Best Sweet Potato Biscuits ever! Fluffy, flaky, moist, and flavorful. These babies need to be on your Thanksgiving table this year.
Eight days away from Thanksgiving… Are you ready?
Don’t worry. I’ve got more awe-inspiring and easy recipes to share in the next week, so don’t sweat it.
I’ve got you covered.
That’s right, the bread!
Soft fluffy bread is a MUST at a classic Thanksgiving dinner. It needs to be warm and fragrant to stand up to the rest of the heavy-hitters on the table.
Well, I think today’s Sweet Potato Biscuits are more than adequate to step up to the plate.
These babies are moist and tender with a delicate sweet potato essence weaved throughout.
The secret to light airy biscuits that rise in tall flaky layers, is to make sure your wet ingredients are cold (and stay cold) until the biscuits make it into the oven.
That means you need to work fast!
Bake a few sweet potatoes, then place them in the fridge to chill. Believe it or not, it helps to freeze your butter so you can shave it with a cheese grater into little bitty pieces.
That’s not cheese you see in the image above, that’s butter!
When it’s time to make the sweet potato biscuits, mix the dry ingredients, then quickly incorporate the cold wet ingredients.
Fold and roll the dough several times to create layers, then cut out the biscuits and pop them in the oven COLD.
Have I made it clear that the dough needs to be cold?
Good. Just checking. *wink*
See the rise on these beauties?
They are much easier to make than they appear.
…and certainly worth the few minutes of rush to get them in the oven cold.
These Sweet Potato Biscuits come out of the oven piping-hot, smelling sensational, and ready for butter.
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