Sweet Potato Biscuits are one of my favorite quick breads to add to a meal. They are buttery, light, and delicious! We love eating these biscuits with a slathering of butter, and either honey or sandhill plum jelly!
Here is what you need…
In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda.
Cut in the butter with a pastry blender until the mixture resembles coarse crumbs.
In a small bowl, mix together the sweet potato puree and buttermilk.
Stir the potato mixture into the flour mixture until combined, and do not overmix.
Turn out the dough onto a lightly floured surface, and knead lightly until dough comes together, but is still slightly lumpy. Shape into a 1″ thick disk.
Cut out biscuits 2″ in diameter. Gather together the scraps, press into a 1″ thick disk, and cut out more biscuits. There will be 9 total.
Grease an 8″ square pan. Place the biscuits in the pan. The biscuits will be touching. Brush with melted butter, and bake until golden.
Sweet Potato Biscuits
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold unsalted butter cut into pieces
- 3/4 cup sweet potato puree
- 1/3 cup buttermilk
Instructions
- Preheat oven to 425 degrees F. In a large bowl, mix together flour, sugar, baking powder, salt, and baking soda. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a small bowl, mix together sweet potato puree and buttermilk. Stir into flour mixture until combined, and do not overmix.
- Turn out dough onto a lightly floured surface, and knead lightly until dough comes together, but is still slightly lumpy. Shape into a 1" thick disk. Cut out biscuits 2" in diameter. Gather together scraps, press into a 1" thick disk, and cut out more biscuits, 9 total.
- Grease an 8" square pan. Place biscuits in pan (biscuits will be touching). Brush with melted butter. Bake until golden, 20 to 24 minutes.
Adapted from Martha Stewart