While searching for new breakfast ideas, I thought, why not try a flavored biscuit? That’s when I stumbled upon Paula Deen’s Sweet Potato Biscuit recipe. After making it a few times, I decided to put my own spin on it. As a huge fan of Bojangles’ Boberry Biscuits, I knew I wanted to tweak the texture and add a sweet glaze on top. While the ingredients remain the same as Paula’s original recipe, the glaze gives these biscuits a dessert-like twist, elevating them to something extra special for breakfast or even as a treat.
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From the TREAT$ kitchen
Sweet Potato Biscuits
Yield
Yields 16-20 large biscuits.
Biscuit Ingredients
Glaze Ingredients
Recommended Equipment
- Food processor*
- Silicone mat or countertop
- Biscuit cutter
- Baking sheets (2)
Instructions
- Preheat the oven to 425°F and grease or line a baking sheet with parchment paper.
- Bake the sweet potatoes: Place them on a baking sheet and bake for 40-45 minutes, until the skins have puffed and you can easily pierce them with a fork. Let the sweet potatoes cool while you prepare the dry ingredients.
- Prepare the dry ingredients: Sift together the flour, sugar, baking powder, and salt in a large bowl.
- Blend the sweet potatoes: Once the sweet potatoes have cooled, add them to a food processor along with the cold butter. Blend until smooth.
- Combine the mixtures: Pour the sweet potato mixture into the large bowl with the dry ingredients. Stir until everything is well combined, forming a soft, orange dough.
- Adjust the consistency: If the dough is too dry, add 1 tablespoon of buttermilk at a time until the dough reaches a soft, workable consistency.
- Knead the dough: Turn the dough out onto a floured board or silicone mat and gently knead until the dough is smooth. If the dough is too wet, sprinkle with more flour a little at a time while kneading.
- Cut the biscuits: Roll out the dough to about 1/2 inch thick and cut with a biscuit cutter. Place the biscuits on a greased or parchment-lined baking sheet(s) and brush the tops with melted butter.
- Bake the biscuits: Bake for 12-13 minutes, or until golden brown. The exact time may vary depending on your oven and biscuit size. Let the biscuits cool on a rack.
- Make the glaze: While the biscuits cool, prepare one of the following glazes:
- Maple Glaze: In a saucepan, melt 2 tablespoons unsalted butter. Add the maple syrup and sifted 2 cups powdered sugar, stirring until well combined. Drizzle over the cooled biscuits.
- Cinnamon Glaze: In a saucepan, melt 2 tablespoons unsalted butter. Add 1 1/4 cups powdered sugar and 3 tablespoons milk, stirring until smooth. If the glaze is too thick, add more milk a tablespoon at a time until it reaches the right consistency. Drizzle over the biscuits.
- Serve and enjoy!
Notes
- You may not need buttermilk for the biscuits, but if your dough feels too dry, I recommend using it as it adds extra flavor.
- However, you can also substitute milk if needed.
- The glazes are optional, but I highly suggest them as they pair perfectly with the flavor of the biscuits.
- Once cooled, you can freeze the biscuits with or without the glaze for up to 2-3 months.
- For the best quality, enjoy them within that time frame.
- Food processor not required but makes it a lot easier.
TREAT$ by Emoni · treatsbyemoni.com
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