These sweet potato biscuits are fluffy and warm, perfect for breakfast or a snack. With a hint of sweetness, they pair wonderfully with butter or jam!
Making these biscuits is so easy! I often enjoy them just after baking, while they’re still a bit warm. Trust me, you’ll want to keep going back for more! 😋
Key Ingredients & Substitutions
Sweet Potato: Mashed sweet potato gives these biscuits a unique flavor and moisture. If you don’t have any sweet potatoes, you can use canned pumpkin or squash puree as an alternative. But know that it might slightly change the flavor.
All-Purpose Flour: The main structure of the biscuits comes from all-purpose flour. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend, and be sure to check the packaging for any special instructions.
Buttermilk: Buttermilk keeps the biscuits tender and adds a bit of tang. If you don’t have it, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for a few minutes to thicken.
Cold Butter: Using cold butter is key to fluffy biscuits. If you’re dairy-free, you can substitute with cold coconut oil or a vegan butter alternative. Just remember to keep it cold!
How Do You Make Flaky Biscuits?
Creating flaky biscuits requires careful mixing and handling of the dough. The goal is to keep the butter in small pieces within the flour mix, as these will melt during baking, creating that beautiful flaky texture.
- Make sure your butter is cold. Cut into small cubes before mixing it into the dry ingredients.
- When mixing, use a light hand. Overworking the dough can lead to tough biscuits, so only mix until just combined.
- Dough should be sticky, so avoid adding too much flour while shaping. A light dusting on the surface is enough.
- Pat the dough gently rather than rolling it out. This maintains those little butter pieces that make biscuits flaky.
Sweet Potato Biscuits
Ingredients You’ll Need:
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup buttermilk (plus more if needed)
- 1 tablespoon sugar (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, making it a quick option for a warm breakfast or snack. Plus, there’s no significant chilling time needed!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This ensures your biscuits will bake up nice and fluffy. Line a baking sheet with parchment paper or give it a light greasing.
2. Prepare the Sweet Potato:
Peel the sweet potato, then boil or bake it until it’s soft. Once cooked, mash it until smooth and let it cool to room temperature.
3. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, baking soda, and sugar (if you’re including it). This mixture is the base of your biscuits!
4. Cut in the Butter:
Add the cold cubed butter into the flour mixture. Using a pastry cutter or your fingers, mix until the mixture looks like coarse crumbs—this means the butter is mixed in properly!
5. Combine Wet Ingredients:
In a separate bowl, combine the mashed sweet potato with the buttermilk. Stir until smooth and well mixed.
6. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Remember, it’s okay if the dough is a bit sticky. If it feels too dry, just add a bit more buttermilk, one tablespoon at a time.
7. Shape the Dough:
Turn the dough out onto a lightly floured surface. Pat the dough into a rectangle about 1 inch thick. Fold the dough over itself 2-3 times to create layers, and then gently pat it back to about 1 inch thick.
8. Cut Out Biscuits:
Use a biscuit cutter or a glass to cut out rounds from the dough. Carefully place the cutouts onto your prepared baking sheet. For any leftover scraps, press them together gently to cut out more biscuits.
9. Bake:
Bake the biscuits in your preheated oven for 12-15 minutes, or until they are golden brown on top. Your kitchen will smell amazing!
10. Serve:
Take the biscuits out of the oven and let them cool slightly before serving. Enjoy them warm with a spread of butter, a drizzle of honey, or some jam!
These sweet potato biscuits have a beautiful soft texture and just the right touch of sweetness, making them a delightful treat any time of day!
Can I Use Canned Sweet Potato Instead of Fresh?
Yes, you can use canned sweet potato puree as a convenient alternative! Just make sure to drain off any excess liquid before measuring out 1 cup for the recipe.
How Do I Store Leftover Biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days. To keep them fresher longer, you can refrigerate them for up to a week. If you want to save them longer, freeze them in a freezer-safe bag for up to 3 months!
Can I Make These Biscuits Gluten-Free?
Absolutely! To make these biscuits gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add some as per the package instructions for the best texture.
What Should I Serve With Sweet Potato Biscuits?
These biscuits are delicious on their own or served warm with butter, honey, or jam. You can also serve them alongside soups, stews, or salads for a comforting meal!