To me, there is nothing better than a light and fluffy biscuit, right out of the oven so these Sweet Potato and Cheddar Drop Biscuits do just the trick!
These light and fluffy drop biscuits are enhanced with a couple of my favourite ingredients: sweet potatoes, cheddar cheese and thyme.
The sweet potato is a mild flavour but it works so beautifully in this light drop biscuit. And, the sweet potato, cheddar and thyme come together for a lovely flavour combination.
I’ve been working on this recipe for a while. As much as I love my other biscuit recipe, I wanted to make an even simpler version so that is where these Sweet Potato and Cheddar Drop Biscuits come in.
A drop biscuit is incredibly easy to whip up because as the name informs us, you simply ‘drop’ the dough onto the baking sheet and bake.
Sweet Potato and Cheddar Drop Biscuits
These fluffy, tender Sweet Potato and Cheddar Drop Biscuits take just 30 minutes & bring all of the delicious flavours for anytime of day!
Ingredients
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter leave in fridge until ready to use
- 1 tsp fresh thyme leaves
- 1 cup shredded sweet potato grated on the coarse side of a cheese grater
- 1/2 cup shredded old cheddar cheese
- 1 cup whole milk
- extra milk for brushing
Instructions
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Pre-heat the oven to 400F. Line a large baking sheet with parchment paper.
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In a mixing bowl, stir together flour, baking powder, baking soda and salt.
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Grate the butter on the coarse side of a cheese grater into the mixing bowl. Then using your hands, rub the flour and butter together until it resembles a coarse meal, about pea-sized pieces.
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Using a fork, stir in thyme leaves, sweet potato and cheese until just combined.
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Add in the whole milk and stir gently until dough comes together into a sticky, shaggy dough.
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Use a 1/4 cup measuring cup to scoop out mounds of biscuit dough onto the baking sheet (it does not need to be measured perfectly, just use as a scoop).
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Brush the tops of each biscuit with a bit of milk and then bake for 16-18 minutes, until the tops of the biscuits just start to turn golden.
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Remove from oven and let sit on baking sheet for 5 minutes. Then remove to cool on a baking rack. Enjoy warm or at room temperature.
You can enjoy these Sweet Potato and Cheddar Drop Biscuits for breakfast with eggs or even make a batch for brunch! We’ve also enjoyed them as a side to soups and chili.
Until the next cooking adventure,
Jess
What a great way to sneak extra veggies (and cheese) into your diet!
You know it Bernice! Any way to get more veggies (and cheese of course!) Thanks for stopping by the blog!
I seem to be obsessed with sweet potatoes right now, and these biscuits look so flaky and tender. I can’t wait to try them. Pinning!
I am obsessed with sweet potatoes right now too Colleen! So glad you’re loving this recipe, I hope you enjoy it – I’d love to know what you think when you make it!