Description
These Sweet Potato Biscuits are tender, fluffy, and lightly sweetened with mashed sweet potatoes and brown sugar. Perfectly spiced with cinnamon and nutmeg, these biscuits offer a delightful twist on a classic biscuit recipe. Ideal for breakfast or as a side, they’re simple to prepare and bake in under 40 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour (240 grams)
- ¼ cup brown sugar (53 grams)
- 2 teaspoons baking powder (8 grams)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Wet Ingredients
- 6 tablespoons unsalted butter (85 grams, ¾ stick)
- â…” cup whole milk (151 grams)
- ¾ cup mashed sweet potato (170 grams, from 1 small sweet potato)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s hot and ready when your biscuits are shaped.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt. Stir these together until well incorporated.
- Incorporate Butter: Grate the cold unsalted butter using the large holes of a cheese grater. Work the grated butter into the dry ingredients using your hands, rubbing it in until the mixture resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk and mashed sweet potato until smooth. Pour this mixture into the flour and butter mixture and stir gently to combine into a shaggy dough.
- Fold the Dough: Transfer the dough onto a floured surface. Fold it in half 3 to 4 times, pressing down gently to flatten after each fold to develop layers and improve biscuit texture.
- Roll Out Dough: Using a rolling pin, roll the dough to about 1- to 2-inch thickness, ensuring an even surface for cutting.
- Cut Biscuits: Use a round cookie cutter or the rim of a glass to cut out 10 biscuit rounds. Place them on a baking sheet, keeping the rounds close but not touching.
- Bake: Bake the biscuits in the preheated oven for 17 to 18 minutes, or until they are golden brown on top and cooked through. Remove from the oven and allow to cool slightly before serving.
Notes
- Make sure the butter is very cold before grating to ensure proper flakiness.
- Do not overmix the dough once the milk and sweet potato are added to avoid tough biscuits.
- Folding the dough helps create light, flaky layers.
- Serve warm with butter, honey, or your favorite jam for best taste.
- You can substitute whole milk with buttermilk for a tangier flavor if desired.
