Made similarly to regular biscuits, mashed roasted sweet potato gets folded into the dough for this recipe, creating soft and tender flaky biscuits with perfect crispy edges, ready for a slathering of honey butter! For more biscuit recipes, try my easy drop biscuits, buttermilk biscuits recipe, and cheesy cheddar biscuits recipe.
What You Need To Make This Recipe
Sugar – adding a touch of sugar helps the biscuits achieve a beautiful golden-brown color in the oven. Organic cane sugar is an acceptable substitute! Baking powder – not to be confused with baking soda, this leavener helps your biscuits rise to impressively lofty heights. If you’re not sure how old your jar is, you can easily test if its still active by adding a spoonful to a dark bowl and adding a splash of hot water. If it bubbles and fizzes, it’s good to go. Cold unsalted butter – “cold” is the operative word here. When you’re done mixing up the biscuit dough, you should see visible, pebble-sized chunks of butter throughout. As they bake, the butter melts, creating steam that separates the dough into flaky layers. If you only have salted butter on hand, cut down the added salt to about ¼ – ½ teaspoon. Mashed sweet potato – in total, you’ll need about 1 large sweet potato. You’re also welcome to use canned sweet potato purée so long as it’s pure sweet potato with no extra additives. Buttermilk – the fat and acidity in buttermilk is essential in creating a terrifically tender crumb. To make your own, add a tablespoon of acid (e.g. lemon juice or vinegar) to a liquid measuring cup, then top it off with enough milk (preferably whole) to make a cup. Stir and let sit for 5 minutes to curdle, then use as directed.
How To Make Sweet Potato Biscuits
- Preheat the oven to 425F. Line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients (all-purpose flour, sugar, baking powder, and salt).
- Add the butter and toss to coat in flour. Using a pastry cutter or two knives, cut the butter into the flour mixture until the pieces are pea-sized.
- In a medium mixing bowl, whisk together the mashed sweet potato and buttermilk.
- Add the wet ingredients to the flour mixture. Stir together using a spatula just until the mixture has mostly come together in a single mass.
- Turn out the biscuit dough onto a lightly floured surface and gently knead a few times to bring the dough together. Roll or pat to a 1-inch thickness.
- Using a floured 2-inch round biscuit cutter, cut out the biscuits and place them on the prepared baking sheet. Gather and reroll scraps once. Bake for 20 minutes or until the tops appear dry and the bottoms are golden brown. Serve warm brushed with melted butter if desired.
Pro Tips For Making This Recipe
Make sure your sweet potato puree is cold when adding it to the mix. I like to use leftover sweet potatoes or bake them the day before and chill them overnight. If the mash is hot when added to the mixture, it will melt the butter, resulting in a less flakey biscuit. Invest in a pastry blender to make short work of cutting the butter into the flour. If you don’t have one, you can press the pieces of butter between your fingers, flattening them into little discs. Continue doing so until the butter is worked into small pieces. Don’t overwork the dough. It will be slightly shaggy and crumbly once mixed together in the bowl — that’s totally normal! You’ll give it a few turns to bring it together, but don’t worry if a few little pieces still feel loose. They’ll bake up together just fine! And if you keep working the dough, the biscuits will be tough.
If you’ve tried this Sweet Potato Biscuit recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
