Description
These sweet potato biscuits are tender, flaky, and bursting with autumn flavor. A delightful twist on classic biscuits using sweet potato purée for a soft and slightly sweet crumb.
Ingredients
1⅔ cups all-purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold, unsalted butter, cut into ½-inch pieces
1 cup sweet potato purée
½ cup cold buttermilk
1 tablespoon melted butter (for brushing)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment.
- In a large bowl, whisk together flour, brown sugar, baking powder, and salt.
- Add cold butter and use a pastry cutter (or forks) to cut until the mixture resembles coarse crumbs.
- In a separate bowl, whisk sweet potato purée with cold buttermilk.
- Stir the wet mixture into the dry just until moistened. The dough should be moist but not sticky—add more flour or buttermilk 1 tablespoon at a time if needed.
- Turn the dough onto a floured surface, knead gently 3–4 times, and pat into a 1-inch thick disc.
- Cut with a floured 3-inch biscuit cutter. Place biscuits an inch apart on the baking sheet.
- Bake for 18–22 minutes until golden. Immediately brush tops with melted butter.
Notes
- For a spiced version, add 1 tsp cinnamon and ½ tsp nutmeg or ginger to the dry ingredients.
- For a savory version, stir in 1 tsp dried thyme or tarragon and ½ tsp garlic powder.
- For a brown-butter sage topping, sauté 4 tbsp butter with 7 sage leaves until browned and brush it on biscuits or serve on the side.
- Double the recipe for a crowd or freeze some for later.
- For make-ahead dough, refrigerate the cut biscuits for up to 48 hours or freeze for up to 3 months. Bake straight from the freezer with 2-3 extra minutes.
- Store baked biscuits in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 18–22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 6g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
