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Sweet Potato Biscuits | completelydelicious.com

Sweet Potato Biscuits

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Flaky buttermilk biscuits flavored with the subtle sweetness of sweet potatoes. A perfect accompaniment to a bowl of soup or your morning breakfast.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 biscuits
Calories 256
Author Annalise

Ingredients

  • 2 ¼ cup all-purpose flour (270 grams)
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
  • 1 cup sweet potato puree , see Note (227 grams)
  • ¾ cup cold buttermilk (177 ml)

Instructions

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients with a pastry blender. Combine the sweet potato puree and buttermilk and then add to the rest flour mixture. Mix with a rubber spatula and then your hands to bring the mixture together into a ball.
  • On a lightly floured surface, pat the dough to about 1 inch thick. Use 3-inch round cutter to cut dough into 8 rounds. Place on prepared sheet pan and bake until edges are golden, 15-18 minutes. Serve immediately. Store biscuits in an airtight container at room temperature for up to 3 days.

Notes

Note: To make sweet potato puree, prick 2 regular sized sweet potatoes with a fork. Bake at 350°F until tender, about 45 minutes. Let cool, then peel off skin and mash with a fork.

Nutrition

Calories: 256kcal | Carbohydrates: 37g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 399mg | Potassium: 386mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7026IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 2mg