Ingredients
Cooking spray
2 3/4 c. all-purpose flour
1 tbsp. baking powder
1 tbsp. packed brown sugar
2 tsp. kosher salt
1/2 c. (1 stick) butter, cold, cut into 1/2" cubes
1 c. mashed sweet potato puree (from about 2 medium sweet potatoes)
1/3 c. cold buttermilk
Melted butter, for brushing
Preparation
Use your hands versus instead of a rolling pin. You’ll be able to control the height of the biscuits better with minimal handling. Overworked biscuits = tough biscuits. You can used leftover baked sweet potatoes or canned sweet potato puree here. If you choose to use a puree, it’s important to note that different brands of puree can vary in consistency. While kneading, be prepared to work in more flour to prevent the biscuits from sticking to the counter.
Step 1Preheat oven to 425° and grease a baking sheet with cooking spray. In a large bowl, combine flour, baking powder, sugar, and salt. Add butter and use your hands to cut butter into flour until about pea-sized. Add mashed sweet potato and buttermilk and stir until a rough dough starts to come together. Use your hands to help knead flour into biscuits until it just holds together. Step 2Dump dough onto a clean surface and bring dough together, using your hands to help incorporate any dry flour bits. Step 3Pat dough into a ½” thick square. Fold dough in half from left to right, then fold in half again from top to bottom. Pat dough back out into a ¾” thick square. Step 4Use a 2 ½” round cutter to cut biscuits out and place on prepared baking sheet. Gather scraps together and pat back down into ¾” thick square one more time to cut a few biscuits out. Step 5Brush tops of biscuits with melted butter and bake until tops and bottoms are golden, about 20 minutes.
My two biggest tips:
Use your hands versus instead of a rolling pin. You’ll be able to control the height of the biscuits better with minimal handling. Overworked biscuits = tough biscuits. You can used leftover baked sweet potatoes or canned sweet potato puree here. If you choose to use a puree, it’s important to note that different brands of puree can vary in consistency. While kneading, be prepared to work in more flour to prevent the biscuits from sticking to the counter.
You can serve the biscuits with whatever you like but we love jam (especially something homemade) or hot honey to add a bit of kick. Just don’t forget to smother them with butter while the buscuits are warm Biscuits can be stored at room temp, wrapped in plastic wrap or in an air tight container for 2 days or in the fridge for up to 5. They can also be frozen for 4 months, and reheat in the oven. Obsessed like us? Let us know in the comments below and try our Potato Rolls next!
