Homemade Soft Garlic Herb Bread Recipe

Introduction

Welcome to Love With Recipes, your ultimate culinary destination for inspired, delicious, and wholesome dishes. Today, we are diving into a comforting and innovative bread recipe that combines the natural sweetness and nutritional benefits of sweet potatoes with the flaky, tender texture of classic biscuits. These Sweet Potato Biscuits are more than just a side dish—they are an experience that elevates any meal, from hearty stews to elegant brunch spreads. The subtle sweetness from the sweet potatoes and maple syrup pairs beautifully with the buttery richness, creating a biscuit that is both satisfying and subtly sophisticated. Whether you’re a seasoned baker or a home cook looking to add a new twist to your repertoire, these biscuits promise warmth, flavor, and a touch of autumnal magic in every bite.

Time

The entire process, from preparation to baking, takes approximately 1 hour and 20 minutes, with the most time-consuming step being chilling the sweet potato puree. The active hands-on time is about 30 minutes, making this a manageable but rewarding baking project. This recipe includes a significant chilling period for the sweet potato puree to ensure ease of handling and optimal texture in the final biscuits. The baking time itself is approximately 20-25 minutes, during which your kitchen will fill with the irresistible aroma of freshly baked sweet potato biscuits.

Needed Equipment

• Large pot with lid (for boiling sweet potatoes)
• Food processor or high-speed blender (to puree sweet potatoes)
• Measuring cups and spoons (for precise ingredient measurements)
• Mixing bowls (for dry and wet ingredients)
• Pastry cutter or two forks (to cut in the cold butter)
• Whisk (for combining wet ingredients)
• Rubber spatula (for mixing dough)
• Rolling pin (to shape the dough)
• Biscuit cutter or round cookie cutter (to cut out biscuits)
• 8-inch cake pan or similar baking dish (to arrange biscuits)
• Pastry brush (for brushing melted butter on top)
• Oven (preheated to 425°F/220°C)
• Cooling rack (for cooling biscuits post-baking)
• Kitchen towel or plastic wrap (for covering the sweet potato puree while chilling)
• Sharp knife (for cutting butter into dry ingredients)
• Silicone baking mat or parchment paper (to prevent sticking)

Tags

Sweet Potato, Biscuits, Baking, Breakfast, Brunch, Comfort Food, Vegetarian, Nut-Free, Easy, Kid-Friendly, Fall Recipes, Healthy Twist

Serving Size

This recipe yields approximately 8 biscuits, which comfortably serve 4-6 people depending on portion size. Ideal for sharing at family dinners or brunch gatherings, these biscuits can be scaled up or down as needed. They are best enjoyed warm, freshly baked, but can also be stored for later enjoyment.

Difficulty Level

Intermediate. While this recipe involves multiple steps—including boiling, pureeing, chilling, and baking—it is accessible to home cooks with basic baking skills. Attention to detail in measuring, handling cold ingredients, and proper kneading will ensure the best results.

Allergen Information

Dietary Preference

Vegetarian. These biscuits contain no meat or seafood and are suitable for vegetarians. For vegans, substitute dairy ingredients with plant-based options like coconut oil and plant-based buttermilk alternatives.

Course

Side Dish, Breakfast, Brunch

Cuisine

American, Comfort Food, Fall-inspired

Ingredients

Ingredient Details in Table Format

Instructions

Step-by-Step Preparation

1. Preparing the Sweet Potatoes

Begin by selecting fresh, firm sweet potatoes. Rinse them thoroughly under cold running water to remove any dirt or debris. Using a vegetable peeler, peel the sweet potatoes carefully, removing all skin to ensure a smooth puree. Once peeled, cut the sweet potatoes into evenly sized chunks—roughly 1 to 2-inch pieces—this promotes uniform cooking and easier pureeing.

Place the cut sweet potatoes into a large pot, add enough cold water to cover them by at least an inch, and bring the water to a rolling boil over high heat. Reduce the heat to medium and cook for approximately 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork. It’s important not to overcook, as overly soft sweet potatoes can become watery, affecting the final dough consistency.

