Sweet Potato Biscuits
- 30m Prep Time
- 25m Cook Time
- 1h Ready In
Flaky, buttery sweet potato biscuits made with roasted sweet potatoes and buttermilk. Perfect for sandwiches or as a side.
Ingredients
- 454 g sweet potatoes
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
- 355 ml unsalted butter diced and chilled
- 355 ml buttermilk chilled
- 29.6 ml butter melted
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 258 mg
- Iron: 3.76 mg
- Magnesium: 29.2 mg
- Phosphorus: 198 mg
- Potassium: 254 mg
- Zinc: 0.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g sweet potatoes
- 1.54 L flour
- 44.4 ml sugar
- 29.6 ml baking powder
- 9.86 ml baking powder
- 14.8 ml kosher salt
- 7.39 ml baking soda
Prepare
- 355 ml unsalted butter, diced and chilled
- 355 ml buttermilk, chilled
- Melt 29.6 ml butter
Let's Cook
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Step 1.
Preheat the oven to 400°F. Wrap the sweet potatoes in aluminum foil and bake for 1 hour, until soft on the inside. Let them cool until you can easily handle them, then peel the skins and break the flesh into 1-inch chunks. You should have about 2 cups. Set aside.
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Step 2.
In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined. Increase speed to medium-low and add 1½ cups (3 sticks) diced chilled unsalted butter, mixing until the butter pieces are the size of small peas.
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Step 3.
Add the sweet potato chunks to the mixer and mix briefly. With the mixer running on low, pour in 1½ cups chilled buttermilk and mix just until blended. Do not overmix; the dough will be shaggy with bits of unincorporated dry ingredients.
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Step 4.
Increase the oven temperature to 450°F. Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll it into a 1½-inch-thick circle. Cut out 12 biscuits using a 3-inch cutter, dipping it in flour between cuts. Do not twist the cutter, as this seals the sides and prevents rising.
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Step 5.
Arrange the biscuits on two baking sheets. Brush the tops with 2 tablespoons melted butter. Right before baking, reduce the oven temperature to 425°F. Bake until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through.