Sweet Potato Biscuits
Soft and fluffy Sweet Potato Biscuits made with mashed sweet potatoes, butter, flour, and a hint of cinnamon. Perfect for breakfast, dinner sides, or holiday feasts.
Servings
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup mashed cooked sweet potatoes
- 1/4 cup 1/2 stick butter, softened
- 2 to 4 tablespoons milk as needed based on potato moisture
Instructions
Prepare the Sweet Potatoes:
- In a large pot, bring water to a boil. Add peeled and chopped sweet potatoes. Cook for 20 to 25 minutes or until fork-tender. Drain thoroughly and mash until smooth. Allow the mashed sweet potatoes to cool slightly before using.
Preheat the Oven:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
Mix the Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, granulated sugar, brown sugar, ground cinnamon, baking powder, and salt. Ensure the mixture is well combined and free of lumps.
Combine Sweet Potatoes and Butter:
- In a separate large bowl, blend the mashed sweet potatoes with the softened butter until well incorporated.
Form the Dough:
- Gradually add the sifted dry ingredients into the sweet potato mixture. Stir gently until a soft dough begins to form. If the dough appears dry or crumbly, add milk one tablespoon at a time until the dough is cohesive yet soft.
Knead and Shape the Dough:
- Transfer the dough onto a lightly floured surface. Knead gently five to six times, just until the dough comes together. Pat the dough into a disk approximately 1 inch thick.
Cut the Biscuits:
- Using a floured 3-inch biscuit cutter, cut out biscuits and place them onto the prepared baking sheet. Re-roll any remaining dough as needed to cut additional biscuits.
Bake the Biscuits:
- Lightly brush the tops of the biscuits with melted butter for added flavor and color. Bake in the preheated oven for 20 to 22 minutes or until the biscuits are golden brown and cooked through.
Notes
To make these biscuits gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Verify that all other ingredients, such as baking powder and sugars, are certified gluten-free to prevent cross-contamination. Due to the differences in gluten-free flour absorption, you may need to adjust the milk quantity slightly to achieve a soft but workable dough.