Ingredients
Scale
- 1 cup (240g) cooked & mashed sweet potato (cooled, no added sugar)
- 2 cups (250g) all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tbsp granulated sugar
- ½ cup (1 stick / 115g) cold unsalted butter, cubed
- ¾ cup buttermilk (or whole milk + 1 tsp vinegar)
Instructions
- Prep: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar.
- Cut in butter: Use a pastry cutter or fingers to work cold butter into flour until mixture resembles coarse crumbs.
- Add sweet potato & buttermilk: Stir in mashed sweet potato, then buttermilk. Mix just until dough comes together (do not overmix).
- Knead lightly: Turn onto floured surface. Gently knead 4–5 times to smooth. Pat into a ¾”-thick rectangle.
- Cut biscuits: Use a 2½” round cutter (dip in flour between cuts). Press straight down—no twisting!
- Bake 12–15 minutes, until golden brown on top and bottom.
- Serve warm with butter, honey, or jam.
💡 Pro Tips:
– Use cooled, well-drained sweet potato—excess moisture makes biscuits dense.
– For extra flakiness, fold dough in thirds like a letter, then pat and cut again.
– Freeze unbaked biscuits: Place on tray, freeze solid, then store in bag. Bake from frozen (+2–3 min).
Prep Time & Nutrition (per biscuit, makes 8):
Prep Time: 15 min | Cook Time: 14 min | Total Time: 29 min
Servings: 8 | Calories: 160 | Net Carbs: 20g | Fats: 8g | Protein: 3g
Servings: 8 | Calories: 160 | Net Carbs: 20g | Fats: 8g | Protein: 3g