These fluffy sweetpotato biscuits are the ultimate addition to any meal! Enjoy them at breakfast topped with a little butter or jam, as a side for a hearty fall soup (they’re great paired with my quick butternut squash soup), or as part of dessert (like in this strawberry shortcake recipe).
Even as a dietitian, I love some comfort food from time to time and these definitely fit the bill. Plus, for all you athletes, they’re a great way to add some extra fitness-fueling carbs to your meal.
Ingredients
Here’s a photo of all the ingredients you’ll need:
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
If you haven’t yet made the sweetpotato puree, start with that. Peel and chop two large sweetpotatoes (this should give you enough puree for what’s needed for both the biscuits and whipped topping). Place those in a pot and cover with water.
Bring that to a boil over high heat, then continue to cook for about 15 minutes, until fork tender. Drain them, let cool for a few minutes, then carefully puree in a mini food processor or blender. Be sure to keep the lid cap open to allow steam to escape when working with warm ingredients in a blender or food processor!
Pop the puree into the freezer for now to help it chill while you continue.
Next, in a large mixing bowl, combine the dry ingredients: the flour, sugar, baking powder, cinnamon, and salt. Stir those together.
Add the chopped cubes of cold butter.
You can work it into the flour mixture using a pastry cutter if you have one. I often use a short-cut method of just using my hands to quickly work it into the flour. You want the mixture to resemble coarse sand, like this:
Now add the milk and a cup of chilled sweetpotato puree to the mixture. Stir it together.
Use your hands to form the mixture into a ball of dough. You might need to work it just a little in the bowl to get it hold together, but avoid overworking the dough. This dough may be softer than other biscuit dough you’ve worked with; that’s normal.
Place the dough on a floured surface and pat it into a disc about 1-inch thick. Use a medium biscuit cutter to portion out 8 biscuits. A few helpful tips if you’re new to making biscuits:
- Do not overwork the dough. Gently pat it into the disc. This helps it stay light and fluffy on the inside once cooked.
- You may need to combine the scraps of dough after cutting the biscuits to get enough to form the last biscuit. That’s completely fine.
- A biscuit cutter has sharper edges and works much better than drinking glass. A drinking glass can pull the dough down as you cut it, which means the biscuits won’t rise as well when cooking.
- If you don’t have a biscuit cutter, form into a rectangle instead and cut into 8 portions using a sharp knife.
Pop the biscuits onto a parchment-lined baking sheet and bake at 400°F for 13–16 minutes on the center rack. The biscuits should look dry on top and when you (carefully) pick one up, it should be light golden brown on the bottom and not burnt. Let ‘em cool on the pan for a few minutes, then enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store in an airtight container or ziptop bag at room temperature for up to 3 days.
Yes, freeze baked biscuits in an airtight container or ziptop bag. Use within three months for best quality. You can microwave them or thaw at room temperature, but for best results, pop in the oven or toaster oven to reheat to get a slightly crisp exterior.
A mixture of both. Adding the sugar and cinnamon gives them a slightly sweet edge, but you can skip the cinnamon and cut the sugar to 1 tablespoon if you plan to use them for a more savory application.
Sweetpotato puree can vary in moisture content depending on the varietal of the sweetpotato, how the sweetpotatoes were cooked, and other factors. If the dough feels very sticky, add an extra tablespoon of flour at a time until it forms a tacky dough, and be sure to flour your work surface and hands.
This generally has more moisture than homemade puree, so you may need to drain it first (using a fine mesh strainer over a bowl for 30 minutes).
More Sweetpotato Puree Recipes
If you’re looking for more recipes to use up extra sweetpotato puree, I highly recommend trying our high protein iced sweetpotato latte. It’s the perfect way to start the day with a little caffeine boost alongside satiating protein! For a dessert option, high protein sweetpotato whoopie pies are a yummy choice for using up the puree too. Or, you can use sweetpotato puree in a more savory application, like in this cauliflower sweetpotato gratin.
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Sweetpotato Biscuits
Ingredients
- 1 ¾ cups all-purpose flour
- 2 tbsp sugar
- 2 teaspoons cinnamon
- 1 tbsp baking powder
- ½ teaspoon salt
- 4 tablespoons cold butter, cut into cubes
- 1 cup sweetpotato puree, chilled
- ¼ cup 1% milk (or any type of milk)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, sugar, cinnamon, baking powder, and salt. Stir until well combined.
- Add the cold butter and work it into the mixture using a pastry cutter or your hands. The mixture should look like coarse sand.
- Add the sweetpotato and milk and stir until just combined.
- Use your hands to form a ball of dough, and place it on a lightly floured surface. Pat down into a disc about 1-inch thick. Use a medium biscuit cutter to cut 8 biscuits from the dough. (You may need to combine scraps for the last biscuit). Place on the parchment lined baking sheet.
- Bake for at 400°F on the center rack for 13–16 minutes, or until lightly golden and cooked through. Let cool on the pan for a few minutes, then enjoy!
Notes
- To make the sweetpotato puree for this recipe: Peel and chop two large sweetpotatoes. Place those in a pot and cover with water. Bring that to a boil over high heat, then continue to cook for about 15 minutes, until fork tender. Drain them, let cool for a few minutes, then carefully puree in a mini food processor or blender.
Nutrition
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