These delightful sourdough sweet potato biscuits are a perfect way to use your sourdough discard, creating a tender and flavorful breakfast or side. This easy sourdough discard recipe is perfect for same-day baking and makes a wonderful addition to any meal.
You’ll find these biscuits incredibly versatile, pairing beautifully with both sweet and savory dishes. They’re a fantastic option for a quick weekend breakfast or a comforting side dish for your weeknight dinner.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sourdough Sweet Potato Biscuits
- Total Time: 30-35 minutes
- Yield: 12 biscuits 1x
Description
These delightful sourdough sweet potato biscuits are a perfect way to use your sourdough discard, creating a tender and flavorful breakfast or side. This easy sourdough discard recipe is perfect for same-day baking and makes a wonderful addition to any meal. You’ll find these biscuits incredibly versatile, pairing beautifully with both sweet and savory dishes. They’re a fantastic option for a quick weekend breakfast or a comforting side dish for your weeknight dinner.
Ingredients
Instructions
1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Make sure there are no lumps and everything is well combined. This ensures even distribution of the leavening agents.
2. Cut in the Cold Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. The cold butter is key for flaky biscuits.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the mashed cooked sweet potato, sourdough discard, milk, and optional honey or maple syrup until smooth.
4. Mix Wet and Dry: Pour the wet sweet potato mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough will be shaggy and slightly sticky, but that’s exactly what you want for tender biscuits.
5. Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together. Pat the dough into a 1-inch thick circle or rectangle. Use a 2-3 inch biscuit cutter or a knife to cut out your biscuits. For extra flaky layers, you can fold the dough over on itself once or twice before the final pat-down.
6. Arrange and Bake: Place the cut biscuits onto a baking sheet lined with parchment paper, leaving about an inch between each. If you prefer softer sides, you can place them closer together. If desired, brush the tops with a little extra milk for a golden finish.
7. Bake to Golden Perfection: Bake in a preheated oven at 400 F (200 C) for 15-20 minutes, or until the biscuits are golden brown on top and cooked through. The exact time will depend on your oven and the size of your biscuits.
8. Cool and Serve: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: baked goods
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 biscuit
Keywords: sourdough, biscuits, sweet potato, discard, baking, breakfast, side dish, easy, comfort food, quick
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for anyone looking to incorporate sourdough discard into their baking without a lot of fuss. It’s perfect for busy families and beginner bakers alike because it’s straightforward, uses common ingredients, and comes together quickly. You’ll love the tender crumb and the subtle sweetness from the sweet potato, which makes these biscuits stand out from traditional versions. They are ideal for a cozy breakfast, a brunch spread, or as a comforting side with dinner. The beauty of using sourdough discard here is that it adds a lovely depth of flavor without requiring any active fermentation time, making this a same-day baking project that delivers delicious results every time.
Everything You Need To Make This Recipe Without Stress
INGREDIENTS:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup cold unsalted butter, cut into small pieces
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/2 cup sourdough discard, unfed and at room temperature
- 1/4 cup milk (plus more for brushing, if desired)
- 1 tablespoon honey or maple syrup (optional, for extra sweetness)
For the sweet potato, you can easily cook one by baking it until very tender, then scooping out the flesh and mashing it. Alternatively, you can boil or steam it. Just make sure it’s cooled before mixing. If you don’t have unsalted butter, salted butter works too; just reduce the added salt in the recipe by about half. Any type of milk will work here, whether it’s whole milk, 2%, or even a non-dairy alternative like almond or oat milk. The optional honey or maple syrup adds a touch more sweetness, which is lovely if you’re serving these for breakfast or with a sweet spread.
Time Needed From Start To Finish
Preparing these sourdough sweet potato biscuits is a relatively quick process, making them ideal for a spontaneous baking session.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
This timing assumes your sweet potato is already cooked and mashed. If you need to cook a sweet potato from scratch, add an additional 30-45 minutes for baking or boiling and cooling.
How To Make It Step By Step With Visual Cues
Making these biscuits is a simple process. Follow these steps for perfectly tender and flavorful results.
- Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Make sure there are no lumps and everything is well combined. This ensures even distribution of the leavening agents.
