Sweet Potato Biscuits

Sweet Potato Biscuits are a flavorful twist on classic biscuits, adding a pop of color and subtle sweetness to your dinner table. Made with sweet potato puree, these biscuits are soft and flaky. Perfect for holiday gatherings or a cozy family meal, they're sure to be a hit!

Course Bread, Breakfast

Keyword All-Purpose Flour, AP Flour, Baking Powder, Baking Soda, Butter, Buttermilk, Canned Sweet Potatoes, Cinnamon, Flour, Maple Syrup, Salt, Sweet Potato

Cooking Method Oven

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 169kcal

Author Recipe from: RecipeGirl.com

Equipment

Oven
Baking Sheet
Large Bowl
Medium Bowl
Whisk

Ingredients

1 cup Sweet Potatoes Canned or fresh cooked
2¼ cups Flour All-purpose
1 Tablespoon Baking Powder
1 teaspoon Salt
½ teaspoon Baking Soda
¼ teaspoon Cinnamon
6 Tablespoons Butter Cold, unsalted, cut into tablespoons
½ cup Buttermilk Cold, or milk
2 Tablespoons Maple Syrup
1 Tablespoon Butter Melted, for brushing tops

Instructions

If using canned sweet potatoes, mash them and continue onto step 3. If using regular sweet potatoes, pierce with a fork all over. Place on a microwave-safe plate. Microwave at 2-minute intervals until completely soft. Flip the sweet potatoes during 1-minute intervals to ensure even cooking. A medium-sized sweet potato will take about 6 minutes.
Remove the sweet potato skin and mash until smooth. Set aside to cool. (To speed the process up, allow to chill in the fridge or freezer.)
Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, baking soda, and cinnamon. Toss in butter. Cover bowl and place in the freezer for 5-8 minutes, or until the ingredients are cold.
In a medium bowl, combine the buttermilk, maple syrup, and mashed sweet potato and whisk until smooth. The mixture will be very thick. (Use a blender if needed).
Remove the dry ingredients from the freezer. Using two forks, cut the chilled butter into the dry ingredients until the mixture resembles crumbly, coarse sand. Add the buttermilk-sweet potato mixture. Fold the mixture together until the dough forms a “shaggy mess.”
Dump the mixture onto a lightly floured surface. Gently knead the mixture together until the dough comes together. Pat the dough into a rectangle about ½-inch thick. Use a well-floured 2¼-inch biscuit cutter or a similarly sized jar to punch rounds.
Arrange the biscuits on the prepared baking sheet, spacing them about 2-inches apart. Lightly brush the tops of the biscuits with melted butter. Bake for 22-25 minutes, or until the biscuits have risen and are golden in color. Transfer to a wire rack and let cool slightly.

Nutrition