sweet potato biscuits recipe
- The Best sweet potato biscuits recipe
- Creamy Sweet Potato Biscuits with Garlic Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Sweet Potato Biscuits with Garlic Tomato Sauce Works
- ❓ Frequently Asked Questions About Creamy Sweet Potato Biscuits with Garlic Tomato Sauce
The Best sweet potato biscuits recipe
Creamy Sweet Potato Biscuits with Garlic Tomato Sauce
A tender, slightly sweet biscuit base paired with a savory garlic tomato sauce—perfect for breakfast, brunch, or a cozy dinner side. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 cup unsalted butter, cold and cubed
- 1 large sweet potato, peeled and grated
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, salt, and baking powder. Add cold butter and grated sweet potato, then mix until the butter is fully incorporated. -
3
Using a pastry cutter or your fingers, work the mixture until the dough resembles coarse crumbs with pea-sized pieces. -
4
Scoop 2 tablespoons of dough for each biscuit and roll gently into a 1-inch circle. Place on the prepared baking sheet, spacing them 1 inch apart. -
5
Bake for 12–15 minutes, or until golden brown on the edges. Remove from oven and let cool for 5 minutes before serving. -
6
While biscuits bake, heat tomato sauce in a small saucepan over medium heat. Stir in garlic, olive oil, and oregano. Simmer for 5 minutes, then season with salt and pepper.
🔧Equipment
- Mixing bowl
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Sweet Potato Biscuits with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Creamy Sweet Potato Biscuits with Garlic Tomato Sauce
1. What is the best way to store sweet potato biscuits to keep them fresh?
Store leftover sweet potato biscuits in an airtight container at room temperature for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a bag or container, labeled with the date. Frozen biscuits stay fresh for about three months.
2. Can I substitute sweet potatoes with another type of potato?
While sweet potatoes add natural sweetness and color, you can use regular potatoes for a slightly different texture. For best results, choose russet or Yukon gold potatoes, which hold their shape better when baked. Adjust the baking time slightly if using them instead.
3. Why do my sweet potato biscuits turn out crumbly instead of tender?
Crumbly texture often happens when the sweet potatoes are overcooked or too dry. Ensure you use a ripe sweet potato (firm but yielding to gentle pressure) and peel and cube them thoroughly before baking. If the biscuits are still dry, lightly brush them with a little melted butter before serving.
4. Are these biscuits suitable for gluten-free diets?
These biscuits are not inherently gluten-free, as they contain all-purpose flour. If you need a gluten-free version, replace the flour with a certified gluten-free blend while keeping the rest of the ingredients the same.
5. Can I add other flavors or mix-ins to these biscuits?
Absolutely! Consider adding chopped nuts, dried cranberries, or a sprinkle of cinnamon for extra flavor. For a savory twist, try swapping the sugar for brown sugar and adding a pinch of smoked paprika. Always adjust the baking time if adding wet ingredients like applesauce or yogurt.
