These flaky and tender sweet potato biscuits make the perfect housing for Easter ham, or enjoy them on their own with a bit of butter and honey. My husband is lactose intolerant, so using butter in the recipe was not an option. I subbed coconut oil, although vegetable shortening would have worked well too, and used lactose-free milk in the recipe and for brushing the tops of the biscuits.
Sweet Potato Biscuits
Adapted from www.chow.com/recipes/10/886/sweet-potato-biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1 cup mashed sweet potato
- 3/4 cup whole milk, (I used lactose-free), plus more for brushing
- 1/2 cup coconut oil, chilled
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon kosher salt
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon baking soda
The day before, or at least a few hours before, roast off 2 medium sweet potatoes in a 400 degree oven for 40-45 minutes. Cool completely, remove skins and mash.
Preheat oven to 425 F. Combine dry ingredients (flour, baking powder, baking soda, salt and sugar), and set aside. Combine milk, vinegar and mashed sweet potato. Add the chilled coconut oil to the flour and using 2 butter knives, cut the fat into the flour mixture. Work the mixture with the knives until the coconut oil is about the size of peas.
Add milk mixture to dry ingredients and gently combine. Turn out onto a floured surface and knead gently until the dough comes together (the dough will not be smooth). Dough will be sticky!
Flatten dough with hands or rolling pin to 3/4 thick. Using a floured cookie cutter, or glass, cut the dough into rounds. Place biscuits on parchment lined baking sheet about an 1/2 inch apart.
Brush tops of biscuits with milk and bake for 12-15 minutes. Serve hot or warm. Biscuits are best the same day.