Sweet Potato Biscuits

Course: Breads

Cuisine: American

Keyword: Biscuit, Sweet Potato

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: biscuits

Calories: 529kcal

Author: Lena B.

Cost: $10

Fluffy, tender biscuits bursting with roasted sweet potato flavor.

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Equipment

Measuring spoons/cups
Mixing bowls
Sifter or fine mesh strainer
Knife & cutting board
Food processor (or 2 knives, for cutting butter into the flour)
Rubber spatula or wooden spoon
Biscuit cutter (2" makes the perfect sized biscuit, imo)
Baking sheet

Ingredients

2 cups all-purpose flour
1 Tablespoons baking powder
1 Tablespoon granulated sugar
2 Tablespoons brown sugar light or dark, to taste
2 teaspoons Kosher salt
½ teaspoon ground cinnamon optional
¼ teaspoon ground nutmeg optional
½ cup unsalted butter frozen (½ cup = 1 stick)
1 cup sweet potato puree roasted, boiled or canned will work
¼ cup buttermilk very cold

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Instructions

Preheat oven to 450º F.
Sift or whisk together the flour, baking powder, sugar, cinnamon, nutmeg, and salt in a large mixing bowl (or in the bowl of a food processor).
Carefully dice frozen butter and cut the butter into the flour until only a few chunks remain and most of the mixture resembles small pebbles. Transfer to a large mixing bowl (if using a food processor).
Combine sweet potato with buttermilk, pour into flour and butter mix, and gently combine until a scraggly dough has formed. Be careful not to overmix.
On a clean floured surface, (with a wooden spoon or spatula) pat dough into a large rectangle that is 3/4-inch thick. Cut biscuits into shape/size of your choosing.
Line biscuits on a baking sheet.
Bake for 15-17 minutes or until the tops are golden brown. Finish with extra butter on the top.

Notes

The amount of buttermilk necessary will vary from day to day, based on the humidity and where you're located. So, no you aren't crazy. Start by adding 1/4 cup and add more slowly and as needed to help the biscuit dough come together.

Nutrition