Sweet Potato Biscuits
Deliciously fluffy biscuits made with sweet potatoes, offering a nutritious twist on a classic comfort food.
Equipment
- Mixing Bowl
- Food Processor
- Baking Sheet
- Parchment Paper
Ingredients
- 1 cup mashed sweet potatoes from 1 medium sweet potato
- ½ cup whole milk plus 2 more tablespoons as needed
- 1⅔ cups all-purpose flour
- 2 Tbsp. cornstarch
- 2½ Tbsp. sugar
- 1 Tbsp. baking powder
- 1¼ tsp. salt
- ½ cup cold unsalted butter cut into small chunks
- ½ cup unsalted butter softened (optional for honey butter)
- 2 Tbsp. honey optional for honey butter
- ¼ tsp. cinnamon optional for honey butter
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed sweet potatoes and whole milk. Whisk until smooth.
- In a food processor, pulse together the flour, cornstarch, sugar, baking powder, and salt until evenly mixed.
- Add the cold butter chunks to the food processor and pulse until the mixture resembles coarse meal.
- Transfer the flour mixture to the sweet potato mixture and fold gently until just moistened. Add more milk if needed.
- Lightly knead the dough on a floured surface until it comes together. Pat it into a rectangle about 3/4 inch thick.
- Cut the dough into thirds, stack them, and repeat the patting and cutting process to create layers.
- Cut the final dough into twelve squares and transfer them to the prepared baking sheet.
- Bake for 13 to 15 minutes, or until lightly golden and puffed up.
- For honey butter, mix softened butter, honey, and cinnamon until smooth. Serve at room temperature.
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Notes
Store biscuits in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped biscuits.