Sweet potato biscuits are fluffy, warm, and a little sweet, making them a tasty treat for any meal! They are perfect for breakfast or as a side for dinner.
These biscuits remind me of cozy family gatherings. I love slathering them with butter and honey – it’s hard to stop at just one! 🥰
The best part? They are easy to make! Just mix your ingredients, shape the biscuits, and bake. They’ll be ready before you know it!
Key Ingredients & Substitutions
Sweet Potato: The star of these biscuits! Use a medium sweet potato, cooked and mashed for the best texture. If you’re in a pinch, canned sweet potato puree can work too, just make sure it’s unsweetened.
Flour: All-purpose flour is ideal for texture. If you’re gluten-free, substitute with a gluten-free blend, but ensure it contains xanthan gum for the best results.
Butter: Cold unsalted butter is important for flakiness. If you prefer dairy-free, you can use coconut oil or a vegan butter substitute in equal amounts.
Buttermilk: This gives a nice tang and helps with rising. You can make a quick substitute by mixing milk with a teaspoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
What’s the Best Way to Mix Dough Without Overdoing It?
One common worry is overmixing the dough, which can lead to tough biscuits. Here’s how to mix gently but effectively:
- After adding the mashed sweet potato, mix with a spatula just until the ingredients are combined. It’s okay if there are a few small lumps!
- When adding buttermilk, do the same – stir just until the dough holds together. You want it to be light and fluffy!
By handling the dough gently, you’ll bake up tender, fluffy biscuits every time! Happy baking!
Sweet Potato Biscuits Recipe
Ingredients You’ll Need:
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3/4 cup buttermilk (plus extra for brushing)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake, so you can have fresh sweet potato biscuits ready in about 30 minutes total! Perfect for a quick breakfast or a delightful side dish!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 425°F (220°C). While the oven is heating up, line a baking sheet with parchment paper to prevent sticking.
2. Prepare the Sweet Potato:
Peel, boil, or roast your sweet potato until it’s soft. Once cooked, mash it thoroughly and let it cool down for a bit before using it in the biscuits.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and sugar until well combined.
4. Cut in Butter:
Take the cold butter and cut it into the dry mixture using a pastry cutter or your fingers. Keep going until it resembles coarse crumbs — this is key to fluffy biscuits!
5. Combine Sweet Potato:
Add your cooled, mashed sweet potato into the flour and butter mixture. Stir gently until everything is just combined.
6. Add Buttermilk:
Pour in the buttermilk and mix lightly with a wooden spoon or spatula. Remember, the goal is just to bring the dough together without overmixing!
7. Shape the Dough:
Turn the dough out onto a lightly floured surface and gently pat it out to about 1-inch thickness. Don’t knead too much; you want to keep it light and airy!
8. Cut Out Biscuits:
Using a round biscuit cutter (about 2.5 inches), cut out your biscuits. Press straight down without twisting to help them rise nicely.
9. Arrange on Baking Sheet:
Place your cut biscuits on the lined baking sheet. Don’t forget to gather scraps, reshape gently, and cut out more biscuits!
10. Brush with Buttermilk:
Brush the tops of each biscuit with a little extra buttermilk to help them brown beautifully in the oven.
11. Bake to Perfection:
Pop the baking sheet into the oven and bake for 12-15 minutes, or until your biscuits are golden brown and puffy!
12. Cool and Serve:
Once baked, take them out of the oven and let them cool slightly. Enjoy your warm, delicious sweet potato biscuits with a pat of butter, a drizzle of honey, or your favorite jam!
Happy baking!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! Fresh sweet potatoes work wonderfully in this recipe. Just make sure to cook them until soft, then mash them well before adding to the dough.
What Can I Substitute for Buttermilk?
If you don’t have buttermilk, you can easily make a substitute. Mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes until it thickens slightly.
Can I Freeze the Biscuits for Later?
Yes! You can freeze uncooked biscuits. Just shape them, arrange them on a baking sheet, and freeze until solid. Then transfer them to a freezer bag and store for up to 2 months. Bake straight from the freezer; just add a couple of extra minutes to the baking time.
How Do I Store Leftover Biscuits?
Store any leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week, or freeze them as mentioned above.
