Description
These biscuits are tender, flaky, and have a subtle sweetness from the sweet potato.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup mashed cooked sweet potato
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a separate bowl, combine the mashed sweet potato and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
- Fold the dough in half, then pat it down again. Repeat this folding and patting process 2-3 more times to create layers.
- Cut out biscuits using a 2-inch round cutter. Place them on the prepared baking sheet.
- Bake for 12-15 minutes, or until golden brown.
Notes
- For extra flaky biscuits, ensure your butter and buttermilk are very cold.
- You can use leftover mashed sweet potato.
- Serve warm with butter or your favorite toppings.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sweet potato biscuits, flaky biscuits, homemade biscuits, quick bread, breakfast recipe