Description
Delightful sweet potato biscuits that are golden brown and perfectly crumbly, perfect for breakfast or brunch.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup milk (or buttermilk)
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Combine the flour, baking powder, salt, and sugar in a mixing bowl.
- Add the cold butter cubes and work them into the flour mixture until it resembles coarse crumbs.
- Mix the mashed sweet potatoes, milk, and vanilla extract in another bowl until well blended.
- Fold the wet mixture into the flour mixture gently until just combined.
- Knead the dough on a floured surface for about 5-6 times.
- Roll the dough to about 1 inch thick and cut out biscuits.
- Bake for 20-25 minutes or until golden brown.
- Cool slightly before serving.
Notes
Store leftovers in an airtight container for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 biscuit
- Calories: 200
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg