Best Sweet Potato Biscuits Recipe

Lucy Schaeffer

When it comes to biscuits and other bread products, potatoes are a magical. Adding them to dough results yields softer and fluffier results. This recipe from minimal handling and is just as easy as preparing traditional buttermilk biscuits.

My two biggest tips:

  1. Use your hands versus instead of a rolling pin. You’ll be able to control the height of the biscuits better with minimal handling. Overworked biscuits = tough biscuits.
  2. You can use leftover baked sweet potatoes or canned sweet potato puree here. If you choose to use a puree, it’s important to note that different brands of puree can vary in consistency. While kneading, be prepared to work in more flour to prevent the biscuits from sticking to the counter.

Obsessed like us? Let us know in the comments below and try our Potato Rolls next!

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Yields:

9

Prep time:

0

hours

10

mins

Total Time:

0

hours

45

mins

2 3/4 c.

all-purpose flour

1 tbsp.

packed brown sugar

1/2 c.

(1 stick) butter, cold, cut into 1/2″ cubes

1 c.

mashed sweet potato puree (from about 2 medium sweet potatoes)

Melted butter, for brushing

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  1. Preheat oven to 425° and grease a baking sheet with cooking spray. In a large bowl, combine flour baking powder, sugar and salt. Add butter and use your hands to cut butter into flour until about pea-sized. Add mashed sweet potato and buttermilk and stir until a rough dough starts to come together. Use your hands to help knead flour into biscuits until it just holds together.
  2. Dump dough onto a clean surface and bring dough together, using your hands to help incorporate any dry flour bits.
  3. Pat dough into a ½” thick square. Fold dough in half from left to right, then fold in half again from top to bottom. Pat dough back out into a ¾” thick square.
  4. Use a 2 ½” round cutter to cut biscuits out and place on prepared baking sheet. Gather scraps together and pat back down into ¾” thick square one more time to cut a few biscuits out.
  5. Brush tops of biscuits with melted butter and bake until tops and bottoms are golden, about 20 minutes.

sweet potato biscuits

Lucy Schaeffer

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