These sweet potato biscuits are soft, fluffy, and packed with flavor! Made with creamy sweet potatoes, they have a hint of sweetness that makes them perfect for breakfast or a tasty snack.
Baking these is like giving your kitchen a warm hug! I love slathering mine with butter and a drizzle of honey. They disappear fast, so be ready to make a second batch! 🥰
Key Ingredients & Substitutions
Sweet Potatoes: The star ingredient! Boil or roast them for a creamy mash. If you’re in a pinch, canned sweet potatoes work, but the flavor might be slightly different.
Flour: All-purpose flour is ideal for biscuits. For a gluten-free option, use a gluten-free baking mix, but check if you need to adjust any liquid levels.
Butter: Cold unsalted butter gives the biscuits their flakiness. If you’re looking for a dairy-free option, coconut oil or plant-based butter can be good substitutes. Just ensure it’s cold!
Buttermilk: It adds moisture and tang. If you don’t have any, mix regular milk with a teaspoon of vinegar or lemon juice to mimic its acidity.
How Do I Get My Biscuits to Rise and Stay Fluffy?
The key to fluffy biscuits lies in your mixing technique. Work the butter into the flour until it’s crumbly; this creates layers. Don’t overwork the dough after adding the sweet potato and buttermilk—just mix until combined.
- Use cold ingredients to keep the butter from melting too soon; this keeps your biscuits light.
- When shaping the dough, handle it gently to avoid dense biscuits. Remember, the less you touch, the fluffier they’ll be!
- A biscuit cutter helps keep the edges sharp for better rising; avoid twisting as you cut.
Sweet Potato Biscuits
Ingredients:
- 1 cup cooked sweet potato, mashed (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sugar (optional, adds slight sweetness)
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk (plus more if needed)
How Much Time Will You Need?
This recipe will take you about 20 minutes to prepare and another 12-15 minutes to bake. Make sure to account for some extra time for cooling before serving. In total, you’re looking at around 35-40 minutes before enjoying these delicious biscuits!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While your oven is warming up, you can prepare your baking sheet by lining it with parchment paper or greasing it lightly.
2. Prepare the Sweet Potato:
Peel and dice your sweet potato, then boil or steam it until it’s soft. Once done, mash it until smooth and let it cool for a few minutes. This will be your sweet base!
3. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and optional sugar. Whisk these ingredients together until well mixed. This creates the foundation for your biscuits.
4. Cut in the Butter:
Add the cold butter cubes into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with small pea-sized bits of butter. This is what makes your biscuits flaky!
5. Combine Sweet Potato and Buttermilk:
Gently stir the mashed sweet potato into the flour and butter mixture. Next, add the buttermilk. Mix until everything is just combined. Remember, the dough can be a bit sticky, so if it’s too dry, add a splash more buttermilk as needed.
6. Shape the Dough:
Turn your dough out onto a floured surface. Using your hands, gently pat the dough into a rectangle about 1-inch thick. Fold the dough over itself 2-3 times, which helps create those lovely layers. Then, pat it flat again to about 1-inch thickness.
7. Cut Out the Biscuits:
Take a floured biscuit cutter or a glass and cut out your biscuits. Place them on the prepared baking sheet. Don’t forget to gather any scraps, re-pat them, and cut out more biscuits!
8. Bake the Biscuits:
Pop your biscuit tray into the oven and bake for 12-15 minutes or until they are golden brown. Keep an eye on them—your kitchen will start smelling amazing!
9. Cool and Serve:
Once baked, take the biscuits out and let them cool slightly on a rack. They’re best enjoyed warm, so serve with butter, honey, or your favorite spread and enjoy!
These sweet potato biscuits are soft, fluffy, and subtly sweet. Perfect for breakfast or a delightful snack. Enjoy your baking!
Can I Substitute the Sweet Potato?
If you don’t have sweet potatoes on hand, pumpkin puree or cooked butternut squash can work as great alternatives. Just ensure they’re well-mashed and smooth before adding them to the dough!
How Can I Make These Biscuits Ahead of Time?
You can prepare the dough in advance and store it in the fridge for up to 24 hours. When ready to bake, just cut out the biscuits and bake them as usual. Alternatively, you can freeze unbaked biscuits and bake straight from the freezer—just add a couple of extra minutes to the baking time.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, sprinkle a little more flour on your work surface and on your hands while shaping it. Alternatively, if it feels too dry, add an additional tablespoon of buttermilk at a time until it reaches the right consistency.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag. To enjoy, simply reheat in the oven for a few minutes until warmed through.