It’s fall, and that means that I’m working sweet potatoes and pumpkin into everything. Why? They provide a subtle sweetness, a vibrant orange color, and a dose of extra nutrients. And in the case of these Sweet Potato Biscuits, the sweet potatoes keep the biscuits deliciously moist and tender. I think you’ll love these Sweet Potato Biscuits because they’re still super simple to make, and are a fun twist on the usual for your weekend breakfast, or even Thanksgiving dinner.
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What do They Taste Like??
They taste like classic biscuits, but with a very subtle earthy sweetness. The small amount of nutmeg in the dough also gives the biscuits a warm, autumn flavor. They’re like regular biscuits, but extra special.
What Do You Serve with Sweet Potato Biscuits?
Because these biscuits are not overwhelmingly sweet, I think they’d go great served in either a sweet or savory meal. They’re great for breakfast, with eggs and sausage, or just smeared with butter and maple syrup (or honey). But they’d also be great as a side dish with a pot roast, chili, pumpkin soup, or even with Thanksgiving dinner.
Can You Freeze Sweet Potato Biscuits?
Absolutely! Biscuits are great for freezing. If you are cooking for yourself and don’t want the challenge of eating ten biscuits in the next few days, feel free to freeze half. You can freeze your sweet potato biscuits either before or after baking.
To freeze before baking, freeze them first on a parchment lined baking sheet, then transfer to a freezer bag once solid. You can then bake one or more as needed, straight from the freezer. They’ll just need a few extra minutes of bake time.
To freeze after baking, make sure they cool completely to room temperature first. Once cooled, place them in a freezer bag, then toss them in the freezer. They’ll be good in the freezer for about three months.
Do I have to Use a Microwave for the Sweet Potato?
Nope. I used the microwave to cook the sweet potato because it was fast and easy. You can definitely bake the sweet potato, if you like, but that will add about 45 minutes to the time needed to make this recipe (bake 400ºF for about 45 minutes, or until it is soft all the way through). You can also peel, dice, and boil the sweet potato, but keep in mind that this will add a lot more moisture to the biscuit dough, so you may need less milk to make the dough the correct consistency.
Sweet Potato Biscuits
Servings 10Ingredients
- 1 lb. sweet potato (1 cup mashed) ($1.29)
- 2.25 cups all-purpose flour, divided ($0.23)
- 1 Tbsp baking powder ($0.12)
- 1 Tbsp sugar ($0.02)
- 3/4 tsp salt ($0.02)
- 1/4 tsp ground nutmeg ($0.02)
- 8 Tbsp butter, frozen (1 stick) ($1.04)
- 1 cup whole milk ($0.32)
Instructions
- Use a fork to prick the skin of the sweet potato several times. Place the sweet potato on a microwave safe plate, then microwave on high for 5 minutes. After five minutes, use the fork to pierce the sweet potato in the thickest part. If it's not very soft all the way through, microwave for an additional 1-2 minutes, or until the center is very soft.
- Carefully remove the sweet potato from the microwave (the plate will be VERY hot). Use a towel to grasp the sweet potato as you cut open the skin and scoop out the flesh. Scoop out one packed cup of sweet potato and place it in a medium bowl. Use the fork to mash the sweet potato until smooth. Set it aside to cool further.
- Preheat the oven to 400ºF. In a separate large bowl, combine 2 cups of the all-purpose flour (reserving the last 1/4 cup for later), baking powder, sugar, salt, and nutmeg. Stir until these ingredients are very well combined.
- Use a cheese grater to grate the frozen butter into the bowl with the flour mixture. Take care to guard your fingers and knuckles when you get down to the end of the stick of butter. Stir the grated butter into the flour mixture until they are evenly combined.
- Add the milk to the bowl with the mashed sweet potato. Stir or whisk the sweet potato and milk together until they are well combined. A few small chunks of sweet potato are okay.
