Sourdough Sweet Potato Biscuits
These tender and flaky Sourdough Sweet Potato Biscuits have lots of layers! They're made with sourdough discard, mashed sweet potatoes, and buttermilk to make a fluffy Southern-style sourdough biscuit. They make an excellent fall breakfast slathered in hot honey butter!
Yield or Serving: 9 Biscuits
Equipment
- 1 Spatula
Ingredients
Sourdough Sweet Potato Biscuits
- 280 g All-purpose Flour, 2 ¼ cups
- 1 TBS Baking Powder
- 1 ½ tsp Kosher Salt
- 113 g Unsalted Butter, cold, 1 stick
- 232 g Mashed Sweet Potatoes, 1 cup, chilled
- 1 TBS Light Brown Sugar
- 100 g Sourdough Discard, ½ cup, or active sourdough starter
- 61 g Buttermilk, ¼ cup, or milk or cream, plus more for brushing the tops
Hot Honey Butter
- 4 TBS Unsalted Butter, softened, ½ stick
- 2 tsp Hot Honey, to taste
- 1 Pinch Kosher Salt
Instructions
- Line a half-sheet pan with a piece of parchment paper and set aside.Mix the wet ingredients in a bowl. The sweet potato mixture will be quite thick. Set aside.232 g Mashed Sweet Potatoes, 1 TBS Light Brown Sugar, 100 g Sourdough Discard, 61 g Buttermilk
- In a large mixing bowl, mix together the dry ingredients.280 g All-purpose Flour, 1 TBS Baking Powder, 1 ½ tsp Kosher Salt
- Cut the cold stick of butter into small cubes. Toss them in the dry ingredients and smash into pea-sized pieces.113 g Unsalted Butter
- Pour the wet ingredients into the bowl and use a fork to toss until clumps form and the mixture is distributed throughout. Use your hands to break up any large clumps.Drizzle more buttermilk if needed into the mixture. At this point, the mixture will still be quite dry but will come together in the next steep.
- Sprinkle a work surface with a generous dusting of flour.Dump the dry dough out onto the work surface and pat it into a rectangle about ¾-inch thick. Use a bench scraper to divide into four pieces, or quadrants, stack them on top of each other, and then use your hands to press down and pat back into a rectangle. Repeat two more times. This will create lots of flaky biscuit layers and the dough will hydrate.
- After the last stacking, pat the dough into a 1-inch thick square. Use the bench scraper to cut 9 equal-sized squares. Transfer them to the prepared baking sheet.Then, freeze the biscuits for at least 15 mins while you preheat the oven to 425ºF (218ºC).
- Brush the tops of the biscuits with buttermilk and sprinkle on flaky salt if desired.Bake for 20-23 minutes, or until the tops brown. The biscuits should rise tall and it's normal if some fall over like accordions due to all of the flaky layers.
- To make the optional hot honey butter, mix the softened butter, hot honey, and a pinch of salt in a small bowl with a fork. To whip it, you may need to double the amount of ingredients in a stand mixer or with a hand mixer.Slather the warm biscuits with the hot honey butter and enjoy!4 TBS Unsalted Butter, 2 tsp Hot Honey, 1 Pinch Kosher Salt
Notes
- *At this point, you can freeze the biscuits for at least an hour to make ahead of time and transfer them to a freezer-safe bag for up to a couple of months.
- Follow my guide for more detailed instructions and photos to make this recipe step-by-step.
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