Dessert

Sweet Potato Biscuits with Whipped Brown Butter Recipe

ByCleo Brixton December 14, 2025December 14, 2025

Introduction

These Sweet Potato Biscuits with Whipped Brown Butter bring a comforting twist to a classic biscuit recipe. Soft, fluffy, and lightly sweet, they pair perfectly with the rich, nutty flavor of whipped brown butter for an irresistible treat.

The image shows a breakfast sandwich on a white plate with a wooden look. The sandwich has three layers: a golden biscuit bottom, a thick piece of grilled ham in the middle, and a sunny-side-up egg on top with a bright yellow yolk and some black pepper sprinkled on it. The biscuit top is placed next to the sandwich. In the background, there is a white bowl with a blue pattern filled with a creamy spread, and a glass of orange juice. The surface beneath the plates is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/2 cups All-Purpose Flour
4 tablespoons Brown Sugar
5 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 cup Salted Butter (very cold)
2/3 cup Buttermilk
1 cup Salted Butter (for brown butter)
2 packages Sweet Potato
1 1/2 cups Sweet Potato Purée

Instructions

Step 1: Follow the package instructions to steam the sweet potatoes in the microwave, adding an extra two minutes to ensure they become very soft.
Step 2: Once cooled enough to handle, process the steamed sweet potatoes in a food processor until completely smooth, like baby food. Chill the purée in the fridge.
Step 3: Preheat your oven to 425°F (220°C).
Step 4: In a large bowl, mix the flour, brown sugar, baking powder, and baking soda.
Step 5: Using a pastry cutter or two knives, cut the very cold butter into the dry ingredients until the mixture resembles coarse sand with pea-sized butter bits. Chill the mixture briefly in the fridge or freezer.
Step 6: Combine the buttermilk with the sweet potato purée. Stir this wet mixture into the flour mixture gently, careful not to overmix.
Step 7: Turn the dough onto a floured surface and knead gently just until it comes together but remains slightly lumpy. Add flour if sticky, 1/4 cup at a time. Chill the dough for 5 minutes.
Step 8: Roll the dough out to about 1-inch thickness on a lightly floured surface.
Step 9: Cut out biscuits using a 3-inch cutter without twisting to avoid sealing edges. Gather scraps, reshape, and repeat.
Step 10: Place biscuits close together in a buttered cake pan, chill for 5-10 minutes, then brush with 1 tablespoon melted butter.
Step 11: Bake for 20-25 minutes or until golden brown.
Step 12: While biscuits bake, melt 1 cup butter in a saucepan over medium-high heat until it foams and changes from golden to toasty brown with a nutty aroma. Remove from heat and stir.
Step 13: Transfer the brown butter to a heat-safe container and refrigerate overnight until solid.
Step 14: Let the brown butter soften slightly, then beat it in a stand mixer on medium speed until whipped and able to hold stiff peaks.
Step 15: Serve the warm biscuits with whipped brown butter and enjoy!

Tips & Variations

Use very cold butter for flakier biscuits and avoid overworking the dough to keep them tender.
Substitute regular potatoes for sweet potatoes to make traditional biscuits with whipped brown butter.
For extra flavor, add a pinch of cinnamon or nutmeg to the dough with the dry ingredients.

Storage

Store any leftover biscuits in an airtight container at room temperature for up to two days. To keep longer, freeze them in a sealed bag for up to one month. Reheat gently in a warm oven or toaster oven to bring back their fresh-baked texture. Keep whipped brown butter refrigerated and bring to room temperature before serving.