- Finally, pour the sweet potato and milk mixture into the bowl of flour and butter. Stir to combine the wet and dry ingredients until one cohesive ball of dough forms. Because sweet potatoes can vary in moisture content, you may need to add extra flour or milk to the dough to get the right consistency. The biscuit dough should be slightly sticky, but not so wet that it is glossy, and no dry flour should remain on the bottom of the bowl. If the dough is too dry (not forming a single ball of dough) add a couple tablespoons of milk. If it's too wet, dust it liberally with the reserved flour.
- Turn the dough out onto a well floured surface. Press it down into a flat circle, about 1-inch thick. Use a biscuit cutter or a drinking glass to cut biscuits from the dough. Gather up the dough scraps, reshape them into a 1-inch thick circle, and cut more biscuits. Repeat this until no more dough remains. Place the cut biscuits on a parchment lined baking sheet.
- Bake the biscuits for about 20 minutes, or until they are golden brown on top. Serve warm, with butter or maple syrup.
See how we calculate recipe costs here.
Equipment
- Grater
- Enamelware Sheet Pan
- Wire Cooling Racks
- Enamelware Salad Plate
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love sweet potatoes? ME TOO! Check out some of my other favorite sweet potato recipes: Baked Sweet Potato fries with Peanut Lime Dressing, Streuseled Sweet Potatoes, Chorizo Sweet Potato Enchiladas, Sweet Potato Casserole Baked Oatmeal, or Sweet Potato Tacos with Lime Crema.
How to Make Sweet Potato Biscuits – Step By Step Photos
Start by pricking a one pound sweet potato several times with a fork. This allows steam to escape the sweet potato as it cooks, which will prevent it from exploding in the microwave.
Place the sweet potato on a microwave-safe plate and cook on high for 5 minutes, or until it is tender all the way through. You can test the sweet potato by poking it again with the fork in its thickest spot. The fork should pierce the sweet potato easily. If it’s still hard in the center, microwave for 1-2 minutes longer. Carefully remove the sweet potato from the microwave (the plate will be HOT). Let it cool slightly.
Carefully scoop one cup of the sweet potato flesh out into a bowl (use a towel to hold the hot sweet potato as you scoop). Mash the sweet potato until it is mostly smooth.
Add one cup of whole milk to the mashed sweet potato, then stir or whisk until it is mostly smooth. A few small chunks of sweet potato are fine.
Begin preheating the oven to 400ºF. In a large bowl, combine 2 cups of all-purpose flour, 1 Tbsp baking powder, 1 Tbsp sugar, 3/4 tsp salt, and 1/4 tsp ground nutmeg. Stir the ingredients together until they are very well combined.
Grate one stick (8 Tbsp) of frozen butter into the flour mixture. Stir until the grated butter is well combined with the flour mixture. The small pieces of butter throughout are what will make the biscuits a little flakey.
Pour the milk and sweet potato mixture into the bowl of dry ingredients and stir until a cohesive ball of dough forms. Sweet potatoes can vary in their moisture content, so you may need to adjust the flour or milk to get the right texture dough.
The sweet potato biscuit dough should look like this. Shaggy, sticky, but not glossy and wet. No dry flour should be left on the bottom of the bowl. If the dough is too dry (lots of little pieces, dry flour left in the bowl), add a tablespoon or two of milk. If the dough is too wet (very sticky or glossy), add some of the reserved flour.
Use some of the reserved flour to liberally dust a work surface. Turn the dough out onto the floured surface and press it down into a 1-inch thick circle. Use a biscuit cutter or glass to cut biscuits out of the dough (my glass was 3 inches in diameter). Gather up the scraps, press it down again, and cut more biscuits. Repeat until no more biscuits can be cut.
Place the biscuits on a parchment-lined baking sheet. Transfer to the oven and bake for about 20 minutes, or until they are golden brown.
Serve the sweet potato biscuits while warm. The golden brown color can be kind of masked by their orange hue, so make sure to check closely as you get close to 20 minutes!
I like mine with butter (yes, more butter) and just a little maple syrup for extra autumn-y goodness.
