Sweet Potato Biscuits
Light and fluffy biscuits made with sweet potato puree, for slightly sweet tender moist biscuit.
Servings: 9
Calories: 126kcal
Ingredients
- 1 ½ cup flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold butter cubed
- ⅓-2/3 cup buttermilk
- ¾ cup mashed cooked sweet potato
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Fit the food processor with the dough blade (the dull blade). Pulse together the flour, baking powder, and salt together. Add in the butter and pulse until it lookd like peas (see photo).
- Mix together ⅓ cup buttermilk, maple syrup, and sweet potato together.
- Add to dough and pulse until dough just comes together.
- Pour dough onto a floured work surface and gently knead the dough together into a disk. Pat down to 1 inch thickness using your hands. Use a 2-¾ inch circle cookie cutter to cut into biscuits.
- Place onto the baking sheet and brush with additional buttermilk if desired for a golden exterior.
- Bake for 12-15 minutes, until browned.
Notes
- ¾ sweet potato puree is equal to the flesh of 1 medium sweet potato.
- In place of sweet potato puree, use ⅔ cup canned or strained homemade pumpkin puree.
- Use whole wheat, whole white wheat, or all-purpose flour in this recipe.
- To keep these Sweet Potato Biscuits lighter, replace 3 tablespoons of butter with 3 tablespoons of plain Greek yogurt.
- Store leftover biscuits at room temperature in a sealed container for up to 3 days.
- Freeze biscuits for up to 1 month if desired.
Nutrition
Calories: 126kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 310mg | Potassium: 268mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1705IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 0.9mg