Sweet Potato Drop Biscuits
Sweet potato drop biscuits combine hearty sweetness with savory herbs, offering a tender, flavorful treat perfect for breakfast or brunch, appealing to both savory and sweet palate preferences.
Ingredients
- 1 large sweet potato, cooked and mashed ⓘ
- 2/3 cup plain nonfat yogurt ⓘ
- 1/3 cup nonfat margarine ⓘ
- 2 tablespoons maple syrup ⓘ
- 2 cups whole wheat flour ⓘ
- 1 cup unbleached flour ⓘ
- 2 tablespoons chopped chives ⓘ
- 2 teaspoons dried sage ⓘ
- 2 teaspoons dried thyme ⓘ
- 2 teaspoons dried rosemary ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon baking soda ⓘ
Instructions
- Cream together sweet potato, yogurt, margarine, and maple syrup. Set aside.
- In a medium bowl, mix together whole wheat flour, unbleached flour, chopped chives, dried sage, dried thyme, dried rosemary, baking powder, and baking soda.
- Add the dry ingredients to the sweet potato mixture and beat with an electric mixer until combined.
- If the mixture is too hard, finish mixing by hand until smooth.
Tips & Substitutions
For a lighter texture, make sure to measure the flour accurately by spooning it into the measuring cup and leveling it off. If you don't have whole wheat flour, you can substitute with all-purpose flour. For added flavor, consider mixing in some grated cheese or finely chopped sun-dried tomatoes. This recipe is also versatile; you can use plain Greek yogurt if preferred.
Serving Suggestions
These sweet potato drop biscuits are delightful served warm, perfect for breakfast or as a side dish. They pair wonderfully with soups, stews, or a fresh salad. For a special touch, serve them with a dollop of herb-infused butter or alongside dishes like Pound Cake With Apples for a well-rounded meal. They also make a great addition to a brunch spread.
Storage & Reheating
Store any leftover sweet potato drop biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. To reheat, warm them in the oven at 350°F for about 10-15 minutes until heated through, restoring their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Drop Biscuits contains roughly 671 calories, with 9g protein, 52g carbohydrates, and 54g fat. It is an excellent source of vitamin C (237% of the Daily Value), iron (133% of the Daily Value), and dietary fiber (74% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2137mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour for the whole wheat flour if you prefer a lighter biscuit. However, keep in mind that the texture and flavor will differ slightly, making them less nutty and hearty.
How do I know when the biscuits are done baking?
The biscuits are done when they are golden brown on top and a toothpick inserted in the center comes out clean. They should feel firm to the touch but still soft inside. Keep an eye on them, as baking times may vary depending on your oven.
Can I make the dough ahead of time?
While it's best to bake them fresh, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just make sure to bring it to room temperature before dropping onto the baking sheet and baking. This way, you can enjoy freshly baked biscuits without too much advance prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).