Sweet Potato Biscuits
Soft, golden, and subtly sweet, these sweet potato biscuits are quick to make and perfect for breakfast or as a side. With fiber-rich sweet potatoes and a light buttery flavor, they’re a comforting and nutritious addition to any meal.
Equipment
- 1 kitchen scale
- 1 Pastry cutter
- 1 3-inch biscuit cutter
- 1 Baking sheet
Ingredients
- 1 ⅔ cups 208 g all-purpose flour
- 3 tablespoons 38 g light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup 113 g cold unsalted butter, cut into ½-inch pieces
- 1 cup 220 g sweet potato purée (see notes)
- ½ cup 120 ml cold buttermilk
- 1 tablespoon melted butter for brushing
Instructions
- Preheat Oven and Prepare Baking Surface: Begin by preheating your oven to 425°F (220°C). This high temperature ensures that your biscuits will rise beautifully and develop a golden, slightly crisp exterior. While the oven is warming, line a baking sheet with parchment paper. This will prevent the biscuits from sticking and make cleanup effortless. Set the baking sheet aside near your work area so it’s ready for the dough.
- Combine Dry Ingredients: In a large mixing bowl, add 1 ⅔ cups (208 g) of all-purpose flour, 3 tablespoons (38 g) of light brown sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Using a whisk or fork, gently mix the ingredients together until evenly distributed. This ensures that the rising agents and seasoning are consistent throughout the dough.
- Cut in the Butter: Add ½ cup (113 g) of cold, unsalted butter, cut into ½-inch pieces, to the dry ingredients. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour mixture. Work quickly to keep the butter cold. The mixture should resemble coarse crumbs with pea-sized pieces of butter visible. These small chunks of butter will melt during baking, creating tender, flaky layers inside your biscuits.
- Mix Wet Ingredients: In a separate medium bowl, combine 1 cup (220 g) of sweet potato purée with ½ cup (120 ml) of cold buttermilk. Whisk together until smooth and fully combined. The sweet potato purée adds natural sweetness, moisture, and a subtle earthy flavor, while the buttermilk contributes to tenderness and a slight tang.
- Incorporate Wet and Dry Mixtures: Make a well in the center of your dry ingredients and pour in the sweet potato and buttermilk mixture. Using a wooden spoon or spatula, gently fold the wet and dry ingredients together until the dough is just moistened. Avoid overmixing, as this can result in dense biscuits. If the dough feels too dry with small flour pockets, add additional buttermilk 1 tablespoon at a time until the dough comes together. Conversely, if the dough feels too sticky, sprinkle in flour 1 tablespoon at a time until it reaches a workable consistency.
- Turn Out Dough and Knead Lightly: Lightly flour a clean work surface and transfer the dough onto it. Gently knead the dough 3 to 4 times, just enough to bring it together. Over-kneading can develop gluten and make the biscuits tough, so be gentle. After kneading, pat or roll the dough to a uniform thickness of about 1 inch.
- Cut Biscuits: Using a 3-inch floured biscuit cutter, press straight down into the dough without twisting, which can seal the edges and prevent proper rising. Carefully lift each biscuit and place it on the prepared baking sheet, spacing them about 1 inch apart. Positioning them slightly closer together can encourage vertical rise and create soft sides that touch.
- Bake Biscuits: Place the baking sheet in the preheated oven. Bake the biscuits for 18 to 22 minutes, or until the tops turn golden brown and a toothpick inserted in the center comes out clean. Keep a close eye during the last few minutes, as ovens can vary. The biscuits should feel light but fully cooked inside.
- Brush with Butter: While the biscuits are still warm, melt 1 tablespoon of butter and lightly brush the tops. This adds a glossy finish, extra richness, and enhances the buttery aroma that fills the kitchen.
- Serve and Enjoy: Serve the biscuits warm, ideally fresh from the oven. They pair beautifully with jam, honey, or a pat of additional butter. These biscuits are also versatile alongside soups, salads, or as a side for breakfast and brunch.
Notes
- Sweet Potato Purée Prep: For the best flavor and texture, peel and chop a medium sweet potato into even pieces. Boil or steam until tender, then mash thoroughly and allow to cool completely. If using canned purée, pat it dry with a clean kitchen towel to remove excess moisture, which helps prevent overly wet dough. Adjust flour slightly if needed.
- Butter Temperature: Always use cold butter when cutting into the flour. This creates the flaky, layered texture that makes biscuits tender and light.
- Dough Handling: Avoid overmixing the dough when combining wet and dry ingredients. Gentle folding ensures soft, fluffy biscuits rather than dense ones.
- Baking Tips: Positioning the biscuits close together on the baking sheet encourages them to rise upward rather than spread outward, producing beautifully tall, fluffy biscuits.
