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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sweet Potato Drop Biscuits

on August 7, 2015

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These Sweet Potato Drop Biscuits are so Yummy!  They make for a delicious on breakfast. I’ll tell you that I didn’t make mine super sweet because the sweet potato is naturally sweet. I also incorporated Greek yogurt to balance out the sweetness of the brown sugar and it worked perfectly!

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You could go this route, but why. It takes over an hour to bake the sweet potato. Then you have to let it cool so you can peel and process the sweet potatoes through a food mill to get the right consistency. I have a better idea!

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Organic sweet pureed baby food. Yep! It contains no additives and all the work is done for you.

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In a bowl, I have the “baby” sweet potato puree, Greek yogurt, and brown sugar. I like to transfer the wet ingredients into a measuring cup, it just makes it easier to add to the dry ingredients.

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Once the wet has been introduced to the dry, the batter should have a sticky consistency.  I doubled the recipe because I know from experience that one batch will not be enough.

I’m choosing to use a scoop instead of two spoons to drop the biscuits onto the baking sheets. It’s just easier for me. I’m using the large scoop, (1/4 cup capacity), for my biscuits today. Using this size scoop, after coming out of the oven, they’ll produce approx. 22 standard size biscuits.

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Once the biscuits come out of the oven and are still nice and hot, I brush some unsalted melted butter over each one. Let them cool for a couple of minutes and serve.

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Yields: 22 standard size biscuits
Prep Time: 15-20 minutes
Inactive Prep Time: 10 minutes
Cook Time: 18-20 minutes (watch carefully after the 15-minute mark)
Total Time: 40 minutes
Equipment: Food processor, 3 baking sheet pans, 1/4 cup capacity ice cream scoop, parchment paper

Ingredients:
3 cups all-purpose flour
3 teaspoons of baking powder
2 1/2 teaspoons of baking soda
1 teaspoon of Kosher salt
3/4 teaspoon of fresh nutmeg
1-1/2 teaspoon of ground cinnamon
2 sticks of unsalted cubed cold butter
8-ounce of organic “baby” sweet potato purèe (comes in jars)
8-ounces of Greek yogurt
1 cup of packed dark brown sugar

Directions:
Preheat oven to 450-degrees F.
Tip: You want to process the ingredients in stages. Do Not overfill food processor.

Whisk dry ingredients together in a mixing large bowl. Add 1/3 of the dry ingredients into a food processor with 1/3 of the cold diced cubed butter. Pulse until butter is the size of peas. The flour and butter mixture needs to look like coarse crumbs. Repeat this process until all the flour and butter have been processed through the food processor and return to the bowl. Place the flour/butter mixture into the refrigerator to keep cold.

For the wet ingredients, in a large mixing bowl, add the sweet potato puree, brown sugar, and Greek yogurt, mix to combine. Pour the wet mixture into a large measuring making the process easier to combine. Mix the wet into the dry ingredients just until the flour is incorporated. Do not overwork the dough. The mixture will have a sticky consistency.

Scoop the dough on lined parchment paper baking sheets about 1 to 1 1/2 inches apart. Bake for 18-20 minutes or until dough is set and just golden brown. To test if done, take a toothpick and if it comes out clean they’re done.

Tip: Keep a close eye on the biscuits after 15 minutes. Once the Sweet Potato Drop Biscuits come out of the oven, lightly brush the tops of each one with melted butter.

Note: If needed, they can be reheated for 5 minutes at 400-degrees F. and be just perfect.

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