Sweet Potato Biscuits
By 
These delicious biscuits are excellent on their own, or the perfect toppers for our Chicken Pot Pie. Makes 14–20 biscuits.
You’ll Need
- 1 large sweet potato
- 1¼ cup all-purpose flour, plus extra for dusting
- ½ cup whole-wheat flour
- 1 Tbsp dark brown sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp sea salt
- ½ cup butter, chilled and cut into small ½" cubes
- ⅓ cup + 1 Tbsp cold buttermilk
Prep and Cook
- Place sweet potatoes in a saucepan with salted water and bring to a boil. Cook for 6–8 minutes or until tender. Drain, cool and mash.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Whisk flour, sugar, baking soda, baking powder and salt together in a medium-sized mixing bowl. Add the butter to the flour mixture and toss together with your hands until it the texture resembles sand.
- Whisk ¾ cup of mashed sweet potatoes with the buttermilk until smooth. Add the liquid to the flour mixture and stir with the end of a wooden spoon until it starts to come together. Using your hands knead the dough until it’s smooth.
- Spread a small amount of flour onto the counter. Place the dough ball on top of the flour and pat our into a 1" thick circle.
- Using a floured 1” or 2" cookie cutter, cut out biscuits and place on a parchment-lined baking sheet. Bake for 6–8 minutes (depending on the size of the biscuit), or until the tops are golden brown.
This recipe was AMAZING! I cooked mine 10 min and they were perfect. Next time I will double. I am curious- it calls for only one sweet potato but instructions call for adding sweet potatoES to boil in pot. Then, states to use 3/4 cup of potatoes later in the recipe. Was there a plan for any leftover? Thanks!