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Fluffy Sweet Potato Biscuits Recipe

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3.8 from 5 reviews

Fluffy Sweet Potato Biscuits are tender, buttery, and pleasantly sweet with warm spices and roasted mashed sweet potato blended right into the dough. Perfectly flaky and golden, these biscuits make a comforting breakfast or side dish when served warm with butter and honey.

  • Total Time: 30 minutes
  • Yield: 8 biscuits

Ingredients

Dry Ingredients

  • 2 cups pastry flour (or all-purpose flour, spooned and leveled)
  • 4 teaspoons baking powder
  • 1 tablespoon light brown sugar (or dark brown sugar or granulated sugar)
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup roasted and mashed sweet potato (about 1 large sweet potato)
  • ½ – ¾ cup cold buttermilk
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract

Fat

  • 8 tablespoons unsalted butter (very cold, cubed)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Place a rack in the center of your oven and preheat to 400°F (205°C). Line a baking sheet with parchment paper and set aside.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and baking soda until evenly combined. Set this bowl aside.
  3. Combine Sweet Potato Mixture: In a separate medium bowl, mix the roasted and mashed sweet potato with ½ cup buttermilk, honey, and vanilla extract using a fork until the mixture is smooth and well incorporated. Set aside.
  4. Cut in Butter: Add the cubed cold butter to the flour mixture, tossing to coat the butter cubes with flour. Use your fingers or a pastry cutter to rub and cut the butter into the flour until the mixture resembles coarse crumbs with some larger bits of butter remaining.
  5. Form the Dough: Make a well in the center of the flour mixture and pour in the sweet potato mixture. Using a wooden spoon, mix until the flour is moistened and the dough starts to clump. Use your hands to gently bring the dough together, scraping the sides and bottom of the bowl to incorporate all flour. If the dough is crumbly and won’t hold, add an additional 1 to 2 tablespoons of cold buttermilk. The dough should be cohesive but not sticky.
  6. Layer the Dough: Turn the dough out onto a lightly floured surface. Pat it into a rectangle. Fold the top third over the center, then fold the bottom third over the top fold. Rotate the dough 90 degrees, pat it out into a rectangle again, and repeat the folding two more times. This technique creates flaky layers without heavy kneading.
  7. Cut Biscuits: Gently pat the dough into a ½-inch thick disc. Use a 2½ to 3-inch biscuit cutter to cut out 8 biscuits. Gather scraps, fold, and pat again to cut any remaining biscuits until you have 8 total.
  8. Prepare for Baking: Arrange the biscuits closely on the prepared baking sheet. Brush the tops with buttermilk for a golden finish.
  9. Bake: Bake in the preheated oven for 18-23 minutes until the biscuits are golden brown and cooked through.
  10. Serve: Remove from the oven and let the biscuits cool slightly. Serve warm with butter and a drizzle of honey for best flavor.

Notes

  • Use pastry flour for a lighter, more tender biscuit; all-purpose flour works fine too.
  • Roast the sweet potato ahead of time by baking it whole at 400°F for about 45-60 minutes until soft, then mash.
  • Keep the butter very cold to achieve flaky layers in the biscuits.
  • If dough feels too dry when mixing, add cold buttermilk 1 tablespoon at a time to avoid sticky dough.
  • Folding the dough multiple times creates flaky layers similar to puff pastry.
  • Biscuits are best eaten warm but can be reheated gently if needed.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/fluffy-sweet-potato-biscuits-recipe/