These Sweet Potato Biscuits are fluffy, warm, and just a bit sweet! Made with mashed sweet potatoes, they bring a nice twist to your typical biscuit. They’re perfect for breakfast or a side dish!
Let’s be real, who doesn’t love warm, fresh biscuits right out of the oven? I enjoy them with a little butter and honey on top. Yum! You’ll want to make these again and again!
Key Ingredients & Substitutions
All-purpose Flour: This is the base of your biscuits. If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. Just check that it includes xanthan gum for structure!
Sweet Potatoes: About one medium sweet potato should yield the right amount when cooked and mashed. If you’re out of sweet potatoes, pumpkin puree is a good alternative for a different flavor.
Buttermilk: Buttermilk adds a nice tang and keeps the biscuits soft. If you don’t have it, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.
Butter: Cold butter helps create flaky layers. If you’re looking for a dairy-free version, coconut oil or a vegan butter can work well in this recipe.
How Do I Make My Biscuits Fluffy and Tall?
The key to fluffy biscuits is in the mixing and baking. Avoid over-mixing the dough; just combine until it’s slightly “shaggy.” This keeps the pliable air pockets that lead to fluffy biscuits.
- Make sure your butter is really cold. It makes steam when baked, which helps the biscuits rise.
- When cutting out the biscuits, go straight down with the cutter—don’t twist! Twisting seals the edges and prevents rising.
- Be quick! Once the dough comes together, get those biscuits in the oven. They should bake in a hot oven. This gives them the lift they need to be nice and tall.
Remember to watch them closely in the last few minutes of baking for that perfect golden color!
Sweet Potato Biscuits
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, enhances sweetness)
- 1/4 cup granulated sugar (optional, for mild sweetness)
- 1 cup cooked mashed sweet potatoes (about 1 medium sweet potato)
- 1/2 cup unsalted butter, cold and cut into small cubes
- 3/4 cup buttermilk, cold
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
Time Needed:
This recipe takes about 20 minutes to prepare and will need 12-15 minutes to bake, making a total of around 35-40 minutes from start to delicious biscuits! Perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, set your oven to preheat at 425°F (220°C). It’s essential for baking biscuits that you start with a hot oven! While the oven is heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, nutmeg, and sugar if you’re using it. Whisk these together until they are nicely blended and fluffy.
3. Cut in the Butter:
Next, add the small cubes of cold butter into the flour mixture. Use a pastry cutter, fork, or your fingers to mix until it looks like coarse crumbs, with a few pea-sized pieces remaining. This step is crucial for that flaky texture!
4. Add Sweet Potatoes:
Now, stir in the cooked and mashed sweet potatoes with the flour and butter mixture until everything is evenly distributed. The sweet potato will add moisture and flavor!
5. Fold in the Buttermilk:
Gradually pour in the cold buttermilk while using a spoon or spatula to gently mix. Try not to overmix; just stir until the dough begins to come together.
6. Create Layers:
Turn the dough out onto a lightly floured surface and gently fold it over itself 2 or 3 times. This helps create flakiness—don’t knead it too much!
7. Shape and Cut Biscuits:
Pat the dough into a rectangle about 1 inch thick. Take a round biscuit cutter (about 2.5 to 3 inches) and press straight down to cut out your biscuits. Avoid twisting the cutter to help them rise better.
8. Arrange on Baking Sheet:
Place the cut biscuits on the prepared baking sheet. They can be close, but don’t let them touch because they need space to rise.
9. Brush with Egg Wash:
In a small bowl, beat the egg with the water to create a simple egg wash. Brush this mixture over the tops of the biscuits for that beautiful golden finish!
10. Bake:
Put the baking sheet in the oven and bake for 12-15 minutes or until the biscuits are golden brown on top. Keep an eye on them towards the end!
11. Cool and Serve:
Once baked, remove the biscuits from the oven and let them cool on a wire rack for a few minutes. They are best enjoyed warm, spread with butter, honey, or your favorite jam!
Enjoy your delightful sweet potato biscuits! They’re sure to be a hit!
Can I Use Fresh Sweet Potatoes Instead of Canned?
Absolutely! If you’re using fresh sweet potatoes, simply peel, chop, and boil or steam them until soft. Then mash them well before adding to the biscuit mixture. About one medium sweet potato should yield approximately one cup when mashed.
What Should I Do if I Don’t Have Buttermilk?
No worries! If you don’t have buttermilk, you can make a quick substitute by mixing 3/4 cup of milk (any kind) with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly, and then use it in your recipe!
Can I Make the Dough Ahead of Time?
Yes, you can! Prepare the dough up to the point of cutting out the biscuits, then cover it tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, just remove it from the fridge, cut out the biscuits, and bake as directed.
How Should I Store Leftover Biscuits?
If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them by placing them in a single layer on a baking sheet until solid, then transferring to a freezer bag. They can be reheated directly from frozen in a warm oven!