Sweet Potato Biscuits – Fluffy buttermilk biscuits made with sweet potato puree to make them ultra-moist and perfect for the fall season
Last week, I featured an underrated fall fruit – the pear. Now I want to shed light on an underrated fall veggie – the sweet potato.
Its no doubt that pumpkin dominates this time of year. And lately it seems like butternut squash is starting to become more popular. But what about the sweet potato?! It’s the OG of fall veggies but rarely gets the amount of respect it deserves, especially in baking.
A couple years ago, I made these Sweet Potato Cupcakes to show the incredible flavor and texture sweet potatoes can bring in baked desserts. Now, I want to show them in a savory recipe – my Sweet Potato Biscuits.
How to make these biscuits
Sweet potato can add such incredible moisture to any recipe. So I’m a little shocked why it isn’t added to more baked goods. Baked goods aren’t good if they’re not moist. I mean, who wants a dry piece of bread or scone or biscuit??
Along with the sweet potato, the key to a moist, fluffy biscuit is buttermilk and cold butter. Both of these ingredients work together to create a texture that you only find in biscuits. As the cold butter melts in the oven, the steam released in the process creates the fluffy texture in the center.
To make these biscuits (and any biscuits), the process is quite simple. The dry ingredients are tossed with the mashed sweet potato and cold butter and then gently mixed with the buttermilk to make the dough. The key to getting the cold butter to mix well into the dough is to grate it with the shredding side of a box grater. That way, you don’t have to worry about cutting the butter into small cubes.
Next, you roll out the dough into a 1-inch thick sheet and start cutting out your biscuits. The biscuits are then put in a round or square baking dish and baked in a 425 degree oven until golden brown on top. Before baking, I like to brush melted butter on my biscuits to make the tops nice and buttery.
Once the biscuits are done, I brush them with a little more butter and serve them immediately. You can serve them with spreads or alone. They taste incredible on their own so don’t feel bad serving them without any spreads!
Tips & Tricks
- If your baking pans are dark coated, you must decrease the oven temperature by 25 degrees to ensure the bottoms of you biscuits don’t burn.
- Cold ingredients are so so important in biscuits to ensure they are fluffy and buttery. So don’t forget to chill your ingredients when the recipe tells you to!
- This recipe used cooked sweet potato that is mashed without any other ingredients. However, this is a great recipe to use extra sweet mashed potatoes that may have left over. If you choose to do that, make sure to decrease your buttermilk by half. Otherwise, the biscuit dough will be too wet. But don’t worry – if it gets too wet, just add a little more flour.
Sweet Potato Biscuits
- 1 4 ounce-stick butter unsalted, cold, divided
- 1 ¾ cups all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon salt
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup cooked sweet potato skin removed, mashed
- ⅔ cup buttermilk
- Preheat oven to 425 degrees (if you have a dark baking pan, lower by 25 degrees). Prep square or round baking pan by spraying with nonstick spray. Set aside.
- In a large bowl, add flour, brown sugar, salt, baking powder, and baking soda. Grate 6 tablespoons of butter using the shredding side of a box grater and place into the flour mixture. Toss together to combine. Place into the freezer for 10 minutes.
- Remove from freezer and toss in sweet potato puree until evenly combined with flour mixture. Create a well and pour in the buttermilk. Mix with a wooden spoon about 15 times around. Don't worry if it's not completely mixed.
- Flour your kneading surface. Pour out biscuit mixture onto counter and work together with your hands until the mixture is no longer dry and crumbly. If the dough is too sticky, add more flour. Flour your rolling pin and begin to roll out the dough into a rectangle until it's about 1-inch thick.
- Using a biscuit cutter, cut out biscuits and arrange in prepared baking pan so that the biscuits are touching. Combine remaining scraps and roll out again and cut more biscuits until all the dough is used.
- Melt remaining 2 tablespoons of butter and brush over the biscuits. Bake biscuits in a preheated oven for 18-20 minutes, or until they start to brown on the edges. Remove from oven. Brush more butter over the tops. Let them cool for a few minutes.