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Fluffy Sweet Potato Biscuits Recipe

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4.2 from 47 reviews

Delight in these fluffy sweet potato biscuits that combine tender, flaky layers with a hint of warm spices. Made with roasted sweet potato, buttermilk, and a touch of honey and vanilla, these biscuits offer a perfect balance of sweet and savory flavors. Ideal for breakfast or as a comforting side, they bake beautifully golden and soft inside.

Ingredients

Dry Ingredients

  • 2 cups pastry flour (or all-purpose flour, spooned and leveled)
  • 4 teaspoons baking powder
  • 1 tablespoon light brown sugar (or dark brown or granulated sugar)
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon baking soda

Wet Ingredients

  • 1 cup roasted and mashed sweet potato (about 1 large sweet potato, see note)
  • ½ – ¾ cup cold buttermilk
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
  • 8 tablespoons unsalted butter (very cold, cubed)

Instructions

  1. Prepare Oven and Baking Sheet: Place a rack in the center of your oven and preheat it to 400°F. Line a baking sheet with parchment paper and set it aside to prevent sticking and allow even baking.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and baking soda. This creates the flavored, leavening base for the biscuits.
  3. Combine Sweet Potato Mixture: In a separate medium bowl, mix the roasted mashed sweet potato with ½ cup cold buttermilk, honey, and vanilla extract using a fork until the mixture is smooth and well combined.
  4. Cut Butter Into Flour: Add the cold, cubed butter to the dry flour mixture. Toss the butter in the flour, then use your fingers or a pastry cutter to rub and cut the butter into the flour until it resembles coarse crumbs with some larger butter chunks remaining for flakiness.
  5. Form Dough: Make a well in the center of the flour mixture and scoop the sweet potato mixture into it. Stir with a wooden spoon until the dough begins to clump and all flour is moistened. Use your hands to gently bring the dough together, adding 1-2 tablespoons more buttermilk if it’s too crumbly. The dough should hold but not be sticky.
  6. Fold the Dough: Turn dough out onto a lightly floured surface and pat into a rectangle. Fold the top third toward the center, then fold the bottom third up over it. Rotate the dough 90 degrees and repeat two more times. This layering technique creates flaky layers without overworking the dough.
  7. Cut Biscuits: Pat the dough gently into a ½-inch thick disc. Using a 2½ to 3-inch biscuit cutter, cut out 8 biscuits. Rework the scraps carefully, folding and patting to cut out the remaining biscuits, maintaining tender layers.
  8. Bake: Place the biscuits close together on the prepared baking sheet and brush tops lightly with buttermilk. Bake in the preheated oven for 18-23 minutes or until golden brown on top.
  9. Cool and Serve: Allow the biscuits to cool slightly on the baking sheet before serving warm for best texture and flavor enjoyment.

Notes

  • Soft wheat pastry or all-purpose flour is best due to its lower protein content which yields soft, fluffy biscuits with less gluten formation.
  • To prepare sweet potato, scrub clean, prick with a fork, and bake whole at 400°F for about 1 hour until easily pierced. Cool completely, peel, and mash before use. Baking the day before and refrigerating is recommended for convenience.
  • Store leftover biscuits at room temperature in an airtight container for 1 to 2 days or refrigerate for up to five days to maintain freshness.

Find it online: https://flavorspath.com/fluffy-sweet-potato-biscuits-recipe/