We've been making some pretty flavorful biscuits this week and this one is no exception! Sweet Potato biscuits are a unique spin on a biscuit for breakfast with a spicy sausage gravy, or for dinner as the bun for some roasted turkey sliders with tart cranberry relish. They're savory, which is not what people normally expect with sweet potato. They have a beautiful orange color to them for fantastic plate appeal. Give them a try. We think you're going to love them!
Procedure: Biscuit Method
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 course 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.
The Makeup of Biscuits