Tender Buttery Sweet Potato Biscuits
Tender Buttery Sweet Potato Biscuits are easy, fluffy sweet potato biscuits packed with sweet potato and buttery flavor!
So right now I’ve got a little problem. Almost everything I think about involves pumpkin, butternut squash, or sweet potatoes. I love them all equally, and they’re all perfectly interchangeable in any dish as far as I’m concerned.
These ingredients are versatile enough to work well in sweet and savory dishes, but I find that sweet potato is under-utilized past casserole, fries or roasting.
They’re phenomenal in baking recipes too!
Sweet potato biscuits
I had the idea to add sweet potato puree to my biscuits one day, and the rest is obviously history.
I fell in love with the sweet flavor that the sweet potato added, and who can resist the gorgeous color of these biscuits?
Certainly not me. 🙂
How to make sweet potato biscuits
This sweet potato biscuit recipe is insanely easy, and results in tender, buttery biscuits every single time.
- Simply whisk together the flour, brown sugar, baking powder, baking soda and salt in a large bowl.
- Cut the butter cubes into the flour mixture with a pastry blender, fork or your fingers until it resembles coarse, pea sized crumbles.
- In a small bowl, whisk together the sweet potato and buttermilk until smooth, then gently fold in to the flour mixture just until combined. Be careful not to over mix as the biscuits will turn out dense.
- Pour the biscuit dough out onto a lightly floured surface and shape into a circle about 1″ thick. Using a 2″ biscuit cutter, cut into rounds and place on a parchment lined baking sheet about 2″ apart. Form the leftover dough into another circle 1″ thick and repeat until all the dough has been used.
- Bake at 450 degrees for 10-15 minutes, or until lightly golden brown. Cool on a wire rack and enjoy warm!
Recipe tips and substitutions
- You can find canned sweet potato puree at Trader Joe’s or Whole Foods. If you’d like to use homemade sweet potato, simply prick a sweet potato all over with a fork and bake in a 350 degree oven or microwave until tender, then mash!
- Pumpkin or butternut squash puree may be substituted for the sweet potato.
- Store leftover biscuits in an air tight container for up to 5 days.
See my other delicious bread recipes.
My favorite homemade bread recipes!
Serve sweet potato biscuits with the following recipes:
- 2 1/4 cups all purpose flour, plus more for shaping the dough
- 2 tablespoons brown sugar
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt (or 1/2 teaspoon regular)
- 1 cup sweet potato puree, cold (from a can or about 1 lb. of sweet potatoes)*
- 3/4 cup buttermilk*
- 1 stick unsalted butter, cold, cut into 1/2" 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!
- 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 3/4 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.
Serving Size:1 biscuit
Amount Per Serving: Calories: 244 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 19mg Sodium: 402mg Carbohydrates: 32g Fiber: 2g Sugar: 4g Protein: 4g