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Sweet Potato Biscuits

Sweet, savory, warm sweet potato biscuits
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All purpose flour You can use self rising flour instead of all purpose.
  • 2 tbsp Baking powder Omit the baking powder if you're using self rising flour
  • 4 tbsp Light brown sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Salt
  • 1/2 cup Butter-cold and cubed
  • 2 medium Sweet potatoes- baked
  • 3/4-1 cup Buttermilk
  • 1 tbsp Melted butter

Equipment

  • 1 Cast Iron Skillet
  • 1 pastry cutter
  • 2 Glass Mixing Bowls
  • 1 Flour Sifter
  • 1 Rolling Pin

Method
 

  1. Preheat oven to 425° F. Grease a cast iron skillet, or 9" cake pan.
  2. Sift flour, baking powder, sugar, cinnamon, and salt together in a glass bowl.
  3. Stir the ingredients after sifting to ensure they're combined.
  4. Cut in the cold cubed butter with a pastry cutter or fork. The flour should have a cornmeal consistency.
  5. Mash the baked sweet potato with a fork. Wisk 3/4 cup of milk with mashed sweet potato.
  6. Combine sweet potato mixture with flour. Stir until the dough just comes together. Don't overwork the dough. It will be a sticky consistency.
  7. Place dough onto a floured surface, and lightly form a mound. Roll dough out to 3/4" thick.
  8. Cut biscuits with the rim of a glass, or a biscuits cutter. Do not twist the cutter while stamping the biscuits.
  9. Place the biscuits in the greased skillet, and arrange them so they are barely touching.
  10. Brush the tops with melted butter. Bake in the oven for 20-25 minutes or until the tops of the biscuits are lightly browned.
  11. Serve warm with honey butter.

Notes

Use Cold Ingredients: Keep butter and any liquids as cold as possible for extra flakiness. Cold butter releases steam during baking, creating light, flaky layers.
Don’t Overmix the Dough: Overmixing can cause tough biscuits. Gently combine ingredients until just mixed, and stop as soon as the dough comes together.
Cut Butter into Small Pieces: Cut the butter into cubes and work it into the flour until you see small pea-sized crumbs. This helps distribute it evenly without melting, creating a tender, flaky texture.
Use a Gentle Touch: After mixing, handle the dough as little as possible. Too much handling can warm the butter and develop gluten, making the biscuits denser.
Fold the Dough for Layers: For extra flaky biscuits, try folding the dough over itself a few times before cutting. This creates layers that will rise and separate in the oven.
Press, Don’t Twist the Cutter: When cutting out biscuits, press straight down and pull up, rather than twisting. Twisting can seal the edges, preventing the biscuit from rising.
Chill Before Baking: Once cut, chilling the biscuits for a few minutes in the fridge can keep them cold and ensure they hold their shape and rise well.
Bake at High Heat: Biscuits generally bake best at a higher temperature (400–450°F). This allows the butter to steam quickly, creating that fluffy texture.