Sweet Potato Biscuits

A stack of three orange-hued biscuits on a white plate, with a bite taken out of the top one.

These Sweet Potato Biscuits have soft, tender centers, incredibly flaky layers, and just a hint of natural sweetness. They're easy enough for beginners and perfect for everything from breakfast to the Thanksgiving bread basket!

Course Breakfast

Cuisine American

Keyword sweet potato biscuits

Prep Time 20

Cook Time 12

Total Time 32

Servings

Calories 88kcal

Author Lisa O'Driscoll

Ingredients

1 ¾ - 2 ¼ cups Flour
1 tablespoon Baking Powder
1 tablespoon Sugar
½ teaspoon Salt
½ cup Butter cold
1 cup Sweet Potato Puree cold
1-2 tablespoons whole Milk

Instructions

Preheat your oven to 425℉ and line your baking sheet with parchment paper.
Add all of the dry ingredients to your food process and process until well combined, about 30 seconds.
1 ¾ - 2 ¼ cups Flour, 1 tablespoon Baking Powder, 1 tablespoon Sugar, ½ teaspoon Salt
Add the butter, sliced into tablespoons, to the food processor and pulse until it starts to come together, with some pea sized chunks.
½ cup Butter, 1 cup Sweet Potato Puree
Add the flour mixture and sweet potato puree to a large bowl and start to stir. Add in milk as needed to form a dough.
1-2 tablespoons whole Milk
Knead the dough until it forms a smooth ball, then roll out to ½ an inch thick and cut out the biscuits with your cookie/biscuit cutter and lay on your baking sheet.
Bake for about 12 minutes.
Allow to cool slightly and enjoy!

Notes

Refrigerator: You can store sweet potato biscuits in an airtight container in the refrigerator for up to 5 days. Warm briefly in the microwave or oven before serving.
Freezer: Cool the biscuits completely, then store in a freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and warm before serving.
Cold butter: The secret to flaky layers is cold butter. It creates little pockets as it melts in the oven, giving the biscuits their tender texture.
Chilled sweet potato puree: Using cold puree helps keep the dough from becoming too soft and makes the biscuits bake up taller and lighter.
Avoid overworking the dough: Mix and knead just until everything comes together. If you overwork the dough, the biscuits can become dense instead of soft and fluffy.
Flour amounts can vary: The exact amount of flour you need will depend on the moisture in your sweet potato puree. Add just enough flour to create a workable dough.
Use a sharp biscuit cutter: A clean cut helps the biscuits rise evenly. Press straight down on the cutter rather than twisting it.
Let them rest briefly: Let the biscuits cool for a few minutes to allows the centers to set while still staying warm and buttery.

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