Soft Sourdough Sweet Potato Biscuits Recipe

Get ready to elevate your breakfast or dinner table with these incredibly soft and flavorful sourdough sweet potato biscuits.

This recipe combines the comforting sweetness of sweet potato with the subtle tang of sourdough, creating a truly irresistible treat that’s perfect for any meal.

Whether you’re a seasoned home baker or just starting your sourdough journey, this recipe is designed to be straightforward and rewarding. You’ll love how easily these come together, offering a delightful twist on a classic biscuit that everyone will adore.

Soft Sourdough Sweet Potato Biscuits

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• Total Time: 35-40 minutes
• Yield: 12 biscuits 1x

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Description

Elevate your breakfast or dinner with these incredibly soft and flavorful sourdough sweet potato biscuits. Combining the comforting sweetness of sweet potato with the subtle tang of sourdough, this recipe creates an irresistible treat perfect for any meal. It’s approachable for all skill levels and offers a unique, comforting flavor profile.

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Ingredients

Scale 1x2x3x

2 cups all-purpose flour, plus more for dusting

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cut into small pieces

1 cup cooked and mashed sweet potato (about 1 medium sweet potato)

1/2 cup sourdough discard, unfed

1/4 cup milk, plus more for brushing

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Instructions

1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are thoroughly combined to ensure even leavening throughout your biscuits.

2. Cut in the Cold Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating flaky biscuits.

3. Combine Wet Ingredients: In a separate medium bowl, gently stir together the mashed sweet potato, sourdough discard, and 1/4 cup of milk until just combined. Do not overmix.

4. Form the Dough: Pour the wet sweet potato mixture into the dry flour and butter mixture. Use a fork or your hands to gently mix until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.

5. Knead and Shape: Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just enough to bring it together. Pat the dough into a rectangle about 3/4 to 1 inch thick. Use a 2-inch biscuit cutter to cut out biscuits. Rework the scraps gently and cut out any remaining biscuits.

6. Prepare for Baking: Preheat your oven to 400 F (200 C). Place the cut biscuits on a parchment-lined baking sheet, leaving a little space between them. Brush the tops of the biscuits with a little extra milk for a golden finish.

7. Bake to Golden Perfection: Bake for 18-20 minutes, or until the biscuits are golden brown on top and cooked through. The internal temperature should reach about 200 F (93 C).

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: 18-20 minutes
• Category: baked goods
• Method: baking
• Cuisine: american

Nutrition

• Serving Size: 1 biscuit

Keywords: sourdough, sweet potato, biscuits, breakfast, side dish, comfort food, easy, flaky, tangy, homemade

What You’ll Love About This Quick And Easy Recipe

This recipe for soft sourdough sweet potato biscuits is a true winner for several reasons. First, it’s incredibly approachable, making it perfect for home bakers who might be new to working with sourdough or simply looking for a less intimidating baking project. The combination of sweet potato and sourdough creates a unique flavor profile that is both comforting and sophisticated, appealing to a wide range of palates. These biscuits are wonderfully soft and tender, with a beautiful golden hue and a delicate crumb that practically melts in your mouth. They’re versatile enough to be served at breakfast alongside eggs and bacon, as a side with a hearty dinner, or even as a light snack with a drizzle of honey. Families will appreciate how quickly these come together, making them an ideal choice for busy weeknights or relaxed weekend mornings when you want something special without a lot of fuss. The subtle tang from the sourdough starter perfectly balances the natural sweetness of the sweet potato, ensuring these biscuits are flavorful without being overly sweet.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking is key to a smooth and enjoyable process. This recipe uses readily available items, ensuring you won’t need to hunt for obscure specialty products. The star of the show, of course, is the sweet potato, which adds moisture, flavor, and a beautiful color to the biscuits. The sourdough discard provides that signature tangy note and contributes to the soft texture.

INGREDIENTS:

• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
• 1/2 cup sourdough discard, unfed
• 1/4 cup milk, plus more for brushing

For the sweet potato, you can easily cook it by baking, boiling, or microwaving until very tender, then mashing it smoothly. Make sure it’s cooled before adding it to the dough. If you don’t have unsalted butter, salted butter can be used; 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, though whole milk will yield a richer biscuit. The sourdough discard should be unfed and at room temperature for the best results, contributing flavor and tenderness without requiring active leavening.

Time Needed From Start To Finish

One of the best features of this recipe is its efficiency, allowing you to enjoy fresh, homemade biscuits without spending hours in the kitchen.

