Description
These Sweet Potato Biscuits are a delightful twist on classic biscuits, with the natural sweetness of sweet potatoes adding a unique flavor. They are perfect for breakfast or as a side to your favorite savory dishes.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients:
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1/3 cup buttermilk (plus more as needed)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, whisk together the dry ingredients. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. In a separate bowl, combine the mashed sweet potato and buttermilk until smooth. Add the sweet potato mixture to the dry ingredients and gently stir until just combined, adjusting with more buttermilk if needed.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Fold the dough in half and pat out again; repeat 2-3 times. Cut out biscuits using a round cutter and place them on the baking sheet.
- Bake: Bake for 12-15 minutes until golden brown.
- Serve: Serve warm with butter and honey.
Notes
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
- Leftover biscuits can be stored in an airtight container and gently reheated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
