There’s something magical about the aroma of freshly baked biscuits wafting through your kitchen, especially when these biscuits boast the soft sweetness of sweet potatoes paired with warming spices like cinnamon and nutmeg. Flaky Southern Sweet Potato Biscuits with a Hint of Spice are exactly what you need to elevate the humble biscuit into something extraordinary. Imagine biting into layers of flakiness that melt in your mouth, offering subtle sweetness at every turn. These biscuits are perfect for a myriad of occasions, whether a festive holiday meal or a quiet weekend breakfast.
The simplicity of this recipe means even the busiest cook can whip them up without much fuss. Each bite brings a comforting blend of flavors and textures that can stand alone or complement sweet or savory toppings. Their golden-brown tops invite you to break them open and enjoy the buttery, slightly sweet insides, making them a truly versatile addition to any meal plan. Let’s dive into how you can create this delightful dish in the comfort of your own home.
Why You’ll Love This Flaky Southern Sweet Potato Biscuits with a Hint of Spice
- Comforting Flavors: The combination of sweet potatoes and spices creates a warm, inviting flavor profile.
- Texture Perfection: Experience flaky layers that give a melt-in-the-mouth feel with every bite.
- Versatility: These biscuits can be served with both sweet and savory toppings, perfect for any meal.
- Simple Ingredients: Using pantry staples ensures these become a go-to recipe.
Preparation Phase & Tools to Use
Getting everything ready is crucial to ensuring you produce the best biscuits. Start by tidying your kitchen space to have easy access to all your ingredients and tools. You’ll need a mixing bowl, a cheese grater, and a cookie cutter or a glass for cutting the biscuits. Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature when the biscuits go in. Prepare your baking sheet by lining it with parchment paper to prevent the biscuits from sticking and to simplify cleanup.
Before you begin mixing, take a moment to grate the cold butter using the large holes of a cheese grater—this technique ensures the butter gets evenly distributed throughout the dough, creating that desired flaky texture. Keep the grated butter in the fridge until you’re ready to incorporate it into the flour mixture to prevent it from melting prematurely. Ensure your workspace is dusted with flour before rolling out the dough to prevent sticking. This organized preparation will make your biscuit-making journey smooth and enjoyable.
Ingredients
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter (cold, grated)
- ⅔ cup whole milk
- ¾ cup mashed sweet potato (from 1 small sweet potato)
Instructions
Step 1: Mix the Dry Ingredients
Begin by combining your dry ingredients. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt. This ensures all the flavors are evenly distributed in the biscuits.
Step 2: Incorporate Butter into Dry Mix
Retrieve your grated cold butter from the fridge. Gently work the butter into the dry mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs. The butter should be evenly coated in flour before adding wet ingredients to create those desired flaky layers.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together your mashed sweet potato and whole milk until smooth. This mixture adds moisture and sweetness to your biscuits.
Step 4: Form the Dough
Create a well in the center of the dry ingredients and pour in the sweet potato milk mixture. Stir until just combined—overmixing will cause the biscuits to be tough rather than tender and flaky.
Step 5: Roll and Cut Biscuits
Transfer the dough onto a floured surface and gently fold it over itself 3 to 4 times, pressing it flat after each fold to help create layers. Roll out the dough to a thickness of 1–2 inches, then cut it into rounds using a cookie cutter or the rim of a glass.
Step 6: Bake to Perfection
Arrange your biscuits on the prepared parchment-lined baking sheet. Bake in the preheated oven for 17–18 minutes or until the tops are a beautiful golden brown. Allow them to cool slightly before serving.
Variations
- Protein: Add cooked and crumbled bacon or chopped ham into the dough for a savory twist.
- Vegetables: Incorporate finely chopped herbs like chives or parsley for a fresh burst of flavor.
- Spices: Experiment with a pinch of ground ginger or cloves for a different undertone.
Cooking Notes
- Ensure the butter remains cold, as this will help create the flaky layers you desire.
- Avoid overworking the dough to keep the biscuits from becoming dense.
- Utilize a light hand when folding and rolling the dough to preserve those essential air pockets.
- If your sweet potatoes are too wet after mashing, let them sit in a strainer to release excess moisture.
Serving Suggestions
- Pair with honey butter or any sweet topping for a delightful breakfast treat.
- Serve alongside savory dishes like chili or stew to soak up every drop of deliciousness.
Tips
- Use self-rising flour if you want to skip the baking powder and salt, keeping your recipe streamlined.
- Prepare your sweet potato ahead of time—either by baking or steaming—to speed up preparation when it’s time to bake.
- Store any leftover biscuits in an airtight container to maintain their freshness for several days.
- For an extra burst of flavor, consider brushing the tops with melted butter right as they come out of the oven.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
Nutritional Information
- Calories: 180 per biscuit
- Protein: 2g per biscuit
- Sodium: 200mg per biscuit
FAQs
Can I make these biscuits ahead of time?
Yes, you can prepare the dough ahead, cover it tightly in plastic wrap, and store it in the refrigerator for up to 24 hours before baking. You can also bake the biscuits, allow them to cool, and then freeze them to reheat when needed.
What can I use if I don’t have any mashed sweet potatoes?
You can substitute canned sweet potatoes or pumpkin puree if fresh sweet potatoes aren’t available. Just make sure to adjust the sugar level accordingly based on the sweetness of your alternative ingredient.
How do I ensure my biscuits are flaky?
Keep your butter cold and work it into the flour mixture until it’s in pea-sized pieces. Avoid overmixing the dough and ensure your baking powder is fresh to achieve maximum lift.
Are there any alternatives to whole milk?
You can use buttermilk, plant-based milk alternatives like almond or oat milk, or a combination of milk and yogurt for a slight tang.
Conclusion
These flaky Southern Sweet Potato Biscuits with a hint of spice offer a delightful twist on a timeless classic, bringing together the sweetness of sweet potatoes with warm spices. Whether you fancy them topped with something sweet or paired with your favorite savory dishes, they are sure to be a hit. Easy to prepare and incredibly versatile, this biscuit recipe is a must-try for anyone looking to impress family and friends with minimal effort. Don’t forget to share your experiences and any unique variations you try—your feedback could inspire others to explore this comforting recipe in new and exciting ways!
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Flaky Southern Sweet Potato Biscuits with a Hint of Spice
- Total Time: 38 minutes
- Yield: 12 biscuits 1x
Description
These flaky Southern Sweet Potato Biscuits with a hint of spice offer a delightful twist on a timeless classic.
Ingredients
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter (cold, grated)
- ⅔ cup whole milk
- ¾ cup mashed sweet potato (from 1 small sweet potato)
Instructions
- Begin by combining your dry ingredients. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt.
- Retrieve your grated cold butter from the fridge. Gently work the butter into the dry mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together your mashed sweet potato and whole milk until smooth.
- Create a well in the center of the dry ingredients and pour in the sweet potato milk mixture. Stir until just combined.
- Transfer the dough onto a floured surface and gently fold it over itself 3 to 4 times, pressing it flat after each fold. Roll out the dough to a thickness of 1–2 inches, then cut it into rounds.
- Arrange your biscuits on the prepared parchment-lined baking sheet. Bake in the preheated oven for 17–18 minutes or until the tops are a beautiful golden brown.
Notes
Keep your butter cold and avoid overworking the dough to preserve the flaky texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal
- Sodium: 200 mg
- Protein: 2 g