Sweet Potato Biscuits
This sweet potato biscuit recipe is delicate and flavorful, with the perfect level of sweetness that works well alongside a variety of dishes.
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Servings: 7 biscuits
- 1 small or medium sweet potato, peeled and cut into large pieces (approximately 8 ounces (see notes)
- 8 ounces all-purpose flour (approximately 1 3/4 cups), plus more as needed
- 1 tablespoon light brown sugar
- 1 teaspoon kosher salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fresh ground nutmeg
- 3 ounces unsalted butter, cold and cut into small pieces
- 1/3 cup cold buttermilk
- 1 tablespoon pure maple syrup, cold
- 1 tablespoon unsalted butter, melted and cooled (for brushing)
Place the sweet potato in a medium saucepan; cover with water. Bring to a boil and cook until tender, around 15 minutes. Drain, then puree in a food processor. Cover and chill in the refrigerator until the puree is cold, approximately one hour. (Note: do not skip this step; you need cold ingredients for delicate biscuits).
Preheat oven to 425 degrees, and place a rack on the lower shelf. Grease an 8-inch cake pan with butter or baking spray.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Using a fork or pastry blender, cut in the butter until mixture resembles coarse cornmeal, with pea-sized lumps of butter remaining here and there. In a separate small bowl or liquid measuring cup, whisk together sweet potato puree, buttermilk and maple syrup; stir into the flour mixture until just combined (do not over-mix).
Turn out the dough onto a lightly floured surface, kneading gently a few times until the dough comes together. If the dough is too sticky to work with, kneed in 2-3 additional tablespoons of flour. Pat or roll the dough until it’s approximately 1-inch thick. Cut the biscuits using a 2 1/2 inch cutter, as close together as possible. Re-roll the scraps to cut the remaining biscuits (do not reuse scraps more than two times; once is ideal).
Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until fluffy and golden, rotating once, 20 to 24 minutes.
After peeling, cooking and pureeing, the recipe only needs 3/4 cup of sweet potato puree. Most smaller sweet potatoes are going to give you enough to work with, but it’s always better to play it safe and have some leftover puree. I recommend pureeing over mashing the sweet potatoes if possible. No matter how thoroughly I mash the sweet potatoes, there are always a few lumps in the biscuits, and that also means the flavor is less thoroughly dispersed.
Make sure to use all cold ingredients. For extra credit, you can even chill the flour in a covered bowl before getting started!
Loosely adapted from Martha Stewart.
Calories: 239kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 426mg | Potassium: 202mg | Sugar: 4g | Vitamin A: 375IU | Calcium: 86mg | Iron: 1.6mg