Sweet Potato Biscuits Bliss
Fluffy, buttery biscuits kissed with sweet potato for a tender crumb and gentle sweetness. Serve warm with honey butter.
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Servings:
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 2 tbsp granulated sugar
- 2.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine salt
- 0.5 tsp ground cinnamon optional
- 6 tbsp unsalted butter, cold and cut into cubes
- 1.25 cup mashed sweet potato cooled
- 0.5 cup buttermilk cold
- 1 tbsp buttermilk for brushing tops
- 0.25 cup all-purpose flour for dusting
Instructions
Preparation Steps
- Heat oven to 425°F and line a baking sheet with parchment.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Cut in the cold butter until the mixture looks like coarse crumbs with pea-size bits.
- Stir in mashed sweet potato and cold buttermilk just until a shaggy dough forms.
- Turn dough onto a lightly floured surface and gently bring it together without overworking.
- Pat into a 1-inch-thick slab, fold it over itself twice, then pat to about 3/4 inch thick.
- Cut biscuits with a 2 to 2 1/2-inch cutter, pressing straight down. Reroll scraps gently.
- Arrange close on the sheet, brush tops with buttermilk, and bake 12–15 minutes until golden.
Notes
For a savory twist, fold in 1/3 cup chopped toasted pecans or a pinch of chopped rosemary. Sweet finish: brush hot biscuits with melted butter and a drizzle of maple syrup. To make ahead, freeze cut biscuits on a tray, then bake from frozen at 425°F, adding 2–3 minutes. Leftovers reheat well in a 300°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Sweet Potato Biscuits Bliss flavors. All ingredient ratios and instructions are independently developed.