SWEET POTATO DROP BISCUITS
Sweet potato biscuits, a Southern classic, have a subtle sweetness and can go savory or sugary. Although they’re drop biscuits, they develop layers, perfect for splitting, and can be stuffed with country ham, bacon, turkey, cheese, fried eggs, or egg salad. As a morning treat, I open them while they’re hot and slather them with jam or drizzle them with honey.
TIP: If you happen to have a roasted sweet potato on hand, you can use it here. The microwave is just a quick way to get a sweet potato cooked all the way through without adding extra moisture.
makes about 3 dozen
no eggs, no nuts
- 14 ounces (396 g) sweet potato (about 1 medium), scrubbed
- 2 tablespoons sugar, plus more for sprinkling
- 1 teaspoon salt
- 1 cup (224 g) cold whole milk
- 1¼ cups (168 g) whole wheat pastry flour
- 1 cup (142 g) unbleached all-purpose flour
- 1 tablespoon plus 2 teaspoons baking powder
- 6 tablespoons (84 g) cold unsalted butter, cut into ½-inch cubes
1. Poke the sweet potato all over with a fork. Place on a microwave-safe plate and microwave until a knife pierces it easily, 6 to 8 minutes. Trim off the tough ends and cut the sweet potato into chunks.
2. Combine the sweet potato, sugar, and salt in a food processor and pulse until smooth, scraping the bowl occasionally. With the machine running, add the milk and process until very smooth. Transfer to a bowl and cool to room temperature, then refrigerate until cold. (To cool the mixture quickly, pop the bowl in the freezer and stir occasionally.)
3. Position a rack in the center of the oven and preheat to 400°F. Line a half sheet pan with parchment paper.
4. Whisk both flours and the baking powder in a large bowl. Add the butter and toss to coat, then cut it in with a pastry cutter or your fingertips until small crumbs form, with a few pea-sized pieces remaining. Add the sweet potato mixture and stir and fold gently with a fork until all traces of flour disappear. Using a 1½-tablespoon (1¾-inch) cookie scoop or a tablespoon measure, drop the dough by heaping tablespoons onto the prepared pan, spacing them 1½ inches apart. Sprinkle the tops with sugar.
5. Bake until the biscuits are golden and puffed, 20 to 25 minutes. Slide the paper with the biscuits onto a rack to cool. Serve warm or at room temperature.
MAKE AHEAD
The biscuits are best the day they’re made but will keep at room temperature for up to 3 days or in the freezer for up to 3 weeks.