Description
Soft and flaky sweet potato biscuits with a hint of natural sweetness.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1/4 cup unsalted butter, chilled and cubed
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 cup buttermilk, chilled
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, sugar, and salt.
- Cut in butter until the mixture resembles coarse crumbs.
- Mix in mashed sweet potatoes.
- Gradually add buttermilk, stirring until dough forms.
- Turn dough onto a floured surface and fold gently 3-4 times.
- Roll dough to 1-inch thickness and cut into rounds.
- Place on baking sheet and bake for 12-15 minutes, until golden.
Notes
- Use cold butter and buttermilk for flaky texture.
- Do not overwork the dough to keep biscuits tender.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 150
- Sugar: 3g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
