Sweet Potato Sourdough Drop Biscuits

Sweet Potato Sourdough Drop Biscuits are a delicious and rustic variation of traditional biscuits, incorporating mashed sweet potato and Sourdough Starter for extra flavor and texture.

With the balance of sweet and tangy flavors, these drop biscuits are perfect for breakfast or as a side dish, pairing beautifully with butter, honey, or savory toppings.

What is a Drop Biscuit?

A Drop Biscuit is a type of biscuit that differs from the traditional rolled and cut version in both preparation and appearance. Instead of rolling out the dough and cutting it into shapes, Drop Biscuits are made by simply “dropping” spoonfuls of dough directly onto a baking sheet. Furthermore, this gives them a more rustic, uneven shape with craggy edges.

• Easy Preparation: The dough is typically wetter and stickier than traditional biscuit dough, which means no rolling or kneading is required. You just scoop up portions and drop them onto the baking sheet.
• Rustic Appearance: Since the dough isn’t shaped or smoothed out, Drop Biscuits have an irregular, textured surface with more peaks and valleys, leading to crispier edges when baked.
• Texture: Inside, Drop Biscuits are soft and tender, while the exterior can have a slightly crisp, golden-brown crust.
• Quick and Convenient: They’re a go-to option for a faster biscuit-making process since they require less work and no extra tools like biscuit cutters.

Drop Biscuits are fantastic if you’re looking to make homemade biscuits, but don’t want the fuss, or you’re in a hurry! Finally, they’re a perfect complement to soups, stews, or breakfast dishes.

Sweet Potato Sourdough Drop Biscuits Ingredients

• Sourdough Starter or Sourdough Discard
• Organic Oat Milk
• Salted Butter
• Sweet Potato
• Pink Salt
• Ground Cinnamon
• Baking Powder
• Baking Soda
• 3 c. Sunrise Heritage White Flour
• Raw Honey

Creating the Sweet Potato Sourdough Drop Biscuit Dough

1. First, in a large mixing bowl, combine the wet ingredients.
2. Next, using a Dutch Whisk or a fork, stir to combine the wet ingredients.
3. Then, add the dry ingredients. Stir to combine.
4. Finally, preheat the oven to 425 degrees Fahrenheit.

The Drop Biscuit Method + Buttering the Biscuits

1. First, melt 2 tbsp. of butter in the microwave. Set aside.
2. Next, using a large cookie scoop (about 6 tbsp. size), scoop out the biscuit dough and place it onto silicone or parchment-lined baking sheets.
3. Then, using a pastry brush, brush the melted butter on top of the biscuits.
4. Finally, repeat steps 2-3 until all the biscuit dough is on the baking sheets.

Baking the Sweet Potato Sourdough Drop Biscuits

1. Once the oven is preheated, place the baking sheets of raw dough in.
2. Next, bake for 12-15 minutes, or until golden brown on top.
3. Then, remove the biscuits from the oven.
4. Finally, let them cool slightly before serving.

Serving and Storing the Sweet Potato Sourdough Drop Biscuits

Sweet Potato Sourdough Drop Biscuits are delicious served as a breakfast item, side dish to soups/stews/chilis, or as a snack with honey or your favorite jam.

To store leftovers, place them in an airtight container and on the counter for up to 3 days. On the other hand, you can place them in the refrigerator for up to 7 days. To reheat, simply pop them in the microwave for 15-20 seconds.

Advance Preparing of the Sweet Potato Sourdough Drop Biscuits

This recipe is fantastic prepared and baked within the same day, and it is a terrific prepare-in-advance dish. To prepare in advance, follow the steps below:

1. First, follow the steps to preparing the dough and dropping the dough onto the baking sheets.
2. Next, skip the preheating oven step. Instead, place the sheets of Drop Biscuits into the freeze for 30 minutes.
3. Then, remove the frozen dough, and place it into Ziploc bags.
4. Next, label the bag with the name of the dough and the date in which you prepared it.
5. Then, place the bag in the freezer and store it for up to 3 months.
6. Finally, when you’re ready to bake, melt 2 tbsp. of butter, brush the tops with it, and bake them for 15-20 minutes, or until golden brown.

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Sweet Potato Sourdough Drop Biscuits

Yield: 12 Biscuits

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Sweet Potato Sourdough Drop Biscuits are a delicious and rustic variation of traditional biscuits, incorporating mashed sweet potato and Sourdough Starter for extra flavor and texture.

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Ingredients

• 1 c. Sourdough Starter or Sourdough Discard
• 1 to 1 1/2 c. Organic Oat Milk
• 2 Sticks or 1 c. Salted Butter, Melted
• 1 Sweet Potato, Roasted and Cooled with the Pulp Removed
• 2 tsp. Pink Salt
• 1 tsp. Ground Cinnamon
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 3 c. Sunrise Heritage White Flour
• Raw Honey (Optional for Serving)

Instructions

Crafting the Sweet Potato Sourdough Drop Biscuit Dough

1. First, in a large mixing bowl, combine the wet ingredients.
2. Next, stir to combine the wet ingredients using a Dutch Whisk or a forkDutch Whisk or a fork, stir to combine the wet ingredients.
3. Then, add the dry ingredients. Stir to combine.
4. Finally, preheat the oven to 425 degrees Fahrenheit.

The Drop Biscuit Method + Buttering the Biscuits

1. First, melt 2 tbsp. of butter in the microwave. Set aside.
2. Next, using a large cookie scoop (about 6 tbsp. size), scoop out the biscuit dough and place it onto silicone or parchment-lined baking sheets.
3. Then, using a pastry brush, brush the melted butter on the biscuits.
4. Finally, repeat steps 2-3 until all the biscuit dough is on the baking sheets.

Baking the Sweet Potato Sourdough Drop Biscuits

1. Once the oven is preheated, place the baking sheets of raw dough in.
2. Next, bake for 12-15 minutes, or until golden brown on top.
3. Then, remove the biscuits from the oven.
4. Finally, let them cool slightly before serving.

Serving the Sweet Potato Sourdough Drop Biscuits

Sweet Potato Sourdough Drop Biscuits are delicious served as a breakfast item, side dish to soups/stews/chilis, or as a snack with honey or your favorite jam.

Notes

Storing the Sweet Potato Sourdough Drop Biscuits

To store leftovers, place them in an airtight container and on the counter for up to 3 days. On the other hand, you can place them in the refrigerator for up to 7 days. To reheat, simply pop them in the microwave for 15-20 seconds.

Preparing the Sweet Potato Sourdough Drop Biscuits in Advance

This recipe is fantastic prepared and baked within the same day, and it is a terrific prepare-in-advance dish. To prepare in advance, follow the steps below:

1. First, follow the steps to preparing the dough and dropping the dough onto the baking sheets.
2. Next, skip the preheating oven step. Instead, place the sheets of Drop Biscuits into the freeze for 30 minutes.
3. Then, remove the frozen dough, and place it into Ziploc bags.
4. Next, label the bag with the name of the dough and the date in which you prepared it.
5. Then, place the bag in the freezer and store it for up to 3 months.
6. Finally, when you're ready to bake, melt 2 tbsp. of butter, brush the tops with it, and bake them for 15-20 minutes, or until golden brown.

Sourdough Starter or Sourdough Discard?

• Either will work for this recipe. The difference will be that the Starter will make the biscuits fluffier than using Discard.

What Kind of Sweet Potatoes Can I Use?

• For this recipe, I used the traditional "yam-like" sweet potato, but you can use any kind you'd like from organic purple, white, or golden/yam.
• You could also substitute Pumpkin or Squash puree for the sweet potatoes, if you want to change these up, seasonally.