Sweet Potato Buttermilk Biscuits
These fluffy and flavorful biscuits are perfect for Thanksgiving or any cozy fall meal. They pair wonderfully with butter, honey, or a dollop of cranberry sauce. So Yummy!!
Be sure to keep the fat ingredients cold, as this will give you flakey beautiful biscuits!
Ingredients:
- 1 cup mashed sweet potato (from 1 large or 2 medium fresh sweet potatoes)
- 2 cups all-purpose flour (plus extra for rolling out dough)
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cinnamon (optional, for a warm holiday touch)
- 6 tbsp unsalted butter, cold and cut into small cubes
- 2/3 cup buttermilk, cold
Instructions:
Start by roasting the sweet potatoes. Preheat the oven to 400°F (200°C), wash and pierce one large or two medium sweet potatoes with a fork, and place them on a baking sheet. Roast for 40–50 minutes until tender, then let them cool. Once cool, peel and mash the sweet potatoes until smooth. Measure out one cup of the mashed sweet potato and set it aside.
In a large bowl, whisk together two cups of all-purpose flour, two tablespoons of sugar, one tablespoon of baking powder, half a teaspoon each of baking soda and salt, and a quarter teaspoon of ground cinnamon for a warm, festive touch. Add six tablespoons of cold, cubed butter to the dry ingredients and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
In a separate bowl, whisk the mashed sweet potato with two-thirds of a cup of cold buttermilk until smooth. Add this wet mixture to the dry ingredients, stirring gently until a soft dough forms. Be careful not to overmix.
Turn the dough onto a lightly floured surface and gently knead it a few times before patting it into a one-inch-thick circle. Use a two-and-a-half-inch biscuit cutter or a round glass to cut out the biscuits, pressing straight down without twisting to ensure an even rise. Gather any scraps, reshape, and cut out more biscuits until you have twelve.
Place the biscuits on a parchment-lined baking sheet, spaced about an inch apart. Bake at 400°F (200°C) for 12–15 minutes, or until the tops are golden brown.
Serve the biscuits warm and enjoy them as a cozy complement to your Thanksgiving feast. For an extra golden finish, brush the tops with melted butter before baking.
Pro Tip: For extra golden tops, brush the biscuits with a little melted butter before baking.
