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Sweet Potato Biscuits

Homemade golden sweet potato biscuits with irregular buttery layers, served on plain white ceramic.
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These sweet potato biscuits bake up tender and buttery, with golden layers and a hint of pumpkin pie spice. Serve them warm with butter, honey, or apple butter.

Ingredients

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Instructions

  1. Line a baking sheet with parchment paper. Stir the chilled mashed sweet potatoes and cold cream together in a medium bowl; in a large bowl, whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar until evenly combined.
  2. Use a pastry blender to cut the cold butter into the flour mixture, leaving small pieces throughout, some about the size of peas. Fold in the sweet potato mixture with a spatula until a rough, shaggy dough forms, stopping while a few loose patches of flour remain.
  3. Turn the dough onto a generously floured surface, lightly flour your hands, and press it into a 1-inch-thick rectangle. Fold in half, cut crosswise into two equal pieces, stack them, and press into another 1-inch-thick rectangle; repeat this folding, cutting, and stacking process three more times, adding only enough flour to prevent sticking.
  4. Dip a 3-inch biscuit cutter in flour and cut straight down without twisting; gently gather the scraps, press to the same thickness, and cut the remaining biscuits. Place the biscuits on the prepared sheet with their edges touching, then brush the tops and exposed sides with melted butter.
  5. Loosely cover the biscuits and refrigerate for at least 20 minutes. Meanwhile, preheat the oven to 425°F.
  6. Uncover and bake for 12–14 minutes, until lightly golden on top and cooked through in the center; continue baking as needed if the centers remain doughy. Let the biscuits rest on the baking sheet for 5 minutes before serving warm.

Equipment

Notes

Sweet potatoes: Use plain cooked sweet potatoes mashed until smooth and chilled before mixing. Drain away excess liquid before measuring. Avoid prepared sweet potato casserole or mash with added milk, butter, or sugar.
Substitutions: Replace pumpkin pie spice with ¼ teaspoon ground cinnamon and ¼ teaspoon ground ginger. Plain mashed butternut squash or canned pumpkin puree may replace sweet potatoes; moisture differences may affect the dough.
Serving: Serve with salted butter, honey, or apple butter. Pair with roast turkey, baked ham, chili, or scrambled eggs.
Storage: Cool completely. Keep in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Reheat loosely wrapped in foil at 350°F until warm.
Freezing: Wrap cooled biscuits individually and freeze in a freezer bag up to 3 months. Thaw before reheating or warm directly from frozen at 350°F, loosely covered with foil, until heated through.
Timing: Prep 20 minutes; chill at least 20 minutes; bake 12–14 minutes, with extra time if centers remain doughy; rest 5 minutes. Total about 57–59 minutes with minimum chill, plus additional chilling or baking as needed. Numeric fields use the 14-minute upper baking time.
Tools and Equipment: Baking sheet; parchment paper; medium and large mixing bowls; measuring cups and spoons; liquid measuring cup; whisk; pastry blender; rubber spatula; bench scraper; 3-inch biscuit cutter; pastry brush; plastic wrap for loose covering; refrigerator; oven capable of 425°F; oven mitts. Storage: airtight container, aluminum foil, and freezer bag.

Find it online: https://jennifercooks.com/sweet-potato-biscuits/