Can I use cooked butternut squash? Thank you, recipe sounds wonderful
Could you do this recipe with tater tots instead of sweet potatoes? I need a recipe that incorporates tater tots for National Tater Tot Day :)
I don’t think that tater tots would be the best substitution here. I love doing a play on nachos with tater tots though or even a topping for chicken pot pie. We don’t have a recipe for one, but Hot Dish is a popular midwest tater tot dish. Good luck!
For people out there who like me are budget conscious. I take an empty tuna can put into a bowl of water filled with a splash or two of white distilled vinegar an let it in the bowl filled with water overnight an take it out the next day an dry it off being careful not to cut your fingers an I use that as my biscuit cutter. It works great. The vinegar takes away the tuna smell.
The ingredient list calls for 1 lb of sweet potato, but the instructions say 1 cup–I’m guessing it’s supposed to be 1 cup and not 1 lb?
You’ll need one cup once mashed, and a one pound sweet potato should be enough (see step two in the instructions). I’ll edit the ingredient list to be more clear. :)
Can you substitute honey for the sugar? Thank you.
Since we haven’t tested this recipe with honey, I can’t say with certainty that the results will be equally successful…but since it’s such a small amount, using honey likely won’t have a huge effect on the outcome. ~ Marion :)
Ok thank you! I made them just using the sugar and they turned out great! Thanks for the recipe!
Wonderful! Thanks for checking back in to let us know! ~marion :)
Can you use canned yams or pumpkin instead of fresh baked sweet potatoes?
Absolutely. But if the sweet potatoes are in any sort of syrup, I recommend omitting the sugar in the recipe. XOXO -Monti
These are my go to biscuits! They freeze well and are always a hit. I do end up adding close to 1 cup of flour because my dough is always so sticky. Make these biscuits; they do not disappoint!
These were a total crowd pleaser, and my crowd is picky! Ate them warm with some homemade cinnamon butter and can’t wait to have the leftovers for breakfast. Yum!! This one is a keeper!
These were so simple to make and so delicious! The recipe was also very straightforward to follow. Thank you so much for including photos of the process, many recipes writers do not. This will be something I will keep revisiting and making for sure! I also ran out of whole milk and used 2/3 cup oat milk and they still turned out just fine :-)
Can you sub honey for the sugar? Excited to try these!
Wht is purpose or objective of sweet potato biscuits?
Their purpose is to be delicious.
Can almond milk be used in place of whole milk?!
I haven’t tried that so I can’t say for sure, but I think almond milk has less fat than whole milk, which might affect the texture of the biscuit.
Thank u clarifying. I thought since someone from previous comment stated they used oat milk I could try almond.
I’ve made these so many times and they are always a hit! Always the first to go and everyone asks for the recipe. I especially love pairing them with honey cinnamon butter along side your kale and chorizo frittata for a delicious and unforgettable brunch.
We make these all the time. Fantastic!
Have made these dozens of times – always incredible. Have recently substituted oat milk and it still worked perfectly. Thank you Beth and team – we LOVE these!
A great addition to our Thanksgiving dinner! First time making biscuits from scratch too. I made the dough the day before and froze the unbaked biscuits, then just popped them in the oven straight from the freezer about 25 min before we were ready to eat. Totally recommend as a make-ahead holiday meal component.
About to make these for the first time! Process was super simple and easy to follow. I’m thinking of trying out the japanese purple sweet potatoes next time :D!
Absolutely fantastic!
Thank you Beth!
Just made these. I had some leftover buttermilk from another recipe on this site so I just used that in place of the normal milk. I always get worried about adding too much flour in recipes like this so I just left my dough a little shaggy and made a flattened drop biscuit rustic-y shape (also might have been a tad lazy). They turned out great!
SO GOOD! My first crack at making biscuits and I LOVED them! I made up a bunch of breakfast sandwiches with scrambled egg and cheddar cheese and froze them and they microwaved so well. This is my new favorite breakfast! Thank you!!
