Fall is officially here! Sure, the weather is still in the 80’s, but I am just pretending the weather is crisp and the leaves are turning red and yellow and I am sipping on ALL the PSL’s. I just want all the fall flavors like cinnamon, nutmeg, pumpkin and one of my favorite fall root vegetables, SWEET POTATOES!
These sweet potato biscuits are my go-to fall recipe. I have made them for many, many showers and brunches. You can serve them with a great honey butter, or with a savory ham or pork tenderloin. They could be a great alternative to a roll at your Thanksgiving table. You can even make them mini and cute. There are so many options for these and they bring in the right amount of sweetness with a classic biscuit texture.
Cooling Rack / Dish Towel / Marble Mixing Bowl / Wooden Mixing Spoon
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Recipe:
STEP 1: Preheat oven to 425 and butter a round cake pan. I places a piece of parchment to help get the biscuits out. Round Cake Pan
STEP 2: Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl.Glass Bowl
STEP 3: Use a pastry blender (or 2 forks) to cut in cold butter. It will need to resemble cornmeal with pea-size chunks of butter.Glass Bowl
STEP 4: In a separate bowl, mix sweet potato purée and buttermilk together until smooth.Glass Bowl
STEP 5: Stir sweet potato mixture into flour mixture until just combined into a dough.Glass Bowl
STEP 6: Lightly flour a surface and turn dough onto it.Cutting Board
STEP 7: Knead the dough 5-6 times gently, until dough comes together.
STEP 8: Shape dough into a round shape about 1″ thick.Cutting Board
STEP 9: Using a biscuit cutter of desired size, cut out biscuits.Cutting Board / Biscuit Cutter
STEP 10: Arrange biscuits in the prepared pan.Round Cake Pan
STEP 11: Brush the tops of biscuits with melted butter.
STEP 12: Bake for 20-24 minutes or until golden.Round Cake Pan / Cooling Rack
Round Cake Pan / Cooling Rack / Dish Towel / Marble Mixing Bowl
Cooling Rack / Dish Towel / Marble Mixing Bowl / Wooden Mixing Spoon
Dish Towel / Marble Mixing Bowl / Wooden Mixing Spoon
Dish Towel / Marble Mixing Bowl / Wooden Mixing Spoon
If you love this recipe, check out these recipes, too:
For more biscuit recipes, check out The Easy Southern Biscuit & Blue Cheese Biscuits
For more deep south staples, check out Banana Pudding & Country Fried Cauliflower
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Sweet Potato Biscuits
Adapted from Martha Stewart
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons butter cold, cut into chunks
- 3/4 cup sweet potato puree
- 1/3 cup buttermilk
Instructions
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Preheat oven to 425 degrees adn butter a round cake pan. (Or use parchment paper)
-
Whisk flour, sugar, baking powder, baking soda and salt together in a large bowl.
-
Use a pastry blender (or 2 forks) to cut in cold butter until it resembles cornmeal.
-
In a separate bowl, mix sweet potato puree and buttermilk together until smooth.
-
Stir sweet potato mixture into flour mixture until just combined into dough.
-
Lightly flour a surface and turn dough onto it.
-
Knead the dough 5-6 times gently, until dough comes together.
-
Shape dough into a round shape about 1" thick.
-
Using a biscuit cutter of desired size, cut out biscuits.
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Arrange biscuits in the prepared pan.
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Brush the tops of biscuits with melted butter.
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Bake 20-24 minutes or until golden.