It’s no secret that I’m not really a fan of leftovers. Thankfully my family is, though, so we don’t waste a ton of food — but even they get weary of eating the same meal for several days after a big holiday meal.
So throughout the year, I like to bookmark and tear out recipes that will allow me to repurpose some of our holiday leftovers in new and creative ways! Last year I used our leftover mashed potatoes to create a yummy Shepherd’s Pie. This year, I decided to try using up the remainder of our sweet potatoes in these delicious Sweet Potato Biscuits.
Though they’re slightly more complicated than your average biscuit recipe, they’re really not overly so. You can even mix up the dry ingredients ahead of time and store them in a Ziploc bag to have them ready to go!
How To Make Sweet Potato Biscuits
For you biscuit-making newbies, I’ve got a few tips that will make your sweet potato biscuits lighter and fluffier. Actually, these tips apply to any type of biscuits, so even if you’re not interested in making this sweet potato biscuit recipe, you may want to read on!
All biscuit recipes start with both a dry mixture and a wet mixture. Keep the two separate until your oven is preheated and ready to go, because once they’re mixed, you’ll want to get them into the oven ASAP for maximum rise.
It’s important that you work the dough as little as possible. Mix the dry ingredients and wet ingredients until just combined. The dough may look a little “shaggy” and dry (see image above), but it will all come together in the next step when you knead it.
When kneading the dough, again, just knead it until it all comes together. The object isn’t to achieve a perfectly smooth dough. We want those lovely chunks of butter to remain intact, because they’re what cause the biscuits to rise and have those flaky layers we adore.
Gently roll the dough out to about a 3/4″ thickness, and cut the biscuits into 3″ rounds with a cutter or glass. This simple 3″ metal cookie cutter on Walmart.com is an inexpensive kitchen staple!
When cutting the rounds, press straight down and pull the cutter or glass straight back up. Twisting or rotating the cutter disturb the layers, preventing the biscuits from rising to their maximum height.
After cutting the first round of biscuits, gently gather the leftover dough into a circle and reroll it. Again, try not to overwork it because the warmth from your hands will cause the butter flecks to melt.
Brushing the top of each biscuit with a bit of heavy cream gives biscuits a glossy sheen, creates a thin crust, and will keep them more tender and moist. This step is optional, but I think it’s worth it!
I’ve made these sweet potato biscuits with both mashed canned sweet potatoes and mashed baked sweet potatoes — I definitely prefer the baked sweet potatoes, but the canned will work in a pinch. You can also use buttermilk instead of whole milk if you have it on hand.
Either way, try spreading your warm sweet potato biscuits with the Brown Sugar-Cinnamon Butter below. Who knew leftovers could be so tasty?!?
How To Make Brown Sugar-Cinnamon Butter
For a real treat, spread the warm biscuits with brown sugar-cinnamon butter. Just whip 1/2 cup softened butter with 1/4 cup dark brown sugar and 1/4 teaspoon cinnamon. Yummo!
How do you use up holiday dinner leftovers?