I’m excited to share my recipe for Sweet Potato Biscuits. These biscuits are soft, fluffy, and have a gentle sweetness from the sweet potato. They make a great treat for breakfast or a comforting side dish.
Level: Easy
Total Time: 40 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 12 biscuits
I love making these biscuits because they blend simple ingredients with the natural flavor of sweet potato. The process is easy and straightforward. With just a few steps, you get biscuits that are tender on the inside and slightly crisp on the edges. This recipe is perfect for anyone looking to add a twist to traditional biscuits.
Description
This recipe begins with a dry mix of flour, sugar, baking powder, and salt. I add cold, cubed butter to create small bits that make the biscuits flaky. Then, I mix in cold mashed sweet potato and buttermilk to form a soft dough. After gently kneading the dough, I roll it out and cut it into rounds. Baking until they turn golden and brushing with melted butter gives these biscuits an extra burst of flavor.
Ingredients
• Dry Mix:
o 3 cups all-purpose flour (or use self-rising flour for extra lift)
o 2 tablespoons sugar
o 1 tablespoon baking powder
o ½ teaspoon salt
• Fat:
o ½ cup cold unsalted butter, cubed
• Wet Mix:
o 1 cup mashed (preferably baked) sweet potato, cooled
o ¾ cup cold buttermilk (adjust as needed)
• Finish:
o Extra melted butter for brushing
Directions
- Preheat & Prepare:
I preheat my oven to 425°F and line a baking sheet with parchment paper. - Mix Dry Ingredients & Cut in Butter:
In a large bowl, I whisk together the flour, sugar, baking powder, and salt. Then I add the cold, cubed butter and use my fingers or a pastry cutter to mix until the mixture looks like coarse crumbs with small bits of butter. - Combine Wet Ingredients:
In another bowl, I gently whisk together the mashed sweet potato and cold buttermilk. I pour this mixture into the dry ingredients and stir just until a soft dough forms. I make sure not to overmix so the biscuits stay tender. - Shape the Dough:
I turn the dough onto a lightly floured surface and gently knead it 3-4 times. Then I pat or roll out the dough to about 1-inch thickness. I use a floured biscuit cutter (about 2–3 inches wide) to cut out rounds, re-rolling any scraps to use every bit of dough. - Bake & Brush:
I place the biscuits on the prepared baking sheet, keeping them close together so they rise slightly higher. I bake for 18–22 minutes or until the edges are a light golden color. Once out of the oven, I brush them with extra melted butter while they are still warm. - Serve:
I serve these biscuits immediately with your favorite spread like honey butter, jam, or even a savory gravy.
Process Details
• Cold Ingredients:
Keeping the butter and buttermilk cold is key. This helps create little pockets of butter in the dough, which makes the biscuits flaky and light.
• Mixing Carefully:
I mix the wet and dry ingredients just until they come together. Overmixing can make the biscuits tough, so I keep it gentle.
• Cutting the Dough:
Rolling the dough evenly and using a clean cutter helps the biscuits bake uniformly, giving each one the perfect rise.
Tips for Success
• Use Cold Ingredients:
Always make sure your butter and buttermilk are very cold. This step is essential for a flaky texture.
• Measure Accurately:
Precise measurements make sure the biscuits turn out just right every time.
• Don’t Overmix:
Mix the dough only until the ingredients come together. This keeps the biscuits soft.
• Check Your Oven:
Ovens can vary in temperature, so check the biscuits a few minutes before the recommended time to prevent overbaking.
Serving Ideas
• Breakfast Delight:
Enjoy these biscuits warm with a pat of honey butter or your favorite jam.
• Side Dish:
They go perfectly with a hearty soup, a fresh salad, or even a savory main dish.
• Snack Time:
Pack them for a cozy snack during the day, or serve them at a small gathering for a delicious treat.
Nutrition Info (Approximate per Biscuit)
• Calories: 180–200
• Fat: 10–12 grams
• Carbohydrates: 20–22 grams
• Protein: 4–5 grams
I truly enjoy making these Sweet Potato Biscuits. They are a wonderful twist on a classic recipe, offering a mix of sweet and savory flavors with a soft and flaky texture. I hope you enjoy baking and eating them as much as I do. Happy baking!
