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Sweet Potato Biscuits

Fluffy Sweet Potato Biscuits – Your New Favorite Fall Treat

These Sweet Potato Biscuits are a comforting fall treat, combining airy texture with delightful sweetness.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 8 biscuits
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Biscuits
  • ¾ cup Mashed Sweet Potato Canned sweet potato puree can be used.
  • 2 cups All-Purpose Flour Can swap for gluten-free blend if needed.
  • 1 tablespoon Baking Powder Leavening agent.
  • ½ teaspoon Table Salt Enhances flavor.
  • ½ cup Unsalted Butter Cold, can use vegan butter.
  • ¾ cup Milk Non-dairy milk can be used.
Optional Add-Ins
  • Herbs or Spices Consider rosemary or garlic powder.

Equipment

  • Oven
  • Mixing bowl
  • Pastry Cutter
  • Biscuit Cutter
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C). Poke holes in the sweet potato and roast for 45-60 minutes until tender.
  2. Once cooled, peel and mash ¾ cup of sweet potato. Mix with flour, baking powder, and salt.
  3. Cut in the cold butter until it resembles crumbs. Add milk and sweet potato puree, stir until just combined.
  4. Turn the dough out, press to ½ inch thick, fold 4-5 times, and cut into biscuits.
  5. Preheat oven to 425°F (218°C) and bake biscuits for 12-15 minutes until golden brown.
  6. Let cool for a few minutes before serving warm with butter or as a side dish.

Nutrition

Serving: 1biscuitCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for a week or freeze for up to 2 months.

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