Sweet Potato Biscuits
Sweet autumn biscuits made with butter, sweet potatoes, and buttermilk. Classic southern biscuits perfect for fall and Thanksgiving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Makes 10 1x
- 2 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) cold, unsalted butter, cut into small cubes
- 1 cup (about 300 grams) mashed, roasted sweet potatoes, cold or room temperature
- 1/4 cup cold buttermilk, plus more for brushing
- Sea salt and smoky paprika, optional
- Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes to the dry ingredients and use your fingers to work the butter down into the flour. Some butter bits will be the size of peas, others the size of oat flakes. Work quickly as to not warm the butter too much. This could also be done with a pastry blender tool or in a food processor fitted with a blade attachment.
- In a small bowl whisk together mashed sweet potato and buttermilk. Add all at once to the dry ingredients and use a spatula to fold the ingredients together into a soft but shaggy dough.
- Turn the dough out onto a lightly floured work surface and pat into a 1-inch thick disk.
- Use a 2 or 3-inch biscuit cutter to cut rounds. Gently re-roll scraps and create more rounds .
- Place on prepared baking sheet and brush the tops lightly with buttermilk. Sprinkle with sea salt and smoky paprika.
- Bake for 16-18 minutes or until puffed and lightly golden on top. Remove from the oven and allow to cool for 10 minutes before serving.
Keywords: sweet potato, biscuits, joy the baker, thanksgiving,