Description
Delicious Sweet Potato Butter Swim Biscuits that are moist and fluffy, perfect for any meal or snack.
Ingredients
Scale
- 2 ¾ cups (344 g) all-purpose flour
- 1 ½ cups (360 ml) whole milk
- 6 Tablespoons (80 g) light brown sugar
- 1 cup (245 g) drained canned yams
- ½ cup (113 g) melted unsalted butter
- 1 Tablespoon (14 g) baking powder
- 1 teaspoon (6 g) salt
- 1 teaspoon (2.6 g) cinnamon
- 1 teaspoon (2.1 g) nutmeg
- ¼ cup (57 g) melted unsalted butter
- ⅛ cup (42 g) honey
- 1 teaspoon (2.6 g) cinnamon
Instructions
- Step 1: Preheat Your Oven: Set the oven temperature to 350°F (175°C). This preheating ensures proper rising and baking of the biscuits.
- Step 2: Prepare the Dish: Pour ½ cup (113 g or ¼ stick) melted unsalted butter into a 9×9-inch baking dish to grease it thoroughly. Set aside.
- Step 3: Mix Dry Ingredients: In a large bowl, whisk together 2 ¾ cups all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon nutmeg. This creates uniform leavening and spice distribution.
- Step 4: Blend Wet Ingredients: Stir in 1 ½ cups whole milk and 6 Tablespoons light brown sugar into the dry mixture until combined and sugar dissolves evenly.
- Step 5: Add Sweet Potatoes: Gently fold in 1 cup drained canned yams. Mix only until just combined so the batter remains somewhat lumpy; avoid overmixing to maintain light texture.
- Step 6: Transfer the Batter: Pour the batter evenly into the prepared baking dish. Use greased fingers to spread and press the dough smoothly without sticking.
- Step 7: Bake the Biscuits: Place the dish in the preheated oven. Bake for 25 minutes, then rotate the dish to ensure even baking and continue to bake for an additional 20 to 25 minutes. The biscuits are done when the top is golden brown.
- Step 8: Add the Glaze: While the biscuits bake, prepare the glaze by mixing ¼ cup melted unsalted butter, ⅛ cup honey, and 1 teaspoon cinnamon in a small bowl. Immediately after removing the biscuits from the oven, drizzle this glaze evenly over the top.
- Step 9: Cool and Serve: Let the biscuits cool in the baking dish until warm but no longer hot. Break apart to serve, enjoying the moist and fluffy texture.
Notes
- Room Temperature: Store biscuits in an airtight container at room temperature for up to 2 days to maintain moisture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator up to 7 days; warm slightly before serving.
- Freezing: Wrap biscuits individually with plastic wrap or aluminum foil and place in a freezer container. Freeze up to 3 months. Thaw at room temperature before reheating.
- If the dough feels too sticky, dust your hands with about 1 tablespoon of additional flour while handling.
- Rotate the baking dish halfway after the first 25 minutes if the biscuits brown unevenly for consistent coloring.
- Add an extra ¼ cup whole milk gradually if the batter appears dry to achieve a moist, somewhat lumpy texture before baking.
- For a richer sweet potato flavor, include ½ cup of mashed fresh sweet potato along with the canned yams.
- To prevent dense biscuits, avoid overmixing after adding the yams; mix just until the ingredients come together.
- Warm refrigerated biscuits gently in a 300°F (150°C) oven for 5–7 minutes or microwave for about 15 seconds until warmed through.
- Serve alongside a bowl of chili or hearty vegetable soup.
- Complement with a fresh garden salad or sautéed greens.
- Use the biscuits for breakfast sandwiches, sliders, or as part of a brunch spread with eggs and bacon.
- Top with maple syrup, a dollop of yogurt, or drizzle additional cinnamon honey butter glaze for extra flavor.
- Chopped pecans or walnuts toasted lightly can be added for crunch and depth (note: recipe is not nut-free).
- For dairy-free preference, substitute whole milk with unsweetened almond milk, maintaining the 1 ½ cups amount.
- Sweet potatoes used can be firm, unblemished canned yams that add natural moisture and sweetness.
- Use good-quality all-purpose flour fresh from storage to ensure proper structure.
- Light brown sugar provides caramel-like sweetness essential for the soft, chewy texture.
- Freshly ground cinnamon is recommended for a robust flavor over pre-ground varieties.
- Unsalted butter is advised for control over biscuit flavor in both dough and glaze.
Nutrition
- Serving Size: 1 biscuit
- Calories: 350
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg