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Sweet Potato Biscuits

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

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Questions

How long does Sweet Potato Biscuits take?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is step 7 (15 minutes): "Place biscuit rounds on the prepared baking sheet and bake for 12 to 15 minutes until golden brown."

What oven temperature does Sweet Potato Biscuits need?

For Sweet Potato Biscuits, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 15 minutes, in step 7.

Why fold instead of stir in Sweet Potato Biscuits?

Step 6 reads: "Turn dough onto a floured surface, pat into a rectangle, fold twice for layers, and cut into rounds." Folding keeps the air you just beat in. Stirring at step 6 would knock it out and the result would come out dense.

What can I use instead of buttermilk in Sweet Potato Biscuits?

The entry for Sweet Potato Biscuits calls for 1/2 cup buttermilk, chilled. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Sweet Potato Biscuits dairy-free?

Yes. The dairy in Sweet Potato Biscuits 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 Sweet Potato Biscuits 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 many calories are in Sweet Potato Biscuits?

One serving (the recipe makes 12) is about 180 calories, with 3 g protein, 26 g carbohydrate and 7 g fat, plus 2 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list.

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