Do you think it would work if I subbed some of the sweet potato with pumpkin for a different flavor?
Yep! Sweet potato and pumpkin purée are very similar, so I think that would also work in this recipe.
These were really yummy with maple syrup and butter. Thanks for the awesome recipes!!
Very nice biscuits, and like all biscuits, quick an easy to make. My dough was vey wet and sticky with just the two cups of flour, so I added the other 1/4 cup, and then probably at least 2 more tbsp. You just have to play it by ear. Served these with your black bean soup and it was a great pairing. Thanks for a good recipe!
Oooh that IS a great pairing. Thanks for sharing Vivian.
I have used this recipe for years.
Works great every time. Moist, tender and oh so good.
Thank you Susan!
These are great!
I’ve made them a couple of times and end up book folding them a few times to build up layers because that’s the way I tend to make biscuits. Does give a really nice layered biscuit.
Also, just tried using refrigerated butter that I cut the butter and work it in with my fingertips. Doesn’t seem to make a difference which is good because I really don’t want to have to clean the grater,
Good to know! Thank you for sharing. Happy to hear it’s a favorite.
Nice color. Didn’t rise much. Bland and tasteless
Waste of a good stick of butter
I’m sorry to hear that Michele! Are there any questions about the recipe I can maybe help you to troubleshoot?
Just tried my hand at making these and mine didn’t really flake or get that puffy looking as yours did? Could I have missed something?
It’s hard to say without having been there to watch your process, but my best guesses are that perhaps they were rolled out too thin, or the dough wasn’t quite wet enough.
I tried this recipe swapping out the flour for gluten free flour. They had a good taste, but even after 25 minutes the insides were still a little gooey. Not sure what I did wrong or if the gluten free flour made a difference. Anyone else try it and have an issue?
Is there any way to make these dairy free? I’m trying to find options for my Daughter who has milk and egg allergies.
Thanks!
Hi there! Luckily there’s no egg in this recipe! But do you have a go to for your dairy swaps? You could use a vegetable based margarine or vegan butter. Then you could swap an unsweetened almond milk or coconut milk for the milk. We haven’t made it dairy free, so it’d be worth experimenting some! Let us know :)
Just made these and holy crap they’re good! Did make 2 slight modifications and they still turned out beautifully:
1) Used half-and-half instead of whole milk
2) Instead of rolling them out, used a greased ice cream scoop then slightly flatted them out. Bake for an extra 3-5 minutes while avoiding the mess of rolling them out :)
Glad to hear it worked Haley! Thanks for sharing!
These have outstanding flavor, so unique to any biscuit I’ve tried and perfect for fall. I’m so glad I took a whack at them, although I definitely left too many chunks of sweet potato in there.
Thanks Becky!
I’m wondering about a GF substitution. Sometimes they aren’t 1:1. I don’t know if that depends on the type of GF flour (amaranth, almond, etc) I swear I saw a question where someone asked that, but I can’t seem to locate it…. Thank you.
Yes you definitely could use a gluten free all purpose flour, such as Cup4Cup or Bob’s Red Mill All Purpose Gluten Free, to swap.
I was going to ask the exact same question Laura did. I recently had to go gluten-free so I am always looking for gluten-free baking options.
I’ve been a fan of your blog for a while but sadly I don’t see a ‘gluten-free’ category in your recipes drop-down menu.
Yes you definitely could use a gluten free all purpose flour to swap. And there is a gluten free category! https://vitalityholisticwellnessguide.com/category/recipes/gluten-free/
Could you substitute all purpose flour for a gluten-free option?
Yes you definitely could use a gluten free all purpose flour to swap.
Ooh, these look amazing! Do you think they could be made using the method from your 5-ingredient freezer biscuit recipe?
Do you mean freezing them before baking?
Oh not the freezing, but could you use the method with the heavy cream like in those biscuits instead of the frozen butter.
While I haven’t tried the heavy cream method with this, I suspect it would work. I want to try it soon!