2. Draining and Pureeing

Drain the cooked sweet potatoes thoroughly using a colander. To ensure a smooth, lump-free puree, transfer the drained sweet potatoes to a food processor or high-speed blender. Add the 2 tablespoons of butter and the 2 tablespoons of maple syrup to the sweet potatoes before blending. Puree until the mixture is completely smooth and silky, with no visible chunks or fibers.

Once pureed, transfer the sweet potato mixture to a bowl, cover tightly with plastic wrap or a kitchen towel, and refrigerate for at least 4-6 hours or preferably overnight. Chilling the puree helps it firm up, making it easier to handle when incorporating into the dough, and ensures that the biscuits bake evenly without excess moisture.

3. Preheating the Oven and Dry Ingredients

Preheat your oven to 425°F (220°C). Proper oven temperature is crucial for achieving the perfect rise and golden crust. While the oven heats, in a large mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder, salt, and baking soda. This thorough whisking distributes the leavening agents evenly, ensuring consistent rising and texture in your biscuits.

4. Cutting in the Butter

Take the cold, diced unsalted butter from the refrigerator. Using a pastry cutter, two forks, or your fingers, cut the butter into the dry ingredients until the mixture resembles coarse crumbs or peas. The key is to work quickly and keep the butter cold, as this creates pockets of fat that melt during baking, resulting in flaky layers. Do not overmix; small pea-sized pieces of butter are ideal for a tender, flaky biscuit.

5. Mixing the Wet Ingredients

Remove the chilled sweet potato puree from the refrigerator. In a separate bowl, whisk together the chilled sweet potato puree and buttermilk until smooth. This mixture should be uniform in color and consistency. If the puree has thickened significantly, you can add a splash more buttermilk to loosen it slightly, but avoid making it too runny.

6. Combining Wet and Dry

Pour the sweet potato and buttermilk mixture into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, mix gently until just combined. Do not overstir; the dough should be slightly sticky but manageable. Overmixing can result in dense biscuits, so treat this step with care.

7. Kneading and Shaping

Turn the dough out onto a lightly floured surface. Gently knead the dough a few times—about 3-4 gentle folds—until it comes together. If the dough feels too sticky, sprinkle with an additional ¼ cup of flour gradually, just enough to handle it without compromising the tender texture. Pat the dough into a disk approximately 1 inch thick. This uniform thickness ensures even baking and consistent biscuit size.

8. Cutting Out the Biscuits

Using a biscuit cutter or a round cookie cutter (about 2.5-3 inches diameter), cut out biscuits from the dough. Press straight down without twisting to preserve the layers. Gather the remaining dough scraps, gently re-knead, and cut out any remaining biscuits. Place the biscuits close together in an buttered 8-inch cake pan or similar baking dish, arranging them snugly for a soft, pull-apart effect.

9. Preparing for Baking

Brush the tops of each biscuit with melted butter using a pastry brush. This step adds flavor and helps achieve a beautiful golden-brown crust. Place the pan in the preheated oven and bake for approximately 20-25 minutes, or until the biscuits are puffed and golden brown on top.

10. Cooling and Serving

Remove the biscuits from the oven and allow them to cool slightly on a wire rack. Serve warm for the best texture and flavor. These biscuits are excellent on their own or paired with butter, honey, or maple syrup. For an extra indulgence, top with whipped cream or a drizzle of caramel sauce for a sweet treat.

Preparation Tips

• Use fresh sweet potatoes: Fresh, firm sweet potatoes yield better flavor and texture than canned or pre-cooked versions.
• Chill the puree thoroughly: A well-chilled puree helps maintain the dough’s structure, resulting in fluffier biscuits.
• Keep ingredients cold: Cold butter and buttermilk are essential for flaky layers. Consider refrigerating your mixing bowls and utensils before starting.
• Don’t overmix: Gentle mixing preserves the delicate layers and prevents dense biscuits.
• Adjust the flour: If the dough is too sticky or dry, add flour gradually to reach the perfect consistency.
• Uniform biscuit size: Using a standard-sized cutter helps ensure even baking and consistent texture.
• Baking surface: For an extra crispy crust, bake directly on a hot baking sheet lined with parchment or a silicone mat.

