What is the secret to biscuits?

Use Cold Butter for Biscuits When the biscuit bakes, the butter will melt, releasing steam and creating pockets of air. This makes the biscuits airy and flaky on the inside.

What not to do when making biscuits?

5 Mistakes You're Making With Your Biscuits Mistake #1: Your butter is too warm. Mistake #2: You're using an inferior flour. Mistake #3: You use an appliance to mix your batter. Mistake #4: You don't fold the dough enough. Mistake #5: You twist your biscuit cutter. Feb 1, 2019

What is the best flour to use for biscuits?

White wheat in general is around 9-12% protein, while the hard reds are 11-15%. As far as brands of flour, White Lily “all-purpose” flour has been my go-to for biscuit making. It's a soft red winter wheat, and the low protein and low gluten content keep biscuits from becoming too dense.

How do you make Paula Deen's biscuits?

directions Preheat oven to 400ºF. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. ... Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. More items...

What is in a Bo Berry biscuit?

Freshly baked, made from scratch biscuit with blueberries mixed in and topped with sweet icing .

What are the two most important steps in biscuit making?

The two keys to success in making the best biscuits are handling the dough as little as possible as well as using very cold solid fat (butter, shortening, or lard) and cold liquid . When the biscuits hit the oven, the cold liquid will start to evaporate creating steam which will help our biscuits get very tall.

What makes homemade biscuits taste better?

A word of advice: Start with good ingredients . Biscuits, like many breads, only use a few ingredients so you'll really taste each one. Choosing good-quality butter, milk, and flour will pay off in the flavor of the end result. Most of our recipes can be easily adapted to accommodate mix-ins.

What makes biscuits so good?

If these are American style biscuits, there's the taste of salt, the flavor of butter or other fat that gives the biscuit character, and then the crunchy, crumbly and soft textures of the thing .

Why put an egg in biscuits?

Biscuit recipes tend to be egg-free, this makes them drier and the lack of protein to bind the mix helps achieve that crumbly texture . For super light, crumbly biscuits try grating or pushing the yolks of hard-boiled eggs through a sieve into the biscuit dough.

Beth's Sweet Potato Biscuit Recipe with Fresh Sage. (2024)

byBeth Le ManachNovember 19, 2016November 11, 2023

9 Comments

November 19, 2016November 11, 2023 byBeth Le Manach

9 Comments

This post may contain affiliate links.

Jump to Recipe

Sweet potato and sage is a classic fall flavor combination. But put them together in a flakey, buttery biscuit and the experience is sublime.

My Sweet Potato Biscuit Recipe is as simple as it gets and would make a lovely bread recipe for your Thanksgiving feast! I always double the recipe to make two skillets since nobody can eat just one! For a plain biscuit that is equally delicious try my Buttermilk Biscuits.

How do you make sweet potato biscuits?

Sweet potato biscuits are essentially just like making regular biscuits except you’ll stir in sweet potato puree into the wet ingredients.
You can make your own sweet potato puree or I find these actually taste just as good with canned sweet potato, which makes them even easier!
If you have leftover sweet potatoes you can put them to good use in my Sweet Potato Gnocchi Recipe or try my Smashed Sweet Potato Recipe.

Watch My Video Demo of This Recipe:

Serve Oven To Table

The nice thing about these biscuits is you can make them in a cast-iron skillet, which not only provides wonderfully even heat but also acts as a rustic serving piece too.
Just be sure your cast-iron skillet is well-seasoned so the biscuits don’t stick.
Or buy a “pre-seasoned” cast-iron skillet

Can you refrigerate biscuit dough overnight?

Yes, you could refrigerate the dough as a time-saving trick.
Since oven space is at such a premium on the day of Thanksgiving, I usually prep the dough and cut the biscuits out, and place them on parchment paper on a sheet pan covered in my fridge.
You don’t want to store anything in the refrigerator in cast-iron.
Then the day of Thanksgiving bake the biscuits in the skillet in the morning (before the turkey goes in!) and then keep them uncovered at room temperature.

The Timing of The Biscuits with The Turkey

Balancing the oven space and timing can be a feat on Thanksgiving! I get it!
Here’s the best way to reheat the biscuits that you have baked in the morning so they are piping hot when you go to serve them.
While your turkey is resting, pop the whole skillet in a 300F oven for 10-15 mins until warmed through.
Then bring the skillet right to the buffet table and place it on a pretty trivet.

Can you freeze the biscuits?

Yes! These biscuits freeze beautifully after they are baked.
Just thaw them out the night before, in your fridge, and before serving re-heat, wrapped in foil in a 350F oven.

Sweet Potato Biscuits

Yield: 7 biscuits

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Beth's recipe for How to Make Sweet Potato Biscuits with Fresh Sage. A wonderful Thanksgiving Recipe that can be made the morning of and reheated to serve. Includes recipe video too.

Ingredients

2 ½ cups (300 g) of flour
1 tsp (5 ml) salt
2 ½ tsp (12.5 ml) of baking powder
1 tbsp (11g) brown sugar
1 cup (240 g) of cold butter, diced
½ cup (120 ml) sweet potato puree
½ cup (120 ml) buttermilk
1 egg
1 tbsp (15 ml) milk
8 fresh sage leaves

Instructions

Preheat oven to 400F (200C)
In a large bowl whisk together the dry ingredients. Add butter and work butter into flour with your hands until a coarse meal develops. Set aside.
In a medium bowl whisk together the sweet potato puree and the buttermilk.
Create a well in the center of the flour mixtures and pour sweet potato mixture into it. Stir gently with a wooden spoon until well combined.
Turn out dough onto a floured surface. Roll dough to 1" (2.5cm) thick. Cut out biscuits with a 3' (7.6cm) biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
Combine egg and milk and whisk together to create an egg wash. Brush the tops of the biscuits with the egg wash. Place sage leaf on top.
Bake for 20 minutes until risen and golden brown.
NOTE: These can be made a few hours ahead and kept at room temperature. To serve warm in a 300F(150C) oven for 10-15 mins.