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9 Glorious Sweet Potato Biscuits Secrets

sweet potato biscuits
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Bake these incredibly soft, fluffy, and moist sweet potato biscuits from scratch. This recipe, perfected by Amelia and Jacob, is ideal for a cozy breakfast or as a standout side dish for holiday meals. We pair them with our signature homemade Cinnamon Honey Butter for the ultimate comforting treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1 cup cold buttermilk
  • 1 cup cooked and mashed sweet potato (about 1 large sweet potato)
  • 1/4 cup cold unsalted butter, cut into small pieces (for brushing)
  • Cinnamon Honey Butter: 1/2 cup softened unsalted butter, 1/4 cup honey, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. Cut in the first portion of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. In a separate bowl, gently mix the mashed sweet potato and the cold buttermilk together until just combined. Do not overmix.
  5. Pour the wet ingredients into the dry ingredients. Mix with a fork until a shaggy dough forms. Do not knead excessively.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle.
  7. Fold the dough into thirds, like a letter. Gently pat it down again to 3/4-inch thickness. This folding creates layers.
  8. Use a 2-inch biscuit cutter to cut out the biscuits. Press straight down; do not twist the cutter. Gather the scraps, gently press them together, and cut any remaining biscuits.
  9. Place the cut biscuits close together on the prepared baking sheet for softer sides, or slightly apart for crispier edges.
  10. Bake for 12 to 15 minutes, or until the tops are golden brown.
  11. While the biscuits bake, prepare the Cinnamon Honey Butter: Beat the softened butter, honey, and cinnamon together until light and fluffy.
  12. Remove the biscuits from the oven. Immediately brush the tops generously with the remaining cold butter.
  13. Serve the warm sweet potato biscuits immediately with a dollop of the Cinnamon Honey Butter.

Notes

  • For the softest texture, ensure your buttermilk and sweet potato puree are cold before mixing.
  • Do not overwork the dough; minimal handling keeps the biscuits tender.
  • Jacob suggests using a sweet potato that has been roasted, not boiled, for deeper flavor.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.

Nutrition

Find it online: https://tasteportfolio.com/sweet-potato-biscuits-recipe/