Sweet Potato Buttermilk Biscuits (Print Version)

Buttery, golden sweet potato biscuits with a fluffy texture, finished perfectly with a dollop of honey butter.

# What You’ll Need:

→ Biscuits

01 - 1 cup mashed sweet potatoes (about 1 large sweet potato, cooked and mashed)
02 - 2 1/4 cups all-purpose flour, plus extra for dusting
03 - 2 tablespoons granulated sugar
04 - 1 tablespoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon fine sea salt
07 - 115 grams cold unsalted butter, cubed (1/2 cup)
08 - 3/4 cup cold buttermilk, plus extra for brushing

→ Honey Butter

09 - 115 grams unsalted butter, softened (1/2 cup)
10 - 2 tablespoons honey
11 - Pinch of sea salt

# How to Make It:

01 - Preheat the oven to 220°C. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
03 - Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together the mashed sweet potatoes and buttermilk until smooth.
05 - Add the sweet potato mixture to the dry ingredients. Gently stir just until the dough comes together. Avoid overmixing.
06 - Transfer the dough to a lightly floured surface. Pat or roll the dough to approximately 2.5 cm thickness.
07 - Using a 6 cm biscuit cutter, cut out rounds and place them on the prepared baking sheet. Gather remaining dough scraps and repeat until all dough is used.
08 - Brush the tops of the biscuits with extra buttermilk for a golden crust.
09 - Bake for 18 to 20 minutes, or until the biscuits are well-risen and golden brown.
10 - While the biscuits bake, combine the softened butter, honey, and a pinch of sea salt in a small bowl. Mix until smooth and creamy.
11 - Serve the biscuits warm, split and generously spread with honey butter.

# Additional Tips::

01 -
  • Uses everyday pantry ingredients
  • Ready in under one hour
  • Soft crumb with natural sweetness from sweet potato
  • Perfect for breakfast or served with dinner
02 -
  • High in vitamin A thanks to sweet potatoes
  • Flexible made with pantry basics
  • Freeze beautifully for up to three months
03 -
  • Chill your butter and buttermilk for the flakiest dough
  • Resist the urge to overwork the biscuit dough keep your touch gentle
  • Brush the tops with buttermilk just before baking for a perfect golden crust

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