volume.
Scaling: Approx 1 lb (450g) per dozen 2- inch (5 cm) biscuits.
Roll out the dough on a lightly floured bench or work-surface in a rectangle, about ½ inch thick. Make sure to roll to a uniform thickness.
Cut into desired shape. With a round cutter, be sure to cut straight down and not twist the cutter. Keep the cuts as close together as possible to eliminate waste and scraps, as reworked scrap dough produces tougher biscuits over time. Some bakers prefer cutting into squares, as this will reduce, if not eliminate, scraps.
Place biscuits ½ inch (1 cm) apart on parchment-lined or greased baking sheet. For soft biscuits without crusting sides, make sure to arrange them where they almost touch each other on the pan.
Brush the tops of biscuits with melted butter, milk, or egg wash to aid in browning if desired. For best volume, bake as soon as possible.
Baking: 425°F (218°C) about 12-15 minutes
Just want to make them at home?
Yield: 8 large or 16 small
2 cups Panhandle Milling organic all purpose flour
1/2 cup butter or (organic vegetable shortening)
1/2 tsp. salt
2 Tbsp. sugar
5 tsps. baking powder
2/3 cup milk or buttermilk
1/3 cup mashed cooked sweet potatoes
1/4 cup roasted shallots, chopped