Risky Biscuits: A Sweet Potato Surprise in Every Bite

There are certain recipes that, at first glance, seem a little… unusual. They might push the boundaries of what you expect a classic to be, and you find yourself wondering if the culinary magic will truly happen. For me, these “Risky Biscuits” were one such revelation. I remember the first time I encountered them in Janet and Greta Podleski’s Eat, Shrink & Be Merry. The idea of incorporating mashed sweet potato into biscuits felt daring, a departure from the usual flour-butter-milk trio. Yet, the promise of a wonderfully tender, slightly sweet, and nutrient-boosted biscuit was too intriguing to pass up. I was particularly drawn to the thought of them making a perfect base for something savory or even a delightful, slightly healthier breakfast treat.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 12
• Yield: 12 biscuits
• Dietary Type: Vegetarian

Ingredients

This recipe offers a delightful twist, incorporating the natural sweetness and moisture of sweet potatoes to create remarkably tender biscuits.

• 1 ¼ cups all-purpose flour
• ½ cup whole wheat flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ¾ cup light sour cream, not fat-free
• ¾ cup mashed sweet potatoes
• 3 tablespoons butter, melted

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Lightly floured surface for dough
• Biscuit cutter or cookie cutter (2 ¼-inch diameter)
• Baking sheet
• Cooking spray (for lightly greasing the baking sheet)

Instructions

These biscuits come together surprisingly quickly, making them a fantastic option for a spontaneous treat or a weeknight addition to dinner. The key to their success lies in the moisture from the sweet potato and sour cream, which creates a wonderfully soft texture.

1. Preheat your oven to 425°F (220°C). This higher temperature is crucial for achieving that beautiful lift and golden-brown crust.
2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Ensure all the dry ingredients are evenly distributed. This step ensures consistent leavening and flavor throughout the biscuits.
3. In a medium mixing bowl, whisk together the light sour cream, mashed sweet potatoes, and melted butter. Aim for a smooth, well-combined mixture.
4. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir until the mixture just comes together and forms a ball of dough. It’s important to avoid overmixing. The dough might appear dry at first, but keep stirring; the moisture from the sweet potato and sour cream will eventually bind everything together.
5. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to a thickness of ¾-inch.
6. Using a 2 ¼-inch biscuit or cookie cutter, cut out rounds from the dough. Try to press the cutter straight down without twisting to ensure the biscuits rise evenly.
7. Re-roll the scraps of dough gently and cut out more rounds until you have a total of 12 biscuits. It’s best to handle the dough as little as possible when re-rolling.
8. Transfer the biscuits to a baking sheet that has been lightly sprayed with cooking spray. Arrange them so they are not touching, allowing for even baking and crisping.
9. Bake for approximately 10 minutes, or until the biscuits have puffed up beautifully and are a light golden brown on top. Keep a close eye on them as baking times can vary slightly depending on your oven. Be careful not to overbake, as this can result in dry biscuits.
10. Serve the biscuits warm. They are truly at their best when enjoyed fresh from the oven.

COOKING TIP: If you are starting with whole sweet potatoes, you’ll need to peel, chop, and boil them until tender. Once tender, mash them well with a fork or puree them until smooth in a food processor. It’s essential to let the mashed sweet potato cool before incorporating it into the dough to avoid “cooking” the other ingredients prematurely. For a significant time-saving step, you can buy canned sweet potatoes; just be sure to drain them very well and then mash or puree them before adding to the recipe.

Expert Tips & Tricks

These “Risky Biscuits” are already a treat, but a few chef-level touches can elevate them even further.

• The Sour Cream Factor: Using full-fat or light sour cream is key. Fat-free versions have less fat and often more water, which can alter the texture and tenderness of the biscuits. The fat in sour cream contributes to a richer, more tender crumb. If you absolutely cannot find sour cream, a full-fat Greek yogurt can be a reasonable substitute in a pinch, though the flavor profile might be slightly tangier.
• Sweet Potato Prep is Paramount: Ensure your sweet potato is thoroughly mashed or pureed and, importantly, cooled. Lumps of sweet potato can lead to uneven pockets within the biscuit, and warm sweet potato can affect the fat structure of the dough.
• Don’t Overwork the Dough: This is a universal rule for biscuits, and it applies here too. Overmixing develops the gluten in the flour too much, leading to tough, dense biscuits rather than the light, fluffy texture we’re aiming for. Mix until just combined.
• The Bake: The high heat is your friend here. It encourages rapid expansion and a quick set, which is vital for a good biscuit. Ensure your oven is fully preheated. If your oven tends to brown unevenly, you might consider rotating the baking sheet halfway through the bake.
• Cutting the Biscuits: For the tallest biscuits, use a sharp biscuit cutter and press straight down. Avoid the “twist” method, as this seals the edges and can inhibit the upward rise. If you don’t have a biscuit cutter, you can use a round cookie cutter or even a floured rim of a glass.

