Week 32: Sweet Potato Biscuits

OREGON: I found this on the inside of a box of Tillamook unsweetened butter. And then I found this instructional video courtesy of Alex Town of Pine State Biscuits in Portland, OR.

Preheat oven to 375 degrees

STEP 1: Mix dry ingredients

  • 1-3/4 all purpose flour
  • 2 Tbsp brown sugar
  • 2-1/2 tsp baking POWDER
  • 1/2 tsp baking SODA
  • 1 tsp salt
  1. Measure dry ingredients into a medium bowl
  2. Whisk to combine

STEP 2: Add butter

  • 6 Tbsp unsalted butter (very cold)
  1. Grate butter over the bowl. Do just a little at at time, stopping to mix it in so the grated pieces are separate and coated with flour, before adding more more.

STEP 3: Mix wet ingredients

  • 3/4 cup mashed sweet potatoes (peel, roast and mash your own; canned would be too wet.)
  • 1/4 cup orange juice
  • 1/4 cup plain yoghurt
  1. Add wet ingredients to a large bowl
  2. Whisk well to combine

STEP 4: Make dough

  1. Add the dry ingredients and incorporate. You don’t want to overmix it, because you want the separate pieces of butter

STEP 5: Shape biscuits

  1. Dust countertop with flour
  2. Place dough on top, dust with flour, and press into a rectangle shape.
  3. Fold into three, then roll into a 1″ thickness
  4. Loosen it from the countertop so it’s not stuck down
  5. Cut into 1/2″ to 1″ rounds and place on baking sheet. It’s good to put them about 1/2″ apart, so they don’t lean. And a real cookie cutter works better than a glass; the sharp edges help them to rise high.
  6. Bake 8 minutes, rotate, and bake 5~7 minutes more.


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