Description

Sweet Potato Biscuits are a delightful twist on classic biscuits, offering a tender and flavorful option with the natural sweetness of sweet potato purée. Perfect for breakfast, side dishes, or holiday meals, these biscuits are quick to make and incredibly delicious.

Ingredients

1 ⅔ cups (208 g) all-purpose flour

3 tablespoons (38 g) light brown sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup (113 g) cold, unsalted butter, cut into ½-inch pieces

1 cup (220 g) sweet potato purée

½ cup (120 ml) cold buttermilk

1 tablespoon melted butter (for brushing biscuits)

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Instructions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt.
Add the cold butter pieces to the dry mixture and use a pastry cutter to cut it in until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the sweet potato purée and cold buttermilk. Pour this mixture into the flour mixture and stir until just moistened. If the dough is too dry, add more buttermilk, one tablespoon at a time.
Turn the dough onto a lightly floured surface and knead it 3 to 4 times. Pat or roll out the dough to a 1-inch thickness. Use a floured 3-inch biscuit cutter to cut out biscuits.
Place the biscuits on the prepared baking sheet, making sure they are about an inch apart.
Bake for 18 to 22 minutes or until golden brown.
Once baked, brush the biscuits with melted butter and serve warm.

Notes

Add 1 teaspoon of cinnamon and ½ teaspoon of ground nutmeg or ginger for a spiced version.
For savory biscuits, add 1 teaspoon of dried thyme or tarragon, along with ½ teaspoon of garlic powder.
Double the recipe for large gatherings or freeze some for later.

Prep Time: 5 minutes
Cook Time: 22 minutes
Category: Breakfast, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 biscuit
Calories: 180
Sugar: 7g
Sodium: 250mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg