Sweet Potato Biscuits
I was watching the new season of Master Chef Junior. And this one kid made sweet potato biscuits. I immediately told my husband, “I’m making that after this is over.” And that’s exactly what happened.
There’s one particular recipe by Paula Deen that I use regularly for plain biscuits. Since I have that one memorized, I used that as a jumping point for these sweet potato biscuits! I chop then boiled 1 medium and 1 small sweet potato. Turns out, that made almost exactly 1 full cup of sweet potato mash, so I’ve got enough to make another batch of these! Win!
Since these are a baby-friendlier version, there’s no added salt and no added sugar. There is a little natural sugar in the sweet potato, and there’s salt in the butter I used. I do suggest using salted butter for this. They’re not salty at all. I added a great big smear of salted butter to the biscuits after they were cooked, and they were perfectly delicious for me. Without that, they’ll be perfect for a beginning eater!
You can also use a different vegetable purée if you want! I am certain that pumpkin or another squash purée would be great. But you may be able to use mashed carrots, peas, or something else as well! I didn’t try anything besides sweet potato. I would like to try mashed broccoli or peas and see if I can make some green biscuits. Oh, or maybe purple sweet potatoes to make purple biscuits! That would be too cool!
Alright let’s get straight to it, shall we?
SWEET POTATO BISCUITS
Makes 7-8 biscuits; 6 months and up (see my notes after the recipe)
- 1 1/2 cups all-purpose flour, plus more for rolling out the dough
- pinch of baking powder
- pinch of baking soda
- 1/2 cup mashed sweet potato
- 4 tbsp cold salted butter, plus more for the pan and the tops of the biscuits
- scant 1/3 cup whole milk (just under 1/3 cup)
- Prepare your sweet potato if you don’t already have sweet potato purée! I peeled, chopped, boiled, then mashed 2 sweet potatoes.
- Preheat the oven to 400F.
- In a mixing bowl, combine the flour, baking powder, and baking soda.
- Use your hands to mix in the sweet potato.
- Chop the butter then mix it into the bowl. NOTE: It won’t be a smooth dough at this point! It will be very crumbly. The butter should be left in tiny little pieces.
- Pour in the milk and combine all the ingredients. At this point, if the dough is too sticky, add a spoonful more flour. You want the dough to stick to itself but only slightly stick to your hands.
- Flour a clean surface. Dump the dough onto the surface. Use your hands to press the dough flat. Then cut the dough into circles using an empty jar, measuring cup, or anything you’ve got that’s round!
- Butter an oven-safe dish. I used a 7-inch cast iron skillet!
- Place the biscuits into the dish. I had to re-roll the dough two more times in order to get all 7 biscuits.
- Wipe a little butter on the tops of the biscuits.
- Bake for about 14 minutes. They should be a little firm to the touch but soft in the middle (not doughy, though). You can take them out and open one if you’re not sure. Mine were perfect at 14 minutes exactly!
NOTES: Beginners! There are a couple of possible issues here. Gluten and dairy are both present. You can certainly swap the flour for gluten-free flour. And you can use any non-dairy milk that you prefer. For the butter, try using Earth Balance, a non-dairy butter that’s super similar to butter!
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