Sweet Potato Biscuits
Soft, buttery sweet potato biscuits with warm spices and served with whipped honey butter melting into every bite. Comfort food at its finest!
Equipment
- Baking Sheets or Cast Iron Skillet
- Box Grater (optional)
Ingredients
- 1 1/2 cups (188 ml) Cake Flour
- 1 1/2 cups (188 g) All Purpose Flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 cup (55 g) Brown Sugar
- 1 1/4 tsp Kosher Salt
- 3/4 cups (170 g) Salted Butter, (cold and grated)
- 3/4 cup + 2 tbsp (210 g) Buttermilk
- 2 tbsp (30 g) Sour Cream
- 2 tsp Vanilla Extract
- 1/2 cup (120 g) Mashed Roasted Sweet Potatoes
- 3 tbsp (45 g) Heavy Cream
Cinnamon Sugar
- 1/3 cup (66 g) Brown Sugar
- 2 tbsp Cinnamon
Whipped Honey Butter
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 4 tbsp (84 g) Honey
- 2 tsp Cinnamon
Instructions
- Preheat the oven to 425 degrees F. Wash and dry one large sweet potato with a paper towel. Place into a cast iron skillet or parchment paper lined baking sheet and roast for 35-45 minutes, until fork tender.
- Allow the cooked sweet potato to cool completely, then remove the skin and scoop out the sweet potato flesh. Add a 1/2 cup of the sweet potatoes to a food processor along with cold buttermilk, sour cream, and vanilla extract. Blend until smooth, then place into the refrigerator to keep it cold. 1/2 cup Mashed Roasted Sweet Potatoes 3/4 cup + 2 tbsp Buttermilk 2 tbsp Sour Cream 2 tsp Vanilla Extract
- In a large bowl, whisk together cake flour, all purpose flour, cinnamon, nutmeg, baking powder, baking soda, brown sugar, and kosher salt. Add in grated butter and pinch together until the flour is completely coated in the flour. (you can also use a pastry cutter or pastry blender) 1 1/2 cups All Purpose Flour 1 1/2 cups Cake Flour 1 tbsp Cinnamon 1 tsp Nutmeg 1 tbsp Baking Powder 1/2 tsp Baking Soda 1 1/4 tsp Kosher Salt 1/4 cup Brown Sugar 3/4 cups Salted Butter
- Remove the sweet potato mixture from the fridge and pour into the dry ingredients/flour mixture. Gently mix together until a shaggy dough forms. Turn the dough out onto a lightly floured surface. Press together/gently knead until there's no dry patches of flour, about 30 seconds (be sure not to overwork the dough. Mix just until the dough comes together).
- Use a 1/3 measuring cup to scoop out the biscuit dough and place onto a parchment lined baking sheet (you should get about 8-9 biscuits).Place the baking sheet into the freezer for 20 minutes.
- In a small bowl, mix together the cinnamon sugar ingredients - brown sugar and cinnamon. 1/3 cup Brown Sugar 2 tbsp Cinnamon
- Just before baking, brush the tops of the biscuits with heavy cream and sprinkle cinnamon sugar on top. 3 tbsp Heavy Cream
- Bake for 22-25 minutes, until golden brown and firm to the touch.
- While the biscuits are baking, make the whipped honey butter by mixing together room temperature butter, honey, and cinnamon. Fresh out of the oven, add a little of the honey butter on top of the biscuits and reserve the rest for serving. 1/2 cup Salted Butter 4 tbsp Honey 2 tsp Cinnamon
Notes
- Roast the sweet potatoes, don’t boil them. Roasting keeps the flavor concentrated and prevents extra moisture from sneaking into your dough and making it gummy. You want that fluffy interior, not dense hockey pucks.
- Keep everything cold.. like, cold cold. Cold ingredients are key! Cold butter equals steam, and steam equals tall, fluffy sweet potato biscuits. Chill your sweet potato puree/buttermilk mixture, and if your kitchen is warm, pop the flour bowl in the fridge too.
- Grate your butter for the fluffiest layers. Those tiny shreds distribute evenly through the dough and melt into perfect pockets of tenderness. It’s the easiest way to get those bakery-style layers without overworking anything.
- Use a gentle hand when mixing. The moment the dough comes together into that shaggy, sticky mass, stop. Overworking builds gluten - which is great for bread, terrible for biscuits. Tender is the goal.
- Serve immediately for the softest, steamiest texture. Biscuits lose steam fast, so that first bite fresh out the oven with whipped honey butter melting into the cracks? Heaven. Absolute heaven.
Nutrition
Calories: 522kcal, Carbohydrates: 60g, Protein: 6g, Fat: 29g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 765mg, Potassium: 203mg, Fiber: 3g, Sugar: 24g, Vitamin A: 3915IU, Vitamin C: 3mg, Calcium: 175mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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