Sweet Potato Biscuits with Benne Seeds
These sweet potato biscuits are made with ultra-smooth, creamy fine cloth-bolted pastry flour and benne seeds. So good, they're history.
Equipment
- Whisk
- Box Grater
- Mason Jar or Biscuit Cutter
- Learning Tower optional
Ingredients
- 2 ¼ cups Red May wheat pastry flour
- 1 tablespoon baking powder
- 1 tablespoon stevia or your preferred sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 stick unsalted butter cold
- 1 cup sweet potatoes mashed & cold, about 1 medium potato
- ¾ cup whole milk cold
- 2 tablespoon whole milk
- 2 tablespoon benne seeds
- 2 tablespoon melted butter or honey, optional
Instructions
- Wash your hands with soap and water. Use a kitchen scale to measure the flour in a large bowl. Grab a measuring spoon set and measure the baking powder, sugar (or stevia), cinnamon, salt, and baking soda.
- Whisk the ingredients in the bowl to combine.
- Use a box grater to slice the butter into the flour mixture. Erika says you should toss the butter in the flour until it's coated thoroughly. Afterward, use your fingers or a pastry cutter to break up the butter. When the dough looks like sand with some small pieces of butter, move on to the next step.
- Place the biscuit mixture in the freezer for 15 minutes. You can clean up your workspace and gather your equipment for the rest of the steps.
- Use a masher and a whisk to combine the sweet potatoes with the ¾ cup of milk or use a blender.
- Use a spatula to combine the sweet potato mixture and the chilled flour mixture. The dough should be sticky when well combined. Now is a great time to preheat the oven to 450 °F. The oven rack should be in the middle position.
- Dust your clean surface with flour and transfer the dough to the surface.
- Use your hands to pat the dough into an 11 x 6-inch rectangle, approximately ½-inch thick. You can see ours is more of an oval but it works. Create a trifold by folding the left side toward the center and then folding the right side over top. Repeat this step by dusting the top with flour and using your hands to press the dough back into the original rectangle shape. Next, proceed with the folding. Repeat one final time for a total of 3 sets of folds.
- Press the dough to ½ inch thickness. Use a floured biscuit cutter or mason jar to cut out the biscuits. Erika says to use care when cutting out the biscuits by pushing straight down into the dough and not twisting the cutter.
- Place the biscuits on the baking slab or a baking sheet with parchment paper. The leftover scraps can be combined and reshaped to make additional biscuits.
- Use a basting brush to brush the remaining milk on the biscuits. Sprinkle the benne seeds on the biscuits.
- Transfer the baking slab to the oven. Bake the biscuits for 12 to 15 minutes. Rotate the pan halfway through for even baking. Your sweet potato biscuits are done when the tops are golden brown. Use the basting brush to apply melted butter or honey to the biscuits before serving or serve as is.
Notes
- Never leave cooking food unattended
- The same amount of sugar can be substituted for stevia
- If using all-purpose flour, use 2 cups and add more if needed
- See more guidelines at USDA.gov
- Full Recipe Info and Pictures at: https://happyhomeschooladventures.com/sweet-potato-biscuits
Nutrition
Calories: 284kcalCarbohydrates: 32gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 383mgPotassium: 233mgFiber: 4gSugar: 2gVitamin A: 2846IUVitamin C: 0.4mgCalcium: 164mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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