Sweet Potato Biscuits
These Sweet Potato Biscuits offer a delightful twist on a Southern classic with their tender, buttery layers and slightly sweet flavor, making them perfect for breakfast, brunch, or alongside savory meals.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (spoon + level)
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup mashed sweet potato (from 1 medium cooked sweet potato) Use freshly mashed for best results.
- ½ cup whole milk (add as needed) Add gradually to achieve desired dough consistency.
- ½ cup cold butter, melted butter for brushing Keep cold until mixing in.
Instructions
Preparation
- Preheat oven to 425°F (218°C) and line a baking sheet with parchment.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Mix in the mashed sweet potato, then gradually add milk just until a soft dough forms.
- Turn the dough onto a lightly floured surface and pat it into a rectangle.
- Fold the edges into the center, pat again to about ½-inch thick, and cut out biscuits with a floured cutter or bench knife.
Baking
- Place biscuits on the tray and brush the tops with melted butter.
- Bake for 10-12 minutes until set and lightly golden.
- Serve hot.
Notes
For the best results, ensure sweet potatoes are well-mashed without lumps and handle the dough gently to maintain tenderness. These biscuits are versatile and can be topped with honey or served alongside savory dishes.