Tender Buttery Sweet Potato Biscuits
Tender Buttery Sweet Potato Biscuits are so tender and buttery, they almost melt in your mouth! They have a mild sweet potato flavor, with a hint of sweetness. They’re colorful and festive, and will make any meal feel extra special.
So right now I’ve got a little problem. Almost everything I think about involves pumpkin, butternut squash, or sweet potatoes. I firmly believe that all 3 of these are perfectly interchangeable. The pumpkin can easily be swapped out of pie and subbed with butternut squash or sweet potatoes and pretty much nobody would notice if you didn’t tell them. Muffins, cake…same thing. Biscuits? Yup — biscuits, too.
So why sweet potato biscuits? The question really is — why not? You know I’ve been bringing you a lot of sweet potato recipes lately with my Grilled Sweet Potato Fries and Grilled Sweet Potato Salad, so obviously I’m on a bit of a kick. Hey, at least they’re not grilled this time? Oh no — this time is much, much different. 🙂
I’ve had an almost mind numbing amount of ideas floating around in my head with fall recipe ideas, and I made another batch of pulled pork the other day. I was out of buns, so I thought I’d make biscuit sliders for my leftovers. The idea to make the biscuits sweet potato popped up because of my fall obsession, and I had to go with it. While I love these biscuits, they were so tender that I didn’t really think they worked as a slider. I didn’t care one bit, because the idea gave me these outrageously good biscuits. 🙂
It’s been so hot around here, that I haven’t gotten around to making chili yet. It’s almost a travesty NOT to have chili or some kind of comfort food with these biscuits, and I can’t wait to enjoy them with a warm bowl of soup on a cold night. Bring the cold weather on already!
I had one of these babies for breakfast this morning, heated with a pat of butter and some honey, and were they beyond delicious. Not only are they delicious, but the color automatically puts me in a good mood. It’s intoxicating, isn’t it? If that color doesn’t scream fall, I don’t know what does. 🙂
These biscuits would be perfect for your fall entertaining, Thanksgiving table, or like I said — with a warm bowl of comfort food. They’re going to make you happy any day of the week, because the sweet potato makes them more special than your average biscuit. We can all use a little dose of special in our day, so go ahead and grab yourself a biscuit. It’s on me. 🙂
- 2¼ cups all purpose flour, plus more for shaping the dough
- 2 tablespoons brown sugar
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt (or ½ teaspoon regular)
- 1 cup sweet potato puree, cold (from a can or about 1 lb. of sweet potatoes)*
- ¾ cup buttermilk*
- 1 stick unsalted butter, cold, cut into ½" cubes
- Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Sprinkle the butter cubes over the flour mixture and cut in with a pastry blender until the mixture resembles pea-sized coarse crumbs. Set aside.
- In a medium bowl, whisk the sweet potato puree with the buttermilk until well combined and smooth. Stir the sweet potato mixture into the dry ingredients, folding gently and as little as possible so as not to overwork the gluten, just until combined. Pour the dough out onto a lightly floured surface, and pat dough out into a 1" thick circle, making it as even as possible. Cut out as many biscuits as possible using a 2" biscuit cutter, then form the remaining dough into another 1" thick circle and repeat until you've used all the dough. Place the biscuits on the prepared baking sheet about 1" apart and bake on the middle rack of the oven for 10-15 minutes, or until golden brown. Cool slightly on a baking sheet, and serve warm. Enjoy!
*If you're not using canned sweet potatoes, pierce your sweet potatoes all over with a fork and microwave about 8-10 minutes or until tender. Scoop out the flesh and cool slightly, then puree until smooth in a food processor. Place in the refrigerator until cool.
*I was out of buttermilk, so I used ¾ cup non fat milk with 1 tablespoon lemon juice and let it stand for 15 minutes at room temperature. Instant buttermilk!
If the dough seems very sticky, add a bit more flour to the dough, a tablespoon or so at a time, being careful not to overwork it in the process, and flour the board and top of the dough well when rolling.
Recipe adapted from Tanya Holland via Food and Wine.