Sweet Potato and Cheddar Drop Biscuits
Servings: 12 biscuits
These fluffy, tender Sweet Potato and Cheddar Drop Biscuits take just 30 minutes & bring all of the delicious flavours for anytime of day!
Print Recipe
Rate this Recipe
Pin Recipe
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
- Pre-heat the oven to 400F. Line a large baking sheet with parchment paper.
- In a mixing bowl, stir together flour, baking powder, baking soda and salt.
- 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.
- Using a fork, stir in thyme leaves, sweet potato and cheese until just combined.
- Add in the whole milk and stir gently until dough comes together into a sticky, shaggy dough.
- 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).
- 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.
- 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.
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!