Serving & Storage Suggestions

These delightful biscuits are incredibly versatile.

• Serving: They are best served warm, straight from the oven. Their slightly sweet, earthy flavor makes them a fantastic accompaniment to a hearty stew, chili, or roasted meats. They also shine as a base for savory toppings like avocado and smoked salmon, or a dollop of honey for a sweet treat.
• Storage: For optimal freshness, these biscuits are best enjoyed the day they are made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, gently warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until heated through and slightly crisped. Freezing is also an option; once cooled, wrap them tightly in plastic wrap and then in foil, and freeze for up to 1 month. Thaw at room temperature and reheat as above.

Nutritional Information

This is an estimated nutritional breakdown for these “Risky Biscuits.” Please note that actual values may vary based on ingredient brands and specific preparation methods.

Nutrient	Amount per Serving	% Daily Value
Calories	134.1 kcal
Calories from Fat		41%
Total Fat	4.7 g	7%
Saturated Fat	2.8 g	14%
Cholesterol	12.7 mg	4%
Sodium	251.4 mg	10%
Total Carbohydrate	20.7 g	6%
Dietary Fiber	1.5 g	6%
Sugars	3.5 g	13%
Protein	2.9 g	5%

Variations & Substitutions

While the original recipe is fantastic as is, here are a few ideas to explore:

• Spiced Up: For an extra layer of warmth, consider adding ¼ teaspoon of nutmeg or a pinch of ground ginger to the dry ingredients along with the cinnamon.
• Herbal Notes: Finely chopped fresh rosemary or thyme (about 1 teaspoon) can be a delightful addition to the dough, especially if you plan to serve these with savory dishes.
• Sweet Potato Alternatives: If sweet potatoes are unavailable, butternut squash (cooked and mashed) can be a good substitute, offering a similar texture and subtle sweetness.
• Dairy-Free Option: While it will change the texture slightly, you could try using a plain, unsweetened non-dairy yogurt (like soy or coconut) for the sour cream and a dairy-free butter alternative. Ensure the non-dairy yogurt is thick and not watery.

FAQs

Q: Why are these biscuits called “Risky”?
A: They are likely called “Risky” because the inclusion of mashed sweet potato is an unconventional ingredient for traditional biscuits, presenting a culinary risk of not turning out as expected.

Q: Can I use canned mashed sweet potatoes?
A: Yes, you absolutely can use canned mashed sweet potatoes. Just be sure to drain them very well before measuring and adding them to the recipe.

Q: My dough seems too dry. What should I do?
A: This is normal! Keep stirring with your wooden spoon. The moisture from the sweet potato and sour cream will eventually bind the ingredients together into a cohesive ball of dough.

Q: What is the best way to cut out the biscuits to ensure they rise well?
A: Use a sharp biscuit cutter and press straight down into the dough without twisting. This creates a clean seal that allows the biscuits to rise upwards.

Q: Can I make these biscuits ahead of time?
A: While best enjoyed fresh, you can prepare the dough and cut the biscuits, then store them covered on the baking sheet in the refrigerator for a few hours before baking. For longer storage, bake them and reheat.

Final Thoughts

The beauty of cooking often lies in taking familiar comforts and imbuing them with a touch of the unexpected. These “Risky Biscuits” are a perfect example of how a simple ingredient swap can lead to something truly special. They offer a wonderful balance of wholesome goodness and delightful texture, proving that sometimes, taking a culinary risk is wonderfully rewarding. I encourage you to give them a try; perhaps they’ll become a regular in your repertoire, too. They pair beautifully with a comforting bowl of lentil soup or a vibrant autumn salad. Enjoy the delicious surprise!