A recipe for Sweet Potato Biscuits! These light and flaky biscuits are flavored with pureed sweet potato for a delicious autumn addition to breakfast or brunch.
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Sunday Supper Movement
Today is my first post for the Sunday Supper Movement!
My friend, Lauren of Sew You Think You Can Cook, has been a part of it for a few months and talked me into joining. Today’s theme is fall flavors.
Sweet Potato Biscuits
These Sweet Potato Biscuits are a wonderful breakfast or brunch addition for the upcoming holiday table. The buttery biscuit dough is filled with roasted and pureed sweet potato, cut into circles, and baked until light and golden.
I served the Sweet Potato Biscuits warm from the oven with this Cinnamon Maple Butter from Inspired by Charm.
They would also be delicious simply with salted butter, honey, jam, or even as the base for a leftover Thanksgiving turkey breakfast sandwich.
Looking for more sweet potato recipes?
Sweet Potato Puree
To make the sweet potato puree (best done ahead of time to give it a chance to cool- don’t want to melt the butter in the biscuits!), preheat oven to 400˚F (200˚C).
Place a large sweet potato on a baking sheet and pierce a few times with a fork. Bake in the preheated oven until tender all the way through, 45 minutes to 1 hour.
Once cool enough to handle, cut in half, scoop out the flesh and place is a food processor, discarding the peel. Blend in the food processor until completely smooth, scraping down the sides as needed. Allow to cool to room temperature or refrigerate until needed.
A Few Sweet Potato Biscuit Tips
The trick to creating light and flaky biscuits is only handle the dough as much as necessary. I used a dough blender to cut in the chilled and diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.
Get the dough ready immediately after the butter has been incorporated. If you absolutely have to take a break, stick the dough in the refrigerator to keep the butter cold. The colder the butter, the flakier the biscuit.
If the dough just won’t come together and is still too crumbly after lightly kneading, add an extra splash of buttermilk. If it is too wet to handle, add a little more flour.
When using a cookie cutter, cut straight down. Don’t twist. Twisting the dough will seal it and keep the biscuits from rising.
Check out what everyone else made!
- Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
- Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
- Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
- Sweet Potato Biscuits by Tara’s Multicultural Table
Appetizers and Sides
- Fantasy Rice by The Petit Gourmet
- Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
- Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
- Whole Roasted Chicken with Vegetables by Life Tastes Good
Desserts and Cocktails
- Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
- Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
- Autumn Spice Cookies by Desserts Required
- Caramel Apple Napoleons by The Crumby Kitchen
- A Caramel Apple Pie Bundles by The Freshman Cook
- Caramel Apple Streusel Muffins by The Redhead Baker
- Double Chocolate Pumpkin Tiramisu by Ketchup with Linda
- Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
- Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
- Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
Sweet Potato Biscuits Recipe
Adapted from The Corner Kitchen
Sweet Potato Biscuits
- 3 cups (375 grams) all-purpose flour
- 2 tablespoons (25 grams) light brown sugar
- 1 tablespoon (10 grams) baking powder
- 1 1/2 teaspoons (5 grams) salt
- 10 tablespoons (142 grams) unsalted butter chilled and diced, plus melted butter for brushing the tops
- 1 cup (230 grams) pureed sweet potato chilled
- 1/2 cup (120 milliliters) buttermilk cold
- Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, brown sugar, baking powder, and salt.
- Quickly cut in the chilled and diced butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
- Make a well in the center of the buttery mixture and add the sweet potato puree and buttermilk. Mix just until the dough comes together. If the mixture still won't come together, add a little more buttermilk a splash at a time. If the mixture is too wet, add a little more flour.
- On a lightly floured surface, pat the dough into a rectangle about 3/4 inch (2 centimeters) thick, flouring the top only as needed to keep it from sticking to your hands.
- Use a 2 1/2 inch (6 centimeter) wide round cutter to cut out 8-10 round biscuits, being careful not to twist the cutter as you press down.
- Place the biscuits 1-2 inches (2.5-5 centimeters) apart on the prepared baking sheet. Gently press together the scraps and cut to form additional biscuits.
- If desired, brush the tops of the biscuits with a little melted butter. Bake in preheated oven until flaky and bottoms are lightly golden brown, 13-15 minutes.
- Serve warm from the oven.