Southern Sweet Potato Biscuits with Buttermilk
These biscuits aren’t just a treat—they’re an experience. From their melt-in-your-mouth texture to their irresistible sweet-and-savory flavor, you’ll find yourself sneaking seconds (and thirds).
Servings: 18 biscuits
Calories: 99kcal
Equipment
- Food processor
- 2-inch biscuit cutter
- Rimmed baking sheet
- Rolling Pin
Ingredients
- 1 ¾ cups all-purpose flour, plus more for flouring your work surface and rolling pin
- 1 tablespoon baking powder
- 1 tablespoon granulated sugar, brown sugar may be substituted
- ½ teaspoon salt
- ½ cup cold butter, cut into cubes
- 1 cup cooked sweet potato
- 1-2 tablespoons buttermilk, whole milk, almond milk, or oat milk may be substituted
Instructions
- Preheat your oven to 425℉ and line your baking sheet with parchment paper.
- Microwave a large sweet potato for approximately six minutes or until soft. Measure out one cup and use a fork to mash it until it is smooth. Set aside.
- Add the flour and the rest of the dry ingredients to your food processor and pulse a few times until well combined.
- Add the butter to the food processor and pulse 3-4 times or until it is in pea-sized pieces.
- Add the flour and butter mixture and mashed sweet potatoes to a large bowl. Add one tablespoon of buttermilk and stir until combined. If the dough looks too dry, add the second tablespoon of buttermilk, if needed, to form the dough.
- Lightly sprinkle the remaining flour over your work surface and rub it onto your rolling pin. The key is to use just enough flour to prevent the dough from sticking. Extra flour will become incorporated into the dough and can make it tough.
- Remove the dough from the bowl and knead it until it forms a smooth ball. Then, use a rolling pin and roll it out half an inch thick. Using your biscuit cutter, cut the biscuits into rounds and lay them on your prepared baking sheet. When you have cut out all of the biscuits, take the remaining dough, re-roll it, and cut out the remainder of the biscuits.
- Bake for about 12 minutes. Allow to cool slightly and serve while still warm!
Notes
- Keep your ingredients cold: chill the butter in the freezer for 10–15 minutes before adding it to the food processor.
- Don’t overwork the dough: Overmixing develops gluten, which makes biscuits tough. Mix just until the dough comes together. It’s okay if it looks a little shaggy—messy dough = tender biscuits!
- Press, don’t twist, the biscuit cutter: Twisting seals the edges, preventing the biscuits from rising as much. Press the cutter straight down and lift it straight up for tall, fluffy biscuits.
- If you don't have a biscuit cutter: You can use a 2-inch round glass, mason jar, or metal jar lid. Just be sure to flour it before cutting out your biscuits.
- Use a hot oven: A hot oven gives the biscuits that initial boost to rise. Preheat your oven and make sure it’s fully heated before you put the biscuits in.
- Check the expiration date on your baking powder: fresh baking powder is crucial for maximum fluffiness!
Nutrition
Calories: 99kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1207IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg
