Sweet Potato Drop Biscuits Recipe

Name: Sweet Potato Drop Biscuits
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups unbleached white flour; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon fresh nutmeg; 1/4 - 1/2 teaspoon cayenne pepper (optional); 6 tablespoons unsalted butter, cut in 1/4-inch cubes and chilled in freezer; 1 cup sweet potato, cooked and mashed*; 1/2 cup plain yogurt (or buttermilk); 1 tablespoon light brown sugar (or agave nectar)

Servings: persons

1 1/2 cups unbleached white flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon fresh nutmeg
1/4 - 1/2 teaspoon cayenne pepper (optional)
6 tablespoons unsalted butter, cut in 1/4-inch cubes and chilled in freezer
1 cup sweet potato, cooked and mashed*
1/2 cup plain yogurt (or buttermilk)
1 tablespoon light brown sugar (or agave nectar)

1
Preheat oven to 425Es.
2
Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
3
Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
4
Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough.
5
Line 2 baking sheets with parchment paper. Using a cookie scoop-either 1/2 or 1/4 cup capacity-scoop uniform mounds onto sheets. You can get 5 large or 10 small biscuits onto each cookie sheet.
6
Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
7
These are best served hot (with butter if desired). They can be reheated on a baking sheet for 5 minutes at 400Es: good as new.
8
* Use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375Es and scooped out. I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light, moist and nicely peppery.
9
Makes about 12 medium or 24 small (bite size) biscuits.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups unbleached white flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Sweet Potato Drop Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Drop Biscuits

How did you like this recipe?

Frequently Asked Questions