I just made these are they are amazing. I used coconut oil instead of butter and unsweetened almond milk. I am planning on eating them for breakfast with a little bit of jam.
Hi!! I would like to ask If I can sub all purpose flour to wheat ot spelt flour? Thanks in advance! 😊
I wouldn’t suggest substituting more than 50% for whole wheat flour, or the texture will suffer greatly (dense and heavy). I’ve never cooked with spelt flour, though, so I can’t advise on that one. :)
Ok, thank you! 😃
I have subbed white whole wheat flour or whole pastry flour in a lot of things I bet it would work for this.
You could also use white spelt just like white flour.
Can I do the dough and save it to bake it next day?
I’ve frozen biscuit dough before, but I haven’t simply refrigerated it before. I think the only issue you might have is that the baking powder may slowly react while it’s in the refrigerator instead of the oven. Most items with baking powder need to be baked (or frozen) right away for best results. I haven’t tested it, though, so I can’t say for sure.
This is my second time making these delicious biscuits. I have a 18 months old baby boy and, I am not into baking at all, but when I find something this easy and good, I need to at least give it a go. Well, these are so yummy and soft. I use almond milk, coconut oil and add chia and flax seeds to the dough.
Yummy, yummy.
These look great. Do you think it would be ok to use either 2% milk or half and half in place of whole milk. I never have whole milk but I always have the others in the fridge.
Yep, I think either would probably work fine. :)
So this is what Americans mean when they say ‘biscuits’. These look like they’d go really well with a nice steak and some peppercorn gravy.
These were a great Thanksgiving side dish last week. Interestingly, neither my girlfriend or I could really pick up on the sweet potato once the biscuits were baked–they just tasted like good old-fashioned biscuits!
We used a white sweet potato. Next time, I may try an orange one–the kind that are sometimes referred to as yams in the US, though I’m not sure that’s 100% accurate.
Thanks!
Do you think it would work if the sweet potato was baked instead of microwaved?
Yes, absolutely. I just used the microwave to shorten the process. :)
Hello! We have a cow’s milk allergy in our house. Do you think it would work out just as well if I use coconut milk for the whole milk, and either olive oil OR coconut oil in place of the butter? Thank you!
I would use coconut oil in place of the butter because you need a solid fat to help make it flakey. Olive oil will just absorb into the flour and create a different texture. I’m not sure about the milk, though, because I’ve never tried using coconut milk in a baked good before. :)
I have substituted coconut milk for cow’s milk in baking (usually because my hubby drinks the last of the milk without my knowledge, haha). It’s a 1:1 substitution, and I didn’t notice much of a difference in the banana muffins I made. Hope that helps!
Did this work with coconut oil? Did you freeze the coconut oil like the butter? (We also have EB soy free butter alternative as an option but because of the number of substitutions I will need to make, I like to try to use something someone else has tried with success!)
Ive made these with almond milk before and they turned out great. I use almond and almond/coconut milk in biscuits all the time with no problems
Can you substitute butternut squash for the sweet potato?
I haven’t tried it, but I suspect it will work. :)
For those who want to try substituting pumpkin, you may want to try an America’s Test Kitchen trick: saute the pumpkin until it thickens/dries some. It also helps get a deeper, sweeter flavor from the pumpkin as it caramelizes and (so ATK says) gets rid of the “tinny” flavor of the can.
Great tip! I can’t wait to try it!
Try baking these in a slow cooker, it brings out the sugar and makes them easier to peel. I also do this when I have to be out and want baked potatoes for dinner.
When I want sweet potatoes to use in baking, I put them in my slow cooker. The low slow cooking brings out the sugars and loosens the skins.
Oh wow. I just happen to have a sweet potato in the pantry…as well as ham lunchmeat in the fridge. Sweet potato biscuit-ham-sandwiches it is! Thank you for this amazing recipe!!!
I just made these for Thanksgiving and they’re GREAT! Instead of white sugar, I used brown. I also tried something new by adding my brother’s extra pumpkin pie filling instead of 3/4 cup milk. I added a couple splashes of milk in with the pumpkin pie/sweet potato mix to reach a higher viscosity. They came out great! Thanks, Beth.
