Ingredients

The following ingredients have 13 Servings
  • 2 1/4 cups all purpose flour (plus more for shaping the dough)
  • 2 tablespoons brown sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt (or 1/2 teaspoon regular)
  • 1 cup sweet potato puree
  • 3/4 cup buttermilk
  • 1 stick unsalted butter (cold, cut into 1/2" cubes)

Instruction

  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
  • Sprinkle the butter cubes over the flour mixture and cut in with a pastry blender until the mixture resembles pea-sized coarse crumbs. Set aside.
  • In a medium bowl, whisk the sweet potato purée with the buttermilk until well combined and smooth.
  • Stir the sweet potato mixture into the dry ingredients, folding gently and as little as possible so as not to overwork the gluten, just until combined. If the dough seems sticky, add a bit more flour, one tablespoon at a time, being careful not to overwork the dough.
  • Pour the dough out onto a lightly floured surface, and pat dough out into a 1" thick circle, making it as even as possible.
  • Cut out as many biscuits as possible using a 2" biscuit cutter, then form the remaining dough into another 1" thick circle and repeat until you've used all the dough.
  • Place the biscuits on the prepared baking sheet about 1" apart and bake on the middle rack of the oven for 10-15 minutes, or until golden brown. Cool slightly on a baking sheet, and serve warm. Enjoy!