Easy sweet potato biscuits are the perfect addition to your brunch table. Bring a nutrient boost to a flaky, indulgent treat.
This post was updated in 2019.
Back in the OG blogging days, I ran a sister site called Seasonal Potluck. Each month featured a seasonal ingredient. I made some recipes using it, and encouraged other bloggers to share their recipes too.
Through this exercise, I learned to love foods I never really tried before; foods such as potatoes.
Who knew I’d end up being such a fan? These days I love sweet potato chili, sweet potato toast, I mean, I’ll eat sweet potatoes for any meal.
Sweet potato biscuits
As fall rolls around, I’ve got comfort food on the brain. Sweet potato biscuits spread with fresh jam made from my summer garden sounds like the perfect snack to curl up under a blanket with.
You can also enjoy these flaky biscuits is with a little grainy mustard and cheese. Give it a try and let me know what you think.
I’m definitely not a southerner, but because I’m married to a southerner I’ve learned a few things. If you want to make the flakiest biscuits in town, then having your butter super chilled is key.
Work the dough the absolute minimum amount possible, and if the dough warms up too much when cutting the biscuits out, just pop it in the fridge for a 15 minutes to chill it down again before baking.
If you’re interested in more ways to enjoy sweet potatoes, check out these other great recipes
If you give this recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
Sweet Potato Biscuits
Easy, flaky sweet potato biscuits are the perfect addition to your brunch table. Bring a nutrient boost to an indulgent treat.
- 1 3/4 cups all-purpose flour plus more for kneading and shaping
- 2 tablespoons light-brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons chilled unsalted butter cut into pieces, plus 1/2 tablespoon melted butter and more for pan
- 3/4 cup sweet potato puree chilled
- 1/3 cup buttermilk
In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining.
In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.