Tender Flakey Sweet Potato Biscuits
Prep time
Cook time
Total time
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.
Serves: 12-14 2" biscuits
  • 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
  1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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!
Total time above includes microwaving and pureeing the sweet potatoes.

*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.
Recipe by Flavor the Moments at https://flavorthemoments.com/tender-buttery-sweet-potato-biscuits/