Thanksgiving is a time for family, joy, and of course, a bounty of delicious food. But what do you do with all those leftovers? Enter Sweet Potato Biscuits, a delightful way to transform leftover sweet potato casserole into something new and exciting. Imagine the fluffy, slightly sweet biscuits on your breakfast table, perfect for a cozy morning meal or a quick snack. These biscuits are not only easy to make, but they also add a touch of comfort and nostalgia to your post-holiday meals.
Using leftover sweet potatoes to create these golden, crumbly biscuits is a stroke of genius. Whether your sweet potato casserole was topped with marshmallows or just a simple mash, these biscuits will bring out the best of those flavors. They are a wonderful reminder that even after the big feast, there are still delightful ways to enjoy the holiday’s bounty. Perfect for breakfast, brunch, or as a side dish, Sweet Potato Biscuits are a must-try recipe that turns Thanksgiving leftovers into a new family favorite.
Table of Contents
Chef’s Notes- Sweet Potato Biscuits
- Keep Ingredients Cold: Ensure your butter and sweet potato casserole are cold. Cold butter creates steam pockets in the dough, resulting in flakier biscuits.
- Don’t Overwork the Dough: Handle the dough as little as possible to keep the biscuits light and tender. Overworking can make them dense and tough.
- Consistent Thickness: Roll the dough to an even thickness (about 1/2-inch) to ensure uniform baking and texture.
- Use a Sharp Cutter: When cutting the biscuits, use a sharp biscuit cutter and press straight down without twisting to help the biscuits rise evenly.
- Preheat Oven: Make sure the oven is fully preheated before baking the biscuits to achieve the right texture and color.
- Add Flour Gradually: If the dough is too wet, add flour a little at a time. If too dry, add milk in small increments to achieve the right consistency.
- Rest the Dough: Allowing the dough to rest for a few minutes before baking can help the biscuits rise better.
- Dairy-Free Options: Use plant-based butter and milk alternatives to make the recipe dairy-free.
- Texture Variation: Incorporate a tablespoon of grated cheese into the dough for added richness and flavor.
- Serving Suggestions: Serve the biscuits warm with a dollop of whipped cinnamon butter or a drizzle of honey.
- Storage Tips: Store any leftover biscuits in an airtight container. Reheat in the oven at 350°F (175°C) for a few minutes to refresh their texture.
Sweet Potato Biscuits
4
biscuits15
minutes10
minutes220
kcal25
minutesLooking for a delicious way to use up those Thanksgiving leftovers? These Sweet Potato Biscuits are the perfect solution! Made with leftover sweet potato casserole, these biscuits are fluffy, flavorful, and incredibly easy to make. Whether you have marshmallows in your casserole or not, these biscuits will be a hit at any meal. Perfect for breakfast, brunch, or as a side dish, they’re a must-try!
Ingredients
- Dry Ingredients
2 cups all-purpose flour
1 tsp salt
3 tsp baking powder
1 tsp baking soda
- Wet Ingredients
4 tbsp cold butter (cut into pieces)
1 cup leftover sweet potato casserole (or mashed sweet potatoes)
1/8 – 1/4 cup milk (or more as needed)
- Alternative Ingredients:
All-purpose flour: Can be substituted with whole wheat flour for a healthier option.
Butter: Can be replaced with margarine or coconut oil for a dairy-free version.
Sweet potato casserole: Use mashed butternut squash or pumpkin puree as an alternative.
Milk: Almond milk or any plant-based milk can be used for a dairy-free option.
Directions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
- In a food processor, combine the all-purpose flour, salt, baking powder, and baking soda. Pulse until well mixed.
- Add the cold butter pieces to the flour mixture. Pulse until the butter is fully blended into the flour and resembles coarse crumbs.
- Add the leftover sweet potato casserole to the flour mixture. Process just until the sweet potatoes are fully combined with the flour.
- Gradually add 1/8 cup of milk to the mixture. If necessary, add more milk one tablespoon at a time until the dough forms a soft and smooth ball in your processor. If the dough is too wet and sticky, add a bit more flour; if too dry, add more milk.
- On a floured surface, roll out the dough to approximately 1/2-inch thickness. Use a 2-inch biscuit cutter to cut out rounds of dough. Place the rounds on the prepared baking sheet.
- Reroll any remaining dough and continue cutting rounds until all dough is used. Bake in the preheated oven for 9-10 minutes or until the biscuits are golden brown.
Equipment
- food processor
- baking sheet
- biscuit cutter
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 220kcal
- Carbohydrates: 30g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 450mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 3g
- Vitamin A: 4000IU
- Vitamin C: 2mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Sweet Potato Biscuits
Can I use fresh sweet potatoes instead of leftover sweet potato casserole?
Yes, you can use fresh sweet potatoes. Simply cook and mash them before using them in the recipe. Ensure they are well-drained and not too watery.
What can I use if I don’t have a food processor?
If you don’t have a food processor, you can use a pastry cutter or your hands to cut the butter into the flour mixture until it resembles coarse crumbs. Then, mix in the sweet potato casserole and milk with a spoon or your hands.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough and cut out the biscuits in advance. Place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked biscuits and bake them directly from frozen, adding a few extra minutes to the baking time.
How can I make these biscuits gluten-free?
To make gluten-free sweet potato biscuits, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or add xanthan gum separately to the flour blend.
What should I do if my dough is too sticky?
If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a workable consistency. Be careful not to add too much flour, as this can make the biscuits dense.
