One of the first recipes I shared on my blog is one of my favorite items to make. My sweet potato biscuits! This makes a great addition to any family dinner with butter or have it for brunch paired with an assortment of jams. If you know me, then you know that one of my favorite shows is Martin. So much so that I had a whole Martin themed party. These biscuits will give you that same feeling that Martin has about his mama’s biscuits.

A few tips:

When making biscuits you want your butter to be very cold. This would be the last thing I take out to prep. I personally prefer to cut my butter into the dough by hand. This allows me to really work it in quickly and feel the consistency. Biscuits are one of those things that I can literally feel when it’s right. If you tend to have warm hands, and want to cut the butter in by hand, I recommend giving your hands an ice bath first. Dry your hands and work the dough quickly while your hands are cold. You can also use two forks or other tools to cut the butter into the flour. This tends to take a bit longer which puts the butter at risk of coming to room temperature. Keep in mind this is not slime or playdough. You’re not playing with the mixture for hours on end. You want to work quickly, and only mix it long enough to get the desired texture. Over mixing will build up more gluten and give a tough dough.

Your dough should be a…….dough. You don’t want things to be too dry, or too wet. Because the sweet potatoes vary, the amount of added moisture from the milk will vary. Sometimes I use the full amount of milk. Sometimes I can cut the amount of milk in half. Start with a little and add more as needed. You can always add, but you can’t take out the milk if you add too much up front.

When I first started making this recipe years ago I would use regular whole milk. I don’t drink whole milk anymore, so I make them with almond milk now without any issues. This recipe can probably be adapted to vegan friendly by replacing the butter with a vegan baking butter. I haven’t tested it yet though, so I won’t say for sure how it will come out just yet.

In the video below I used a potato masher to cut the butter into the flour. As I said above, I prefer to just do it by hand. It’s faster and more efficient for me, but that is totally a personal preference. Speaking of preferences, are you team Sweet Potato or Pumpkin? Be sure to check out the end of the post for other Sweet Potato and Pumpkin recipes from friends.

Recipes From Friends

A few of my Black Food Blogger crew members had a serious battle on which reigns supreme. Sweet Potato or Pumpkin? Try some of the recipes below and let us know which one comes out on top.

Sweet Tea and Thyme-Pumpkin Sheet Cake with Cream Cheese Frosting

Sense and Edibility-Spiced Pumpkin Muffins

On Ty’s Plate-Brown Sugar Sweet Potato Cornbread

The Happy Mustard Seed-Moist Pumpkin Cupcakes

Delightful Adventures-Vegan Pumpkin Doughnuts

Kenya Rae-Fluffy, Buttery Down Home Sweet Potato Pancakes

Razzle Dazzle Life-Pumpkin Spice Muffins with Cream Cheese Filling

Dash of Jazz-Sweet Potato Praline Bread Pudding

Cookie Named Desire-Maple Sweet Potato Pie

The Vgn Way-Orange Cardamon Sweet Potato Bread

Chenee Today-Pumpkin Pecan Cinnamon Rolls

Dude That Cookz-Sweet Potato Cheesecake