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Sweet Potato Biscuits

These Sweet Potato Biscuits are rich, flavourful and are the perfect addition to soups, stews and chilis!

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Sweet Potato Biscuits

Before this recipe I had never made biscuits.  Can you believe that? Why not I wonder?!  They’re sooooo yummy! This is a really nice recipe with really buttery and rich flavours. And I love the addition of sweet potato, adding a little sweetness and extra nutrition.  These were so easy to make, and after I made them, I realized how much I love biscuits! I see more of them, with lots of flavours, in my future!

Enjoy!

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Sweet Potato Biscuits

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These Sweet Potato Biscuits are rich, flavourful and are the perfect addition to soups, stews and chilis!

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 biscuits 1x

Ingredients

Scale
  • 1¾ cup flour
  • 2 tbsp brown sugar
  • 2½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 6 tbsp chilled butter (cut into pieces)
  • ¾ cup sweet potato puree
  • ⅓ cup buttermilk

Instructions

  1. Whisk together flour, sugar, baking powder, salt and baking soda.
  2. Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
  3. In a separate bowl, combine the sweet potato puree and buttermilk.
  4. Then add the sweet potato/buttermilk mixture to the flour.
  5. Stir with a fork, but don’t over mix.
  6. Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy – that’s what makes them so buttery and crumbly!
  7. Then flatten the ball into a disc shape, about 1 inch thick. The disc should be big enough to get 8 biscuits cut out of it.
  8. Using a biscuit cutter or some other circle shape (like a cup), cut out 8 biscuits. Make sure to use all the dough.
  9. In a preheated 425 degree oven, bake for 20-25 minutes, rotating the pan half way through baking.

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Sweet Potato Biscuit Recipe Tips!

  • You can substitute pumpkin or butternut squash puree in this recipe as well.

Great recipes to go with these biscuits:

Enjoy!
 

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16 Comments

  1. Hi Jo-Anna! I made these last night using pumpkin puree and they were excellent served with black bean chili. They were a total hit with my kids too, I am always happy to get a little extra veg into them. Thanks!

  2. Are you sure the oven temp and time is right? I made these but after 12 minutes at 425 I noticed the oven smoking and the bottoms were burned. I was still able to salvage them and cut the burned bottoms off of the 8 biscuits and they tasted very good.