Sweet Potato Biscuits
- 20m Prep Time
- 15m Cook Time
- 45m Ready In
These sweet potato biscuits are ultra-moist and slightly sweet, perfect for a soul food breakfast. Serve with honey and butter for a weekend brunch or reheat for a quick weekday breakfast.
Ingredients
- 2 cup self-rising flour
- 1 tbsp granulated sugar
- 1/2 tsp cream of tartar
- kosher salt
- 1/2 cup cold unsalted butter shredded (with a cheese grater)
- butter to top the cooked biscuits
- 1/2 cup mashed sweet potatoes
- 3/4 cup buttermilk cold
- Vegetable oil for greasing
Nutrition (per serving, estimated)
Estimated based off 8 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 92.2 mg
- Iron: 1.02 mg
- Magnesium: 7.23 mg
- Phosphorus: 143 mg
- Potassium: 104 mg
- Zinc: 0.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup self-rising flour
- 1 tbsp granulated sugar
- 1/2 tsp cream of tartar
- kosher salt
- 1/2 cup mashed sweet potatoes
Prepare
- 1/2 cup cold unsalted butter, shredded (with a cheese grater)
- butter, to top the cooked biscuits
- Chill 3/4 cup buttermilk
- Vegetable oil, for greasing
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
In a large mixing bowl, combine 2 cups self-rising flour, 1 tablespoon granulated sugar, ½ teaspoon cream of tartar, and ⅛ teaspoon kosher salt. Sift or whisk until well combined.
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Step 3.
Add ½ cup (1 stick) cold unsalted butter, shredded on a cheese grater, and ½ cup mashed sweet potatoes. Mix on medium speed with a handheld or stand mixer for about 2 minutes.
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Step 4.
With the mixer on medium speed, slowly pour in ¾ cup cold buttermilk and mix until just incorporated.
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Step 5.
Turn the dough out onto a lightly floured surface. Flatten it with a rolling pin to about 1½ inches thick. Cut into 10 or 12 pieces.
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Step 6.
Lightly oil a 9-by-13-inch baking dish. Place the biscuits in the dish, leaving a small space between each. Refrigerate for 10 minutes to chill the dough.
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Step 7.
Remove from the refrigerator and bake for 12 to 15 minutes, until the biscuits start to brown. While still warm, brush the tops with additional butter.