Sweet Potato Biscuits
Soft, flaky, and naturally sweet, these biscuits combine roasted sweet potato, butter, and a touch of maple syrup for a cozy breakfast or brunch treat. Quick to prepare and full of fiber, they’re a wholesome, satisfying addition to your morning routine.
Equipment
- 1 Large Baking Sheet
- Parchment paper or nonstick baking mat
- 1 Blender or Food Processor
- 1 large mixing bowl
- Biscuit cutter (2-inch)
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 medium sweet potato about 1 lb, peeled and chopped
- ¾ cup milk
- ¼ cup pure maple syrup
- 2 cups all-purpose flour
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp ground cinnamon
- ½ cup 1 stick unsalted butter, cold and cubed
Instructions
- Prepare the Oven and Sweet Potato: Preheat your oven to 400°F (200°C) to start roasting the sweet potato. While the oven warms, peel your sweet potato and chop it into roughly 1-inch pieces. Arrange the pieces in a single layer on a baking sheet. For easier cleanup and to prevent sticking, line the pan with parchment paper or a silicone baking mat. Roast the sweet potato for 15–20 minutes until it is tender and can be easily pierced with a fork.
- Cool the Sweet Potato Completely: Once roasted, remove the sweet potato from the oven and transfer it to a plate or bowl. Allow it to cool fully to room temperature. This is essential because adding warm sweet potato to the dough too soon will melt the cold butter, which can prevent the biscuits from achieving their signature flakiness.
- Increase Oven Temperature: After the sweet potato has cooled, raise the oven temperature to 450°F (230°C) and line a large baking sheet with parchment paper or a nonstick mat. This higher baking temperature will help the biscuits rise properly and develop a lightly golden, crispy exterior.
- Make Sweet Potato Puree: Place the cooled sweet potato, milk, and maple syrup into a blender or food processor. Puree the mixture until smooth, creamy, and free of large lumps. Set the puree aside. This mixture will add natural sweetness, moisture, and fiber to the biscuits.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt, and cinnamon. Stir these ingredients together until evenly distributed. This dry base provides the structure for your biscuits and ensures even rising.
- Incorporate Butter into Dry Ingredients: Take your cold, cubed butter and add it to the flour mixture. Using your fingers or a pastry cutter, gently rub or cut the butter into the flour until the mixture resembles coarse cornmeal with pea-sized butter pieces. These small butter chunks are what create layers and flakiness when baked. Avoid overworking the dough to keep the biscuits tender.
- Combine Wet and Dry Ingredients: Pour the sweet potato puree into the bowl with the flour and butter mixture. Stir gently with a spatula or wooden spoon just until the dough comes together. The dough should remain slightly rough and shaggy, with visible butter pieces. This texture is important for creating tender, flaky biscuits.
- Prepare the Dough for Cutting: Lightly flour a clean surface and turn the dough out onto it. Using your hands or a rolling pin, gently pat the dough to approximately ⅔-inch thickness. For extra layers and flakiness, fold the dough over itself a few times before flattening. Avoid over-handling the dough; the goal is to keep the butter cold and distributed.
- Cut the Biscuits: Using a 2-inch biscuit cutter, press down firmly to cut rounds from the flattened dough. Avoid twisting the cutter, which can seal the edges and prevent proper rising. Gather any scraps, gently press them together, and cut additional biscuits.
- Arrange on Baking Sheet: Place the cut biscuits on the prepared baking sheet, leaving about 1 inch of space between each one. This spacing allows hot air to circulate around the biscuits and ensures even baking.
- Bake Until Golden Brown: Slide the baking sheet into the preheated oven and bake at 450°F (230°C) for 10–15 minutes. The biscuits should rise, develop a lightly browned exterior, and emit a sweet, comforting aroma. Rotate the pan halfway through if your oven has uneven heat.
- Cool Slightly and Serve: Once baked, remove the biscuits from the oven and allow them to cool for a few minutes on the baking sheet. Serve warm with butter, honey, or maple butter for a comforting breakfast or snack. The biscuits are best enjoyed the same day but can also be stored for later.
Notes
- Use a medium, starchy sweet potato for consistent moisture and natural sweetness.
- Allow the roasted sweet potato to cool completely before mixing to prevent melting the butter.
- Keep butter cold and cut into small cubes for flakier biscuits.
- Dough should be slightly sticky but hold together; adjust with extra flour or milk as needed.
- Gently fold the dough a few times to create layers without overworking it.
- Prepare sweet potato puree ahead of time and refrigerate for up to two days for convenience.
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Use a sharp biscuit cutter and press straight down instead of twisting for maximum rise.
- Avoid overmixing when combining wet and dry ingredients to keep biscuits tender.
- Brushing tops with melted butter before baking adds extra flavor and a golden finish.
