Ingredients
1 ⅔ cups all-purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cut into ½-inch pieces
1 cup sweet potato purée (made by boiling and mashing a medium sweet potato)
½ cup cold buttermilk
1 tablespoon melted butter for brushing
Instructions
1-First, preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking.
2-In a large bowl, whisk together the flour, brown sugar, baking powder, and salt to evenly distribute the leavening agents.
3-Next, cut the cold butter into the dry mixture until it resembles coarse crumbs, which helps create that desirable flaky texture.
4-Then, in a separate bowl, whisk the sweet potato purée and cold buttermilk until smooth, and add this to the dry ingredients, stirring just until moistened.
5-Adjust with extra flour or buttermilk if needed to get the right dough consistency.
6-Turn the dough onto a floured surface, knead gently 3 to 4 times, and pat it to a 1-inch thickness before cutting into rounds with a 3-inch biscuit cutter.
7-Place the biscuits 1 inch apart on the baking sheet and bake for 18 to 22 minutes until golden brown.
8-Immediately brush with melted butter and serve warm for the best flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
❄️ Use cold butter and buttermilk for flaky textures.
🍽 Avoid overworking the dough to keep biscuits tender and light.
⏰ Bake on a fully preheated oven and place biscuits closer together for better rise.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 biscuit
- Calories: 268
- Sugar: 7g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 36mg