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Sweet Potato Drop Biscuits

A light and satisfying biscuit, perfect for pairing with homemade Honey Butter.

Submitted By:

Dietary Interests: Vegetarian

Allergens: Dairy , Egg , Gluten

Yield:

6 servings

Total Time:

35 Minutes 20 Seconds

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Yield:

6 servings

Total Time:

35 Minutes 20 Seconds

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 3 teaspoons (3 teaspoons) baking powder
  • ½ teaspoon (0.5 teaspoon) salt, optional
  • 4 Tablespoons (55 g) brown sugar, divided use
  • ⅔ cup (160 ml) nonfat milk
  • 3 Tablespoons (45 g) butter
  • ½ (165 g) sweet potato, cooked, mashed
  • ⅓ cup (83 g) light sour cream

Directions

  1. Preheat oven to 375˚F (190˚C). Line a baking sheet with silpat or parchment paper.
  2. Place flour, baking powder, salt, optional, and 3 Tablespoons (40 g) brown sugar in a medium-sized mixing bowl and stir by hand to combine.
  3. Place milk, butter, sweet potato, and sour cream into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Start the machine and slowly increase to its highest speed.
  6. Blend for 20 seconds until well blended.
  7. Pour into bowl containing dry ingredients and gently stir mixture by hand just until combined.
  8. Drop the batter by spoonfuls onto a baking sheet, making 12 to 14 biscuits.
  9. Sprinkle top of dough with remaining 1 Tablespoon brown sugar.
  10. Bake 15 to 25 minutes or until golden and done.

Chef's Notes

  • Note: If using the bottom rack of the oven, insulate your baking sheet so the bottom of the biscuits won’t burn by using two baking sheets, one on top of the other and only lining the top one with silpat or parchment paper.

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 3 teaspoons (3 teaspoons) baking powder
  • ½ teaspoon (0.5 teaspoon) salt, optional
  • 4 Tablespoons (55 g) brown sugar, divided use
  • ⅔ cup (160 ml) nonfat milk
  • 3 Tablespoons (45 g) butter
  • ½ (165 g) sweet potato, cooked, mashed
  • ⅓ cup (83 g) light sour cream

Directions

  1. Preheat oven to 375˚F (190˚C). Line a baking sheet with silpat or parchment paper.
  2. Place flour, baking powder, salt, optional, and 3 Tablespoons (40 g) brown sugar in a medium-sized mixing bowl and stir by hand to combine.
  3. Place milk, butter, sweet potato, and sour cream into the Vitamix container in the order listed and secure lid.
  4. Select Variable 1.
  5. Start the machine and slowly increase to its highest speed.
  6. Blend for 20 seconds until well blended.
  7. Pour into bowl containing dry ingredients and gently stir mixture by hand just until combined.
  8. Drop the batter by spoonfuls onto a baking sheet, making 12 to 14 biscuits.
  9. Sprinkle top of dough with remaining 1 Tablespoon brown sugar.
  10. Bake 15 to 25 minutes or until golden and done.

Chef's Notes

  • Note: If using the bottom rack of the oven, insulate your baking sheet so the bottom of the biscuits won’t burn by using two baking sheets, one on top of the other and only lining the top one with silpat or parchment paper.