Sweet Potato Biscuits Recipe
User Reviews
5
Sweet Potato Biscuits Recipe
Description
The Sweet Potato Biscuits recipe starts by whisking dry ingredients including flour, baking powder, and kosher salt. Cold butter is cut into the mixture until pea-sized bits remain, lending flakiness to the finished biscuit. Mashed sweet potato is folded in along with cold buttermilk, creating a sticky dough.
The dough is transferred to a floured surface and mixed gently to fully combine. It is then shaped into a rectangle about 1 to 1½ inches thick and cut into rounds using a biscuit cutter. After placing them on a parchment-lined baking sheet, the biscuits are baked at 375°F (190°C) until golden, resulting in tender, fluffy biscuits with a subtle natural sweetness from the sweet potato.
The texture balances moistness without being heavy, making them suitable for breakfast or alongside soups and stews. Cooling slightly before serving helps the biscuits set.
Resisting additional liquid at the mixing stage ensures the dough reaches the proper consistency. Chilling the formed dough for half an hour before baking is recommended if time allows for better shaping and texture.
Ingredients
- 2 cups all-purpose flour plus more for the workspace
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons butter cold and cut into small pieces, unsalted
- 1 cup sweet potato from 1 large sweet potato, cooked and mashed
- ½ cup buttermilk cold
Instructions
- Pre-heat the oven to 375 F (190 C) degrees. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and kosher salt in a bowl.
- Add in the unsalted butter. Using the back of a fork or a dough cutter cut the butter into the flour until butter pieces resemble peas.
- Add in the mashed sweet potato. Pour in the buttermilk.
- Give it a mix with a wooden spoon. *1
- Transfer the dough onto a lightly floured surface. Mix until the dough is fully mixed and slightly sticky.
- Shape it into a 1 to 1 ½ inch thick rectangular.
- Cut rounds using a biscuit cutter (I used a 2-inch biscuit cutter). Gather the remaining scraps and repeat until all the dough is used.
- Transfer the biscuits onto a parchment-lined sheet pan.*
- Bake for 15 minutes. Let it cool for 5 minutes before serving.
Notes
- Avoid adding extra liquid early in the mixing; the dough will come together as you work it on a floured surface.
- Chill the shaped biscuit dough for 30 minutes under plastic wrap if possible; this improves texture and handling before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12biscuits
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 16mg | 5% |
| Sodium | 258mg | 11% |
| Potassium | 147mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 4676IU | 94% |
| Vitamin C | 5mg | 6% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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