Actual mashed candy potatoes take these fluffy Candy Potato Biscuits to an entire new stage of tenderness. These straightforward selfmade biscuits are candy, flaky, and melt-in-your-mouth, excellent with honey butter or pimento cheese!
Tender and Flaky Candy Potato Biscuits
If there ever was a must-bake biscuit recipe, I feel I’ve discovered it. And that’s saying one thing as a result of biscuits are form of a factor round right here. I really like my conventional Skillet Biscuits, which all the time have a spot on my desk whether or not it’s weekend brunch or Thanksgiving dinner.
Including candy potato to the combo was an surprising twist I by no means knew I wanted. I traveled to North Carolina not too way back and Candy Potato Biscuits had been on the menu at a restaurant we visited. They had been so nice that I knew I wanted to recreate them at dwelling. And now they’ve positively gone into our common rotation!
This easy biscuit recipe has a delicate, irresistible sweetness from the candy potatoes and a touch of sugar. They’re excellent all 12 months lengthy, however within the fall time these shall be further scrumptious with a pinch of pumpkin pie spice!
Why You’ll Love This Biscuit Recipe
These tender candy potato biscuits are about to alter your life. Right here’s why:
Simple. These candy potato biscuits are the simplest to make with solely 5 substances. Utilizing self-rising flour means there’s no want for added leavening.
Versatile. Do-it-yourself biscuits make the proper facet dish for breakfast, lunch, and dinner! Whip up a batch of sentimental candy potato biscuits for the vacations, or any time of the 12 months.
Candy, cozy taste. Mashed candy potato brings a novel, cozy taste and wonderful orange coloration to buttermilk biscuits. These are excellent for fall baking! You could possibly even spice them up with cinnamon or nutmeg, see additional on for straightforward variations.
What You’ll Want
You’ll be able to rely the substances for these candy potato biscuits on one hand! I define them under. Make sure you scroll to the recipe card under the publish for the complete substances and recipe particulars.
Flour and Sugar: For this biscuit recipe, I take advantage of self-rising flour and common granulated sugar. Including a little bit of sugar makes these slightly sweeter, and boosts the flavour of the candy potatoes.
Butter: Make certain to make use of chilly, salted butter. Slicing it into cubes will make it simpler to combine with the opposite biscuit substances. I additionally prefer to brush the tops of freshly baked candy potato biscuits with a little bit of extra melted butter.
Mashed Candy Potatoes: You’ll want about two medium-sized contemporary candy potatoes, cooked, cooled, and mashed earlier than your begin. See under for preparation notes!
Buttermilk: Like your butter, you’ll need your buttermilk chilly from the fridge. Should you don’t have buttermilk, it’s straightforward to make your own.
Making ready the Candy Potatoes
Earlier than you make your biscuits, you’ll want some mashed candy potatoes. That is straightforward to do by boiling them on the range, roasting the candy potatoes within the oven, or cooking the candy potatoes within the microwave. These biscuits are additionally an effective way to make use of up leftover baked candy potatoes.
My most well-liked technique is baking the candy potatoes. Merely scrub your candy potatoes clear and bake them within the oven at 400ºF for 45-55 minutes, till they’re comfortable.
Whichever method you go about cooking your candy potatoes, as soon as they’re finished, squeeze them out of their jackets and use a fork to mash them. Just be sure you permit the puree to chill fully earlier than making your biscuits.
Methods to Make Candy Potato Biscuits
This recipe makes sufficient dough to comfortably match 10 biscuits inside a 12-inch cast iron skillet (see my ideas under and the recipe card for notes on different sizes). Whereas your oven preheats to 450ºF, grease your skillet, after which get began on the biscuit dough:
Mix the butter and dry substances. Whisk the flour and sugar collectively, then lower within the chilly butter cubes. You are able to do this utilizing two forks, or a pastry blender. You need the combination to be crumbly with small items of butter all through.
Add the candy potatoes. Subsequent, stir buttermilk into the mashed candy potatoes, then mix this with the dough. Do your greatest to not overwork the biscuit dough. We wish all these small pockets of butter to remain intact for tender, flaky biscuits.
Knead. Now, on a floured floor, fold the dough over itself a number of occasions to create the layers. Then, use your fingers to press the dough out right into a disc (goal for about 1 ½ inches thick).
Form the biscuits. Lastly, lower out the dough utilizing a spherical biscuit cutter, and prepare the biscuits inside your greased skillet. It’s high-quality if the biscuits are touching the pan.
Bake. Pop these infants into your preheated oven. Bake the biscuits for 20-25 minutes, till they’re golden, then take them out, brush the tops with melted butter, and serve.
