Sweetpotato Biscuits
These fluffy sweetpotato biscuits are delicious served as part of breakfast, dessert (like in a shortcake), or alongside a hearty fall soup.
Servings 8 biscuits
Calories 203kcal
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
Calories: 203kcal