I tried it with the coconut flour. It tasted wonderful but was falling apart easily. I’m going to do some research to see if there’s a way to make it stick better. It was a nice mix of flavors.
Thank you, I think I’ll try it with coconut flour.
Sasha – Unfortunately, I don’t have any experience working with coconut or almond flour. But, since biscuits don’t rely on the formation of gluten like yeast breads do, it might work out well!
Id like to substitute the flour with either coconut or almond flour. Do you have any idea if that would work, or if I’d need to alter anything else?
Forgot to say I have a picture up on my Twitter feed if you want to see how it all turned out. @LorineMS will get you to it. Loving your blog!
Okay I made these today with pumpkin. It was tricky figuring out how much milk because the pumpkin is runnier than sweet pototates. But they turned out ok, I used a little less than called for in your recipe. I goofed and rolled dough out too thin so had 12 thin biscuits! But my husband gave them 2 thumbs up :-) I made your potato soup too but added pre cooked bacon (OMG so good) and that was our supper plus caesar salad with my homemade croutons (soft on inside, crunch on outside, no biting into little chunks of glass!)
Beth As soon as I saw the title of this recipe I thought about substituting pumpkin. I’m on a big pumpkin kick and make pumpkin sour cream bread and (wait for it!) Pumpkin pancakes all the time. I have a cooking blog (olliesYummyInYourTummy) and love reading your blog and trying your recipes! Thanks for this one, I’m gonna try it this week – with pumpkin :-)
Oh my goodness. I’m so glad I ran across this recipe on your site. Sweet potatoes are my favorite food- I can’t wait to try these!!!
You’ll need to bake the sweet potatoes in the oven until they’re tender. Set the oven to 400 degrees and bake between 45 minutes to an hour. The baking time will depend on the size and thickness of the potato, so you’ll have to test it to see if it’s done. You need the potato to be soft enough to mash up easily.
How would you make these without a microwave? What specific cooking temperature/time should I use? These look delicious and I’d love to try them.
I just made these, though I adapted them to use organics, and they look AMAZING! Honestly, I don’t even like to cook or bake, but you break things down so well and include the pictures, which is awesome for us visual learners, that I actually enjoy cooking! Thank you so much!
so i accidentally made a low-fat version of these…forgot the butter in the freezer and used 1% instead of whole milk BUT they still taste AMAZING!!!
i only had almond milk on hand and they still worked out perfectly! just ate one and these were fantastic
These were fantastic and got a HUGE thumbs up from my husband. This recipe was perfect because I had a lone sweet potato left over from last week and instead of whole milk (which we don’t buy) I used low fat buttermilk left over from my Christmas baking. I’ve never made homemade biscuits before so thanks for the great instructions!
Made these the other day and they turned out amazing. Try using them instead of an english muffin for breakfast sandwiches!
Sarah – I can only guess since I’ve never done it, but I’m pretty sure that’s how the frozen biscuits at the supermarket are made! I say give it a shot!
Do you think it would work to freeze the biscuits after the rolling/ cutting step and then take them out and bake them a few at a time?
Made these biscuits today, I followed the recipe and I got 15(!) medium sized biscuits. So yummy! My boyfriend can’t stop eating them. I’m tempted to substitute pumpkin instead of sweet potato. Would be a nice addition for Thanksgiving dinner. Thank you so much for this recipe, we really love it :)
For an extra indulgence – dessert or special brunch item, maybe – mix a block of cream cheese with some finely grated fresh ginger or ground ginger and a little sugar. Use this instead of butter on your biscuits. Our local bakery does sweet potato biscuits with ginger cream cheese and they are sooo yummy!
Jessica – I’ve never tried biscuits with whole wheat flour because I assumed they’d be too dense… but it might be worth a try! If you do, let us know how they turn out.