Suggestions for The Greatest Biscuits
Should you’re cautious of creating your individual biscuits, I’ve acquired your again. As soon as upon a time, I used to be no stranger to the concern of my selfmade biscuits turning out like hockey pucks, too! However I promise, with a little bit of apply, this recipe, and a few useful ideas under, you’re going to nail it.
Hold your substances chilly. Chilly substances, just like the butter and buttermilk on this recipe, are important for one of the best flaky biscuits. This is the reason it’s additionally vital to chill your mashed candy potatoes fully earlier than including them to the dough.
Don’t overwork the dough. It’s price repeating, however just be sure you don’t deal with the dough an excessive amount of when mixing and kneading. Overworking prompts the gluten within the dough, which ends up in dense biscuits.
Don’t twist when reducing the biscuit dough. Twisting the biscuit cutter seals the perimeters of the biscuits, which prevents them from puffing up. As an alternative, press the cutter firmly into the dough.
Completely different skillet sizes: You can also make these candy potato biscuits in a 10-inch skillet, although you’ll have 2 biscuits left over. Should you’d like, you’ll be able to bake the additional two in a smaller baking pan on the identical time. Alternatively, bake your biscuits in two 8-inch skillets.
Strive including spices. For an excellent cozier fall or vacation spin on these candy potato biscuits, why not attempt including cinnamon, nutmeg, or blended spice to the dough. The spices play off of the candy potato completely!
Widespread Questions
What’s the key to mild and flaky biscuits?
The primary key to flaky biscuits is chilly substances. Hold your substances within the fridge till you’re prepared to make use of them, and if you happen to’re baking in a heat kitchen, refrigerate your biscuits earlier than you bake them. One other rule is to not overwork the dough, as this yields a tricky, dense biscuit.
Can I take advantage of canned candy potato puree?
Should you’re pressed for time, sure, it’s high-quality to make these biscuits with canned candy potato puree. I like to recommend passing canned puree by a high-quality mesh sieve to empty any extra water.
What to With Serve Candy Potato Biscuits
These candy potato biscuits make great breakfast biscuits, warmed up and unfold with a pat of butter. I prefer to drizzle mine with maple syrup or honey. After all, old school biscuits of any form are a basic facet for Southern cooking! Strive these concepts:
Methods to Retailer and Reheat Leftovers
Retailer leftover candy potato biscuits hermetic at room temperature for as much as 3 days. Reheat these biscuits within the oven for a couple of minutes, or within the toaster.
Can I Freeze Candy Potato Biscuits?
Sure! The baked and cooled biscuits might be saved in an hermetic container or freezer bag and stored frozen for as much as 3 months. Defrost your biscuits within the fridge or at room temperature earlier than reheating and serving.
Actual candy potatoes deliver scrumptious tenderness and taste to selfmade Candy Potato Biscuits! These flaky biscuits are excellent for breakfast or as a facet dish.
3 cups self-rising flour
2 tablespoons granulated sugar
1/2 cup chilly salted butter, lower into small cubes
1 1/2 cups chilly cooked and mashed candy potatoes (about 2 medium candy potatoes)
3/4 cup chilly buttermilk
2 tablespoons salted butter, melted
Preheat your oven to 450°F. Coat a 12-inch cast iron skillet with butter (*see tip #1). Put aside.
In a big bowl, whisk collectively the self-rising flour and sugar. Utilizing a pastry blender or two forks, lower within the chilly butter till the combination is crumbly and the butter is in pea-sized items within the combination. Put aside.
In a small bowl, stir collectively mashed candy potatoes and buttermilk. Add this combination to the flour combination and stir to mix. The dough shouldn’t be both too sticky or too dry. If it’s too dry add in a splash of buttermilk, or If the dough could be very sticky add in a tablespoon extra flour (see tip #2). The trick is to not deal with the dough an excessive amount of, as you need the chilly butter items to stay. That is what is going to make your biscuits further flaky.
Switch the dough to a flippantly floured counter and knead by folding the dough over on itself 4 – 5 occasions. That is what creates layers. Press the dough right into a 1 1/2- inch disk.
Utilizing a 3-inch spherical biscuit cutter dusted with flour (see tip #3), lower out biscuits and prepare them within the forged iron skillet (they are going to contact within the pan, that is high-quality). Use all of the dough.
Bake biscuits for 20 – 25 minutes, or till golden brown and cooked by.
Take away the pan from the oven and instantly brush with melted butter.
Notes
Tip #1: Should you don’t have a 12-inch skillet you may make these in a 10-inch skillet however could have dough left over for two biscuits. Or you should utilize 2 8-inch skillets
Tip #2: Hold all of the substances chilly. This can produce the fluffiest, flakiest biscuits.
Tip #3: Don’t Twist the Biscuit Cutter. Firmly press the cutter down into the dough, however don’t truly twist. Twisting the biscuit cutter seals off the perimeters of the biscuits and so they subsequently won’t rise as excessive.
