Breads
Sweet Potato Biscuits with Cinnamon Butter
Roasted sweet potato folds into a tender biscuit dough for a blush-orange, subtly sweet biscuit finished with cinnamon butter.
Mashed sweet potato does double duty in this dough, adding natural sweetness and a soft, moist crumb that stays tender for days. These biscuits lean slightly sweet, making them just as welcome at breakfast as they are alongside a Sunday ham. A swipe of cinnamon butter while they're still warm seals the deal.
Ingredients
- 1 cup mashed roasted sweet potato, cooled
- 2 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold buttermilk
- 4 tablespoons softened butter mixed with 1 tablespoon cinnamon sugar, for serving
Instructions
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1
Preheat and prepPreheat the oven to 425°F and line a baking sheet with parchment paper.
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2
Mix dry ingredientsWhisk together the flour, brown sugar, baking powder, cinnamon, and salt in a large bowl.
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3
Cut in the butterWork the cold cubed butter into the flour mixture until it resembles coarse crumbs.
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4
Add sweet potato and buttermilkStir in the mashed sweet potato and buttermilk with a fork until a soft, slightly sticky dough forms.
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5
Pat and cutTurn the dough onto a floured surface, pat gently to 3/4-inch thickness, and cut into rounds with a biscuit cutter.
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6
Bake until setArrange the biscuits on the baking sheet, sides touching, and bake for 14 to 16 minutes until puffed and lightly golden.
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7
Serve with cinnamon butterSplit the warm biscuits and spread with the cinnamon butter to melt in before serving.
Okra & Oak Tip
Roast the sweet potato ahead of time and refrigerate it so it's fully cooled before mixing, which keeps the butter from softening too fast.
Storage
Store in an airtight container at room temperature for up to 2 days or freeze baked biscuits for a month.
Frequently Asked Questions
Yes, plain canned sweet potato puree works fine as long as it's not the pre-spiced pie filling version.
Sweet potato moisture varies, so add an extra tablespoon or two of flour if the dough feels too sticky to pat out.
Nutrition
Per serving. Values are estimates.
240
Calories
4g
Protein
33g
Carbs
10g
Fat
