Looking for Thanksgiving leftover recipes? This easy Sweet Potato Biscuits recipe uses leftover sweet potato casserole – even if you make it with marshmallows on top!
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoon baking powder
- 1 teaspoon baking soda
- 4 tablespoons cold butter (2 ounces, cut into pieces)
- 1 cup leftover sweet potato casserole (or mashed sweet potatoes)
- 1/8 – 1/4 cup milk (or more, if needed)
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper (or spray with cooking spray).
- Mix dry ingredients in food processor. Pulse butter into flour mixture until all butter has been blended into the flour. Process in the sweet potatoes to the flour mixture, just until fully combined with flour.
- Add 1/8 cup of milk to mixture. Add more milk, a tablespoon or two at a time, if necessary to achieve a ball of dough in your processor. Dough should be soft and smooth, not dry or too wet. If you end up with dough that is too wet and sticky, at a bit more flour so that it can be handle and rolled. If too dry, add more milk.
- Roll dough on your surface so that it is approximate 1/2-inch thick. Cut in 2-inch rounds with a biscuit cutter. Place rounds on prepared baking sheet. Reroll remaining dough and continue cutting rounds until all dough is used.
- Bake for 9-10 minutes, or until biscuits are golden brown.
–If you don’t have a food processor, you can certainly prepare this recipe by hand. Simply do all the steps in a bowl. When combining butter with flour, use a fork or pastry blender to work the butter into the flour.
–If you won’t be using leftover sweet potato casserole (a casserole that has had sugar added to it), I recommend adding 2 tablespoons of brown sugar to your dry ingredients. This is completely optional though.
–I like to brush butter on the top of the biscuits shortly after they come out of the oven.
- Category: Breads
- Method: Baking
- Cuisine: American
Keywords: 7 ingredients,