Can you make gluten free sweet potato biscuits?

Yes! Einkorn flour behaves similarly to gluten-free flour in quick baking recipes like biscuits and cookies, so a 1-to-1 gluten free flour blend should work for biscuits, too.

Is there a way to make Bisquick sweet potato biscuits?

Bisquick is made up of flour, baking powder, salt, and butter, which are ingredients in this sweet potato biscuits recipe. So, if you have a batch of Homemade Bisquick , use that for the flour mixture part of this recipe.

Can you make sweet potato biscuits with fewer ingredients?

I’ve seen 3-ingredient sweet potato biscuit recipes floating around out there, using self-rising flour, sweet potatoes, and butter. Since self-rising flour includes flour, baking powder, and salt, you’ve pretty much got this sweet potato biscuits recipe!

Would this work well as a drop biscuit recipe?

Sure! Instead of cutting biscuits using a biscuit cutter or knife, simply spoon the biscuit dough onto the baking sheet, keeping the drop biscuits 1” apart.

Light & Fluffy Sweet Potato Biscuits

Sweet Potato Biscuits

Print Recipe

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5 from 4 reviews

These sweet potato biscuits turn out light and fluffy AND give you an extra serving of veggies! Enjoy rich, buttery biscuits perfect for pairing with soup, salad, or Sunday dinner.

Author: Tiffany
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 13 1x
Category: Breads
Method: Oven
Cuisine: American

Ingredients

Scale

¾ cup mashed sweet potato (200g)
1 tsp apple cider vinegar (5g)
⅓ cup milk (I used almond milk) (83g)
2 cups all-purpose flour, plus more for dusting (I used einkorn)** (250g)
1 Tbsp baking powder (14g)
1 tsp salt (6g)
6 Tbsp cold butter, cut into small pieces (84g)

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Instructions

Preheat the oven to 425. Whisk together mashed sweet potato, apple cider vinegar and milk in a small bowl and place in the fridge.
Meanwhile, combine flour, baking powder, salt and butter in a bowl of a stand mixer and using the paddle attachment, mix the fat into the flour until the largest pieces are no bigger than a pea. Alternatively, use your hands to mix the fat into the flour, taking care not to let the butter melt.
Place the flour in the fridge until the oven is preheated.
When the oven is ready, pull both the sweet potato and flour out of the fridge. Add the sweet potato to the flour and mix until the flour is just combined. The dough will be sticky.
Liberally dust flour on your counter or on a silpat mat and turn out the dough onto the surface. Sprinkle the top with flour and gently shape into a square.
Gently fold the dough over itself, pulling from the top and folding over to the bottom. Dust the top with flour and pat again into a square. Turn the dough ¼ turn counter clockwise.
Repeat this step until you’ve completed four folds.
After you’ve done four folds, dust the top with flour and carefully press the dough down and out until it’s about ½” thick.
Using a biscuit cutter or a small jar (I used a pint-sized mason jar), cut out 11-13 biscuits. You may need to flour the rim of the jar in between each cut to prevent the dough from sticking to the jar.
Place each biscuit onto a baking sheet about 1″ apart.
Bake for 13-16 minutes (mine took 15 minutes exactly), or until the tops are golden brown.
Let cool slightly on a cooling rack and then enjoy warm.

Notes

** Einkorn is very slow to absorb liquid and doesn’t rise as fast as typical flour. If you use wheat all-purpose flour (the kind you’d typically find at the grocery store), reduce the flour to just 1 ½ cups.

Find it online: https://dontwastethecrumbs.com/sweet-potato-biscuit-recipe/