Sweet Potato Biscuits Recipe
Recipe for the best flaky and light sweet potato biscuits. Made with buttermilk these easy sweet potato flour biscuits are just as good as grandmas. They are made in one bowl and with only 6 ingredients. They can be baked right away or frozen to bake later. Serve them as a side dish with soups, stews or just by themselves with butter on the side.
Servings: 12 biscuits
Ingredients
- 2 cups all-purpose flour plus more for the workspace
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter cold and cut into small pieces
- 1 cup cooked and mashed sweet potato from 1 large sweet potato
- ½ cup buttermilk cold
Instructions
- Pre-heat the oven to 375 °F (190 °C) degrees. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and kosher salt in a bowl.
- Add in the unsalted butter. Using the back of a fork or a dough cutter cut the butter into the flour until butter pieces resemble peas.
- Add in the mashed sweet potato. Pour in the buttermilk.
- Give it a mix with a wooden spoon. (See note 1)
- Transfer the dough onto a lightly floured surface. Gently knead until the dough is fully mixed and slightly sticky.
- Shape it into a 1 to 1 ½ inch thick rectangular.
- Cut rounds using a biscuit cutter (I used a 2-inch biscuit cutter). Gather the remaining scraps and repeat until all the dough is used.
- Transfer the biscuits onto a parchment-lined sheet pan. (See note 2)
- Bake for 15 minutes. When done, remove from the oven and let them cool for 5 minutes before serving.
Video
Notes
- Yields: This recipe makes 12 sweet potato biscuits when using a 2-inch round cutter. The nutritional values are per biscuit.
- Note 1: At this stage, it might feel like you need more liquid but resist the urge to add in more. Believe me, it will come together beautifully as you continue to mix.
- Note 2: If you have time, I highly recommend covering the biscuits with stretch film and letting them cool in the fridge for 30 minutes before baking for those flaky layers.
- Make ahead: You can make biscuits as written, place them in a parchment-lined sheet pan, cover tightly with stretch film, and keep them in the fridge a day before you are ready to bake/serve them.
- Storing leftovers: While these biscuits are best on the day that they are baked, you can store them in an airtight container in the fridge for up to 3 days. You can reheat them in a low-heat oven at 325 °F (163 °C) before serving.
Nutrition
Calories: 154kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 258mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4676IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg
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