Sweet Potato Biscuits

It doesn’t get better than a warm, homemade biscuit, and these Sweet Potato Biscuits are next level. They’re light, fluffy and full of fall flavor, so they’re the perfect addition to your autumn menu. They make a festive holiday side dish, they’re great for dunking in soup or chili, or simply enjoying with butter and jam for breakfast!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 122 kcal per serving

Ingredients

2 ¼ cups - all purpose flour
2 tablespoons - brown sugar
2 ¼ teaspoons - baking powder
½ tsp - baking soda
1 tsp - kosher salt
1 cup - sweet potato puree cold
¾ cup - buttermilk
1 stick - unsalted butter cold

Instructions

Preheat the oven to 450 degrees F. 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 purée 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. If the dough seems sticky, add a bit more flour, one tablespoon at a time, being careful not to overwork the dough.
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!

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