Description
These sweet potato biscuits are flaky and golden with just the right touch of sweetness. Soft on the inside and crisp on the edges, they pair perfectly with honey butter, jam—or stacked high with leftover ham or turkey.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp brown sugar
½ cup cold unsalted butter, cubed
1 cup mashed sweet potato (fresh or canned)
¼ to ½ cup buttermilk (as needed)
Optional Topping:
Melted butter + flaky salt or cinnamon sugar
Instructions
Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and brown sugar.
Cut in butter with a pastry cutter or your fingers until pea-sized crumbs form.
Add sweet potato and just enough buttermilk to bring the dough together—start with ¼ cup and add more if needed.
Turn dough onto floured surface, gently pat into a 1-inch thick round. Cut with a biscuit cutter and place on baking sheet.
Bake for 12–15 minutes until puffed and golden. Brush with melted butter if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 200 / Biscuit
- Sugar: 3g / Biscuit
- Fat: 10g / Biscuit
- Saturated Fat: 6g / Biscuit
- Carbohydrates: 24g / Biscuit
- Fiber: 1g / Biscuit
- Protein: 3g / Biscuit