Nutritional Information

Tips and Tricks

• Flavor enhancements: Add cinnamon or nutmeg to the dry ingredients for a warm, spiced variation.
• Cheesy version: Mix in shredded cheddar or parmesan for a savory twist.
• Herb infusion: Fold in chopped herbs like rosemary or thyme for a fragrant touch.
• Make-ahead: Prepare the dough up to shaping, refrigerate for up to 24 hours, then bake fresh.
• Freezing: Bake and cool the biscuits fully, then freeze individually wrapped for quick future snacks or breakfasts.

Add-ons

• Honey butter or maple butter for spreading
• Whipped cream topped with caramel or fruit compote
• Fresh herbs like chives or parsley mixed into the dough
• Crumbled bacon or sausage for a hearty breakfast option

Side Dishes

• Roasted chicken or turkey
• Hearty vegetable soups such as pumpkin or butternut squash
• Stews and chilis
• Fresh salads with nuts and dried fruit
• Egg dishes like scrambled eggs or frittatas

Improvements

• Gluten-free adaptation: Replace all-purpose flour with a high-quality gluten-free flour blend.
• Vegan version: Use plant-based butter and non-dairy buttermilk to make the biscuits vegan-friendly.
• Enhanced flavor: Incorporate toasted spices or vanilla extract for more depth.
• Texture variation: Add chopped nuts or oats for crunch.
• Sweetness level: Adjust maple syrup to suit your preferred level of sweetness.

Save and Store

Store leftover biscuits in an airtight container at room temperature for up to 3 days. For longer storage, place them in an airtight container or zip-top bag and freeze for up to 3 months. To reheat, warm in a 350°F (175°C) oven for 10 minutes or microwave for 20-30 seconds until heated through. For the best texture, avoid storing in the fridge, as it can make the biscuits stale or dry.

FAQ

Can I use canned sweet potatoes?

While fresh sweet potatoes are preferred for flavor and texture, canned sweet potatoes can be used in a pinch. Drain them thoroughly and mash well before mixing. Note that canned versions may have added preservatives or sugars, so adjust the maple syrup accordingly.

Can I make these biscuits vegan?

Absolutely. Substitute dairy ingredients with plant-based options: use vegan butter or coconut oil instead of butter, and plant-based buttermilk or almond milk with a splash of vinegar in place of buttermilk. Ensure your sweet potatoes are free of added dairy or animal products.

How can I make these biscuits gluten-free?

Replace the all-purpose flour with a high-quality gluten-free flour blend designed for baking. You may need to adjust the amount of liquid slightly, as gluten-free flours can vary in absorbency. Adding a teaspoon of xanthan gum can improve texture if your blend lacks it.

What are some variations I can try?

Experiment with adding cheese, herbs, spices, or even chopped nuts to the dough for different flavors. For a savory version, omit the maple syrup and add shredded cheese and herbs. For a sweeter touch, drizzle honey or serve with fruit preserves.

Conclusion

This recipe for Sweet Potato Biscuits from Love With Recipes exemplifies the perfect balance between wholesome ingredients and indulgent flavors. The natural sweetness of sweet potatoes, combined with the buttery, flaky biscuit base, results in a versatile bread that complements a variety of dishes or stands proudly on its own. The process emphasizes the importance of cold ingredients, gentle handling, and precise timing to achieve a tender, flaky texture. These biscuits are not only a feast for the palate but also an excellent way to incorporate extra vegetables into your diet in a delicious form. With a few simple modifications, they can be adapted to suit vegan, gluten-free, or savory preferences, making them a flexible addition to any culinary repertoire. Enjoy baking, sharing, and savoring these delightful treats, knowing they will brighten any meal or gathering.

References

1. King Arthur Flour. “The Science of Baking Biscuits.” Available at: https://www.kingarthurbaking.com/learn/ingredient/science-baking-biscuits

2. USDA FoodData Central. “Sweet Potatoes, Raw.” Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169910/nutrients