Sweet Potato Biscuits

Name: Sweet Potato Biscuits
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tsp fine salt; 2 tbsp dark brown sugar; 6 tbsp unsalted butter, chilled, cubed; 2/3 cup sweet potato puree, mashed; 1/2 cup buttermilk, chilled

Tender and flaky Southern style biscuits made with mashed sweet potato and rich buttermilk.

35 minEasyServes 12180 cal/serving

AmericanSideOvenVegetarianHalal-friendlyNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp fine salt
2 tbsp dark brown sugar
6 tbsp unsalted butter, chilled, cubed
2/3 cup sweet potato puree, mashed
1/2 cup buttermilk, chilled

Instructions

1

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2

Whisk together 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt, and 2 tbsp dark brown sugar in a large mixing bowl.
3

Cut 6 tbsp chilled, cubed unsalted butter into the flour mixture using a pastry cutter until coarse crumbs form.
4

Whisk 2/3 cup mashed sweet potato puree and 1/2 cup chilled buttermilk together in a small bowl until smooth.
5

Fold the sweet potato mixture into the dry ingredients until dough just comes together.
6

Turn dough onto a floured surface, pat into a rectangle, fold twice for layers, and cut into rounds.
7

Place biscuit rounds on the prepared baking sheet and bake for 12 to 15 minutes until golden brown.

Questions

Can I make Sweet Potato Biscuits dairy-free?

Yes. The dairy in this entry is 6 tbsp unsalted butter, chilled, cubed, 1/2 cup buttermilk, chilled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Sweet Potato Biscuits gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Sweet Potato Biscuits keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Sweet Potato Biscuits?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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