• Preparation Time: 15 minutes
• Baking Time: 18-20 minutes
• Total Time: Approximately 35-40 minutes

This timeline makes these sweet potato sourdough biscuits a fantastic option for a quick weeknight side dish or a special weekend breakfast that doesn’t eat into your entire morning. The hands-on time is minimal, with most of the waiting being for the biscuits to bake to golden perfection.

How To Make It Step By Step With Visual Cues

Making these soft sourdough sweet potato biscuits is a straightforward process. Following these steps will help you achieve perfectly tender and flavorful results every time.

1. Prepare Your Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these are thoroughly combined to ensure even leavening throughout your biscuits.
2. Cut in the Cold Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for creating flaky biscuits.
3. Combine Wet Ingredients: In a separate medium bowl, gently stir together the mashed sweet potato, sourdough discard, and 1/4 cup of milk until just combined. Do not overmix.
4. Form the Dough: Pour the wet sweet potato mixture into the dry flour and butter mixture. Use a fork or your hands to gently mix until just combined and a shaggy dough forms. Be careful not to overmix, as this can lead to tough biscuits.
5. Knead and Shape: Turn the dough out onto a lightly floured surface. Gently knead the dough 4-5 times, just enough to bring it together. Pat the dough into a rectangle about 3/4 to 1 inch thick. Use a 2-inch biscuit cutter to cut out biscuits. Rework the scraps gently and cut out any remaining biscuits.
6. Prepare for Baking: Preheat your oven to 400°F (200°C). Place the cut biscuits on a parchment-lined baking sheet, leaving a little space between them. Brush the tops of the biscuits with a little extra milk for a golden finish.
7. Bake to Golden Perfection: Bake for 18-20 minutes, or until the biscuits are golden brown on top and cooked through. The internal temperature should reach about 200°F (93°C).
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.

Easy Variations And Serving Ideas That Fit Real Life

These soft sourdough sweet potato biscuits are incredibly versatile and can be adapted to suit various tastes and occasions. For a touch of extra sweetness, you can add 1-2 tablespoons of brown sugar or maple syrup to the wet ingredients. If you enjoy a hint of spice, a pinch of cinnamon or nutmeg would complement the sweet potato beautifully. For a savory twist, consider adding a sprinkle of fresh chopped rosemary or thyme to the dough.

These biscuits are fantastic on their own, but they also pair wonderfully with a variety of accompaniments. For breakfast, serve them with scrambled eggs, bacon, or a dollop of apple butter. They make an excellent side for a hearty chili or a roasted chicken dinner. Kids often love them split and spread with cream cheese or a little jam. For a special treat, try drizzling them with a touch of honey or maple syrup while they’re still warm. You can also turn them into mini sandwiches with ham and cheese for a delightful lunchbox addition.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have common pitfalls, but knowing what to watch out for can help you achieve perfect results every time.

• Overmixing the Dough: This is perhaps the most common mistake when making biscuits. Overworking the dough develops the gluten, leading to tough, dense biscuits instead of light and flaky ones. Mix until *just* combined, and handle the dough as little as possible.
• Warm Butter: Using butter that isn’t cold enough will result in biscuits that spread too much and lack flakiness. The cold butter creates pockets of steam in the oven, which is essential for that signature flaky texture. If your kitchen is warm, you can even pop your butter back into the freezer for 10-15 minutes before cutting it into the flour.
• Not Mashing Sweet Potato Smoothly: Lumpy sweet potato can lead to an uneven texture in your biscuits. Ensure your sweet potato is thoroughly cooked and mashed until smooth, without any large chunks.
• 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 properly and creating fewer flaky layers.
• Baking at the Wrong Temperature: An oven that isn’t preheated to the correct temperature can affect the rise and browning of your biscuits. Always give your oven ample time to reach the specified temperature before placing the biscuits inside.

How To Store It And Make It Ahead Without Ruining Texture

These soft sourdough sweet potato biscuits are best enjoyed fresh and warm from the oven, but they can certainly be stored and even prepared in advance.

To store leftover baked biscuits, place them in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week. To reheat, a quick warm-up in a toaster oven or microwave will bring back some of their tenderness. If using a conventional oven, wrap them loosely in foil and bake at 300°F (150°C) for about 10-15 minutes until warmed through.

For making ahead, you have a couple of options. You can prepare the dough up to the point of cutting out the biscuits. Place the unbaked biscuits on a parchment-lined baking sheet and freeze them until solid, about 1-2 hours. Once frozen, transfer them to a freezer-safe bag or container and store for up to 1 month. When ready

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.