How to Make Sourdough Sweet Potato Biscuits
Learn how to make these flaky Sourdough Sweet Potato Biscuits made with sourdough discard and mashed sweet potatoes.
Why You'll Love This Recipe
•Made with mashed sweet potatoes, these biscuits are a great fall or Thanksgiving breakfast recipe! •Flaky: The biscuits have lots of layers from an easy stacking technique.
•All-purpose Flour •Baking Powder •Salt •Mashed Sweet Potatoes •Light Brown Sugar •Sourdough Discard (or active starter) •Unsalted Butter •Buttermilk
1. Mix the Wet Ingredients
Mix together the mashed sweet potatoes, buttermilk, sourdough discard (or active starter), and light brown sugar in a bowl. Set aside.
2. Mix the Dry Ingredients
Mix the all-purpose flour, baking powder, and salt in a large mixing bowl.
3. Cut in the Butter
Cut the stick of cold butter into small cubes, toss into the bowl, and smash with your fingers until you have small pieces.
4. Mix the Biscuit Dough
Add the wet ingredients to the bowl and use a fork to distribute the ingredients. The biscuit dough should be dry with small clumps forming.
5. Stack the Layers
Dump onto a floured surface and pat into a rectangle. Divide into four pieces, stack, and press down. Repeat the process two more timees.
6. Cut and Freeze the Biscuits
Pat the sweet potato biscuit dough into a square and cut out nine pieces. Place on a baking sheet with parchment paper and freeze while you preheat the oven.
Brush the tops with buttermilk. Bake at 425ºF (218ºC) for 20-23 minutes or until the tops brown.
8. Optional Hot Honey Butter
The sourdough biscuits are excellent served with hot honey butter! To make, whip softened butter, hot honey, and a pinch of salt together!
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