Erica, what about baking them? It might take a while as well, but likely wouldn’t add the extra moisture that boiling would.
Beth, do you think these could work with whole wheat flour as well? I’d like to think that making biscuits with sweet potatoes and whole wheat makes up for using whole milk and a stick of butter. ;)
So excited to make these anyway!
Wow thanks for such a quick response. No worries, I’ll save this as an inaugural recipe for a new microwave…! Seems worth the wait :)
Canned sweet potatoes have quite a bit more moisture in them (same with boiled) and I’m afraid that if you just add more flour, the ratio of the rest of the ingredients might be thrown way off. Hmm… I can’t think of another option :(
Our microwave is broken, and boiling a sweet potato til soft may take too long… Beth, do you think canned sweet potatoes might just do the trick instead?
Matt — if it’s the dairy that’s the issue and not the fat content, you could probably try using shortening instead of butter. I often use shortening when making regular biscuits because it’s a little more economical and although they lack the rich buttery taste, I don’t notice a significant texture difference.
Beth — these look amazing. I think we might skip our traditional Hawaiian rolls and put these on the Thanksgiving table instead this year!
This looks great-tasting sweets!
I made these tonight with 1% milk and brown sugar instead of white. I didn’t roll them out though. I used a 1/4 measuring cup and patted them out on a parchment paper-lined baking sheet. I did get eight though. I have to admit the last two were on the large side though. They were pretty good. I made a cinnamon-honey butter and served them with ham and beans.
I made them tonight with 1% milk and butternut squash instead of potato. They were absolutely divine, although ended up fairly thin; I think the squash had a bit too much water. However, they were super easy for the kids to eat and we enjoyed them thoroughly. Thank you!
Mmmmm I LOVE these!
I have a granddaughter who must follow a low protein diet and I think this recipe might just become a staple as sweet potatoes are a favorite and there is less flour (protein) in these. Thanks.
I just love everything about this blog. It’s so clear to me the time you take to make it beautiful with pictures, well-organized with information, and well-written with clear instructions. Thanks so much for all your hard work.
Betsy – Freezing the butter here just allows it to be hard enough to grate. Grating is just a quick way of “cutting” the butter into the flour mixture :) Butter should always be cold when making biscuits and pie crusts because the more small pieces of butter (like, little chunks) the flakier your biscuits and pie crusts will be. If it melts into the flour mixture, it will just be an even texture with no flakey-ness. I hope that makes sense! :)
Matt – I don’t think you can use a butter substitute. You need real fat to make the biscuit texture. Reduced fat butter products usually have added water which would ruin the texture. It’s kind of an all or nothing thing with biscuits! :P
This might even work with a sausage gravy. I know Pine State Biscuits puts maple syrup in their gravy for a touch of sweetness.
These look unbelievably good!Along the lines with what Kathleen asked, do you you could use a butter substitute product to make these?
Yum these look amazing! So why the frozen butter? I know we frequently use cold butter to make crumbly dough, but I just never really knew WHY! These look amazing though!
I agree with cinnamon honey butter – YUM!
Thanks for sharing this, Beth. I love sweet potatoes and my family loves biscuits, especially my 6 yr old. I think there are a lot of options with this recipe.
Kathleen – I’m sure you could use 1%. There is so much butter in the recipe that a little less milk fat probably won’t make a difference :P
Sounds great. But is a whole milk a must? Or can you substitute 1%?
You can definitely use pumpkin. Pumpkin scones are an Australian CLASSIC.
Do you think it would be OK to be lazy about rolling and make these as drop biscuits? I really don’t have a counter big enough for rolling and cutting so I try to avoid it whenever possible.
Totally making these tomorrow!
I bet these would be fabulous with cinnamon honey butter!
I know what I’m doing tomorrow..
Beth! I’ve been following your blog for over a year and have found it super useful (and inspirational). I would love it if you joined Google+ (see my post at https://plus.google.com/u/0/103300363750121441954/posts/WtuM6QR9Ncn) so I could spread the awesomeness further :)