Homemade Sweet Potato Biscuits
Fluffy, buttery, and bursting with the natural sweetness of sweet potatoes, these homemade sweet potato biscuits are the perfect addition to your breakfast or dinner table. Made with simple ingredients like mashed sweet potatoes, cold buttermilk, and just a hint of sugar, these biscuits strike the perfect balance between savory and sweet. The secret to their tender texture lies in the combination of cold, cubed butter and careful handling of the dough, resulting in irresistible flaky layers. Finished with a brush of honey for a touch of golden sweetness, these biscuits are as versatile as they are delicious—serve them warm with a smear of butter, alongside soups and stews, or as the perfect base for breakfast sandwiches. Ready in just 30 minutes, they’re a comforting, homemade treat you’ll want to bake again and again!
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Recipe Information
Ingredients
- 1 cup Sweet potato (mashed)
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (cold, cubed)
- 0.5 cup Buttermilk (cold)
- 2 tablespoons Honey (optional, for brushing)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Add the cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, combine the mashed sweet potato and cold buttermilk. Stir until well blended.
Gradually add the sweet potato mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; the dough should be slightly sticky but manageable.
Lightly flour a clean work surface and turn the dough out onto it. Gently pat the dough into a 1-inch-thick rectangle.
Using a 2.5-inch round biscuit cutter, cut out biscuits. Press straight down without twisting to ensure the biscuits rise properly. Re-roll the scraps and cut out more biscuits until all the dough is used.
Place the biscuits on the prepared baking sheet, ensuring they are close but not touching.
Bake in the preheated oven for 13-15 minutes, or until the tops are golden brown.
Optional: Brush the tops of the baked biscuits with honey for a sweet glaze. Serve warm and enjoy!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 81.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 284 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1009 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
