Sweet Potato Breakfast Biscuits.
This is a gross overstatement of what my weekend really looked like.
I mean, one would assume that my weekend was TOTALLY AWESOME if I ate a sweet potato biscuit topped with a poached egg topped with bacon topped with cheddar and maybe I’m a little crazy but… also topped with a drizzle of maple cream.
Right right?
But no. We ate these last week, way before the weekend even started. Not fair at all. Don’t set yourself up for those sorts of expectations.
What this weekend was really like? Well, it consisted of me dripping a drop of fake truffle oil on boxed macaroni and cheese, and eating it with a MUG third-way full of cold pinot grigio. So, uh… I don’t know. You tell me. That barely compares to a sweet potato breakfast biscuit.
Buuut… it was a little boring in a good way. However, I’m still embarrassed that I just told you what I ate for dinner one night, gourmet box and all. Oh, it had panko on top too! That made it better.
Even though my expectations were sky high after eating such delicious breakfast biscuits – and let me tell you, they were SO delicious that trying to find a synonym for delicious isn’t even worth it, and they were so delicious that I accidentally left them sit out on a baking sheet all night long (because I: 1. fell asleep, b. was lazy or 3. forgot) and my husband still ate three of them 36 hours later for dinner – just the memory of them alone was enough to get me through my boxed-dinner because I am totally making them again to go along with our meal tonight. And I’m doing that because I’m 1. obsessive, b. out of ideas, or 3. sure that they are 100% one of the OMGbestthingsI’veevermade.
I’m going with d: all of the above.
Sweet Potato Breakfast Biscuits
Ingredients
- 3.5 ounces cooked + well-mashed sweet potato
- 1 1/2 cups all-purpose flour
- 1/2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into pieces
- 1/2 cup milk, whole or 2% works best
- for breakfast biscuits: add poached eggs bacon, cheese and your jam or spread of choice
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine flour, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Pour in milk and add sweet potato, stirring with a spoon until thoroughly combined, but not overmixing. Use your hands if needed to bring the dough together – I did.
- Use a 1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then use a biscuit cutter to shape the dough into rounds. Bake for 10-12 minutes, or until biscuits are slightly golden and puffy. While biscuits are baking, prepare your breakfast sandwich ingredients. Eat!
Notes
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I appreciate you so much!
Sorry Monday. You can’t even compare.
136 Comments on “Sweet Potato Breakfast Biscuits.”
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How many sweet potatoes does it take for the recipe?
that totally depends because all potatoes are different – depending on the size it could be 1/2 of one or 2 full ones.
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I just made these tonight for a friend who has been begging me to make her sweet potato biscuits. They turned out great! I used 1% milk and an entire sweet potato. Delicious. Thank you so much! Just might make more tomorrow :)
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I’ve never commented before despite being a longtime fan who tried many recipes on this blog, but on this recipe I must. I have made these biscuits more time than I can count, and they always come out perfect! I’m not even that good at baking! I’ve tried with the potato mashed more or less smoothly, ran out of butter halfway one time, another time discovered I had no baking powder and doubled the baking soda…whatever! These buns are always amazing! They are often eaten straight out of the oven and definitely not just for breakfast. Plus they come together so fast. They also succeeded in impressing my mother :D. Thank you so much for this favorite recipe!
Well this is one of the best things I’ve ever made! Your recipes never disappoint, I need to come around here more often! I was glad I stumbled on this tonight because I had some sweet potato left over from baby food making that I was going to have to toss? I’ve been getting good at using baby food in recipes lately haha.
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Just wondering if by sweet potato you are actually using”sweet potato” or the often confused with yam?
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