Description
These Sweet Potato Biscuits are a delightful twist on the classic biscuit, bringing natural sweetness and moisture from pureed sweet potatoes. Fluffy, tender, and golden-baked to perfection, they’re paired with a rich whipped brown butter that adds a nutty, creamy finish. Perfect for breakfast or a comforting snack, this recipe combines simple ingredients and straightforward steps to create an irresistible Southern-inspired treat.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups All-Purpose Flour
- 4 tablespoons Brown Sugar
- 5 teaspoons Baking Powder
- 1 teaspoon Baking Soda
Wet Ingredients & