Sweet Potato Biscuits
Are you ready to bake something that feels like a warm hug? Let’s make some super yummy Sweet Potato Biscuits. They are so soft and buttery, with a little bit of sweetness from the sweet potato. You don’t have to be a baking expert to make these.
I promise it’s a piece of cake! We’ll make a batch of fluffy, orange-colored biscuits that look pretty and taste even better. Let’s get our aprons on and start baking together. It’s going to be so much fun, and your kitchen will smell AMAZING!
Why You’ll Love Sweet Potato Biscuits
You are going to fall in love with these biscuits because they are so tasty and simple to whip up.
- Ready in a jiffy: You can have these warm biscuits on your plate in less than 30 minutes. Super fast!
- Easy-Peasy ingredients: You only need a few simple things that you probably already have. No wild goose chase at the store!
- Eat them anyway: They are great with sweet honey on top or next to a warm bowl of soup.
- A taste of fall: The sweet potato makes them a perfect treat for a cozy day.
- So soft and fluffy: We use cold butter and buttermilk to make them puff up perfectly in the oven. YUM!
If you love baking more in the Fall, you should try my Sweet Potato Cornbread or cute Sweet Potato Honey Bun Cake!
Ingredients You’ll Need
Here are the simple things you will need for our biscuits. You can look at the recipe card down below for how much of everything you need.
- All-Purpose Flour: This is the main part of your biscuits that helps them get nice and fluffy.
- Light Brown Sugar: This adds a little touch of sweet flavor that tastes so good with the sweet potato.
- Baking Powder: This is the magic stuff that makes your biscuits rise up tall and proud.
- Unsalted Butter: Make sure your butter is super cold! This is our secret to making flaky layers.
- Sweet Potato Purée: This gives your biscuits their pretty color, yummy flavor, and keeps them soft.
- Buttermilk: Cold buttermilk will make your biscuits extra tender and taste so good.
How to Make Sweet Potato Biscuits?
Making these biscuits is so easy and fun. Just follow my simple steps, and you’ll have warm, fluffy biscuits ready for your family to gobble up.
Step 1: Make Sweet Potato Purée
First, you need to peel and chop up 1 medium sweet potato. Bring your pot, boil the pieces in water until they get really soft. Then, pour out the water and mash the sweet potato until it’s nice and smooth.
Step 2: Combine the Dry Ingredients
Next, grab a big bowl. Mix together 1 ⅔ cups all-purpose flour, 3 tablespoons brown sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Stir it all up so everything is mixed well.
Step 3: Cut in the Butter
Now, take your ½ cup of cold, unsalted butter that you cut into little cubes. Drop them into the flour mix. Use your pastry cutter to mix the butter in until it looks like small crumbs.
Step 4: Mix the Wet Ingredients and Form the Dough
In another little bowl, whisk together 1 cup of sweet potato purée and ½ cup of cold buttermilk. Pour this into your flour and butter mix. Stir it gently until it turns into a soft dough ball.
Step 5: Cut and Bake the Biscuits
Put your dough on a table with a little flour on it. Pat it down until it’s about 1-inch thick. Use your cutter to make circles. Put them on your baking sheet and bake at 425°F for 18-20 minutes.
Tips for the Best Sweet Potato Biscuits
Want to know my secrets for making the best biscuits ever? Here are some hot tips to help you out!
- Keep It Chilly: Your butter and buttermilk should be very cold. This helps make the biscuits super flaky.
- Don’t Mix Too Much: Be gentle with the dough. If you mix it too much, the biscuits can get tough.
- Pat It Right: Make your dough about 1-inch thick. This helps the biscuits get nice and tall.
- Press, Don’t Twist: When you use your biscuit cutter, push it straight down. Don’t twist it!
- A Hot Oven is Key: Your oven needs to be nice and hot to help the biscuits puff up right away.
Variations and Substitutions
It’s fun to mix things up! If you want to try something new with your biscuits, here are a few ideas for you.
- Add Some Spice: Put in a little bit of cinnamon and nutmeg with your flour. It will make your biscuits taste warm and cozy.
- Go for Savory: For a less sweet biscuit, you can add some dried thyme or a little garlic powder.
- No Buttermilk? No Problem! Just add a little bit of vinegar to regular milk, and you’re good to go.
- Canned Purée is Fine: You can use sweet potato purée from a can. Just pat it with a paper towel to get extra water out.
- Fancy Butter Glaze: Melt some butter until it turns brown and add a little sage. Brush it on top for a nutty taste.
Make-Ahead and Storage Tips
These biscuits taste best right out of the oven, but you can get things ready early. You can make the dough and cut the biscuits, then keep them in the fridge for a day or two before baking. You can even freeze the unbaked biscuits!
When you want to bake them, just pop them in the oven right from the freezer. If you have leftover biscuits, keep them in a sealed container on the counter. They’ll be good for about 3 days.
Recipe FAQs
What to serve with sweet potato biscuits?
They are so good with butter and jam for breakfast! You can also eat them with fried chicken or a warm bowl of chili.
Can I use a buttermilk substitute?
You sure can! Just mix a little bit of lemon juice or vinegar into some regular milk and let it sit for a minute.
Why are my biscuits dense?
That can happen if you mix the dough too much. Just stir until it comes together to keep your biscuits light and fluffy.
How do I get my biscuits to rise high?
Make sure your baking powder is fresh and your oven is hot. Also, remember to press the biscuit cutter straight down, no twisting!
Can I use canned sweet potato purée?
Yep! Just make sure it’s plain purée, not pie filling. It helps to pat it with a paper towel to soak up any extra water.
Can I make the dough ahead of time?
You bet! You can make the dough and keep it in the fridge for a day or two before you want to bake.
How do I store leftover biscuits?
Just put them in a container with a lid. They will stay fresh on your counter for a few days.
Can I freeze the baked biscuits?
Yes! After they cool down, wrap them up tight, and you can freeze them. They will be good for about 3 months.
Sweet Potato Biscuits
Ingredients
- 1 ⅔ cups all-purpose flour
- 3 tablespoons light brown sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into ½-inch pieces
- 1 cup sweet potato purée
- ½ cup cold buttermilk
- 1 tablespoon melted butter
Instructions
- Get Your Oven Ready: Turn your oven on to 425°F. Put some parchment paper on a baking sheet so the biscuits don't stick.
- Mix the Dry Stuff: In a big bowl, stir the 1 ⅔ cups all-purpose flour, 3 tablespoons light brown sugar, 1 tablespoon baking powder, and ½ teaspoon salt all together.
- Cut in the Butter: Add your ½ cup of cold, unsalted butter to the bowl. Use a pastry cutter to mix it in until you have little crumbs.
- Add the Wet Stuff: In a small bowl, mix the 1 cup sweet potato purée and ½ cup cold buttermilk. Pour this into your flour mix and stir gently.
- Cut and Bake: Put the dough on a floured table. Pat it until it is 1-inch thick. Cut out circles and bake for 18-20 minutes.
- Add Some Shine: When the biscuits are warm, brush the tops with 1 tablespoon of melted butter. Then, get ready to ENJOY!!!
Notes
- Make sure your butter and buttermilk are super cold for the best, flakiest biscuits.
- Be careful not to mix the dough too much, or your biscuits might get tough.
- If you use sweet potato from a can, pat it dry with a paper towel first.
- Leave a little space between your biscuits on the pan so they can rise up nice and tall.
- Keep leftover biscuits in a container with a lid so they stay yummy for a few days.