- Cut in the Cold Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. The cold butter is key for flaky biscuits.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the mashed cooked sweet potato, sourdough discard, milk, and optional honey or maple syrup until smooth.
- Mix Wet and Dry: Pour the wet sweet potato mixture into the dry ingredients. Stir with a wooden spoon or spatula until just combined. Be careful not to overmix; the dough will be shaggy and slightly sticky, but that’s exactly what you want for tender biscuits.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together. Pat the dough into a 1-inch thick circle or rectangle. Use a 2-3 inch biscuit cutter or a knife to cut out your biscuits. For extra flaky layers, you can fold the dough over on itself once or twice before the final pat-down.
- Arrange and Bake: Place the cut biscuits onto a baking sheet lined with parchment paper, leaving about an inch between each. If you prefer softer sides, you can place them closer together. If desired, brush the tops with a little extra milk for a golden finish.
- Bake to Golden Perfection: Bake in a preheated oven at 400°F (200°C) for 15-20 minutes, or until the biscuits are golden brown on top and cooked through. The exact time will depend on your oven and the size of your biscuits.
- Cool and Serve: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm.
Easy Variations And Serving Ideas That Fit Real Life
These sourdough sweet potato biscuits are incredibly versatile and can be adapted to suit various tastes and occasions. For a savory twist, consider adding a pinch of smoked paprika, a dash of cayenne pepper, or some fresh chopped chives to the dry ingredients. If you’re looking for extra sweetness, a sprinkle of cinnamon or nutmeg in the dough would be lovely, especially if serving them for breakfast.
When it comes to serving, these biscuits shine in many roles. For breakfast or brunch, they are fantastic with butter, jam, honey, or even a dollop of cream cheese. They also make a wonderful base for a breakfast sandwich with eggs and bacon. For a more substantial meal, serve them alongside roasted chicken, pork tenderloin, or a hearty stew. They’re also a great addition to a holiday spread, offering a unique and flavorful alternative to traditional dinner rolls. Kids often love these biscuits, especially with a little honey butter or a drizzle of maple syrup. You can even make smaller, bite-sized biscuits for a party appetizer, perhaps with a savory dip.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls. Knowing what to look out for will help you achieve perfect sourdough sweet potato biscuits every time.
- Overmixing the Dough: This is perhaps the most common mistake with biscuits. Overmixing develops the gluten in the flour too much, resulting in tough, dense biscuits instead of light and tender ones. Mix until just combined; a shaggy dough is a happy dough.
- Warm Butter: Using butter that isn’t cold enough will lead to flat, less flaky biscuits. The cold butter creates pockets of steam as it melts in the oven, which gives biscuits their characteristic flaky layers. Always use very cold butter, cut into small pieces.
- Not Enough Flour on the Surface: When turning out the dough, if your surface isn’t lightly floured, the dough will stick, making it difficult to work with and potentially requiring you to add too much extra flour, which can dry out the biscuits.
- Rolling Too Thin or Too Thick: Aim for about a 1-inch thickness when patting out the dough. If it’s too thin, the biscuits will be small and crispy; too thick, and they might not cook through evenly.
- Twisting the Biscuit Cutter: When cutting out biscuits, press straight down and lift straight up. Twisting the cutter can seal the edges of the biscuit, preventing it from rising as high and creating fewer flaky layers.
- Incorrect Oven Temperature: An oven that isn’t hot enough can result in biscuits that spread rather than rise. Ensure your oven is fully preheated to 400°F (200°C) before placing the biscuits inside.
How To Store It And Make It Ahead Without Ruining Texture
These sourdough sweet potato biscuits are best enjoyed warm and fresh from the oven, but they can be stored and reheated successfully.
To store leftover biscuits, place them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4-5 days. To maintain their best texture, avoid storing them in plastic wrap alone, as this can make them soggy.
To reheat, the best method is to warm them in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until heated through. This helps restore some of their crispness. You can also microwave them for 15-30 seconds, but they might be softer and less flaky.
If you want to make them ahead, you have a couple of options. You can prepare the dough, cut out the biscuits, and then freeze them unbaked. Place the cut biscuits on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to bake, place the frozen biscuits on a baking sheet and bake at 400°F (200°C), adding a few extra minutes to the baking time (around 20-25 minutes total).
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
