Sweet Potato Biscuits

All of the recipes we tested were wet, heavy, bland, or all of the above. We wanted a beautiful, orange-tinged biscuit where the sweet potato flavor was clearly present, but not overpowering. Here’s what we discovered:

Test Kitchen Discoveries

• We started with a traditional biscuit recipe and slowly traded buttermilk for sweet potato until we discovered we didn’t need any buttermilk at all. A dash of cider vinegar made up for the now missing buttermilk tang, and also lightened up the biscuits.
• All-purpose flour yields biscuits that are a little too tough. We found biscuits made with cake flour to be far more tender.
• We tried incorporating the sweet potatoes raw, boiled, baked, and from a can before we settled on an extended stay in the microwave. This concentrated their flavor and released most of their moisture.
• The sweet potato protects the biscuits from drying out. Unlike their buttermilk cousins, these biscuits are just as good the next day. The sweet potato flavor deepens as they sit.