Sweet Potato Biscuits
Lightly sweetened sweet potato biscuits are a wonderful addition to breakfast or dinner.
Servings: 15
Ingredients
- 1 large or 2 medium sweet potatoes peeled and cut into pieces
- 3 3/4 cups all-purpose flour 19 ounces, plus more as needed
- 2 tablespoons light brown sugar
- 1 tablespoon plus 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons fine sea salt
- 6 ounces unsalted butter cold and cut into small pieces
- 2/3 cup cold buttermilk
- 2 tablespoons cold maple syrup
- 1 tablespoon unsalted butter melted and cooled
Instructions
- Place sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well, then puree in a food processor. Measure out 1 1/2 cups puree (discard any leftover or save for a different use). Place the puree in a small bowl, cover and chill in the refrigerator until chilled. (See notes)1 large or 2 medium sweet potatoes
- Place an oven rack on the lower shelf and preheat to 425°F. Line a large baking sheet (or 2 standard baking sheets) with parchment paper.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. Using a pastry blender or clean fingers, cut the butter in until the mixture resembles coarse cornmeal with some pea-sized lumps of butter remaining.3 3/4 cups all-purpose flour, 2 tablespoons light brown sugar, 1 tablespoon plus 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons fine sea salt, 6 ounces unsalted butter
- In a separate bowl, whisk together sweet potato puree, buttermilk and maple syrup. Stir into the flour mixture until just combined. Switch to kneading the dough to finish bringing it together.2/3 cup cold buttermilk, 2 tablespoons cold maple syrup
- Turn out the dough onto a lightly floured surface. The dough should be sticky but workable. If the dough is too sticky, kneed in an additional 1-2 tablespoons of flour. Pat or roll the dough until it’s approximately 1-inch thick. Cut the biscuits using a 3-inch cutter. Re-roll the scraps as needed to cut the remaining biscuits.
- Place the biscuits on the prepared sheet pan and brush with melted butter. Bake for 12-15 minutes, until fluffy and golden brown.1 tablespoon unsalted butter
Notes
- Save time by cooking and pureeing the sweet potatoes the day beforehand, so there's no waiting for them to cool.
- Makes 15-17 3-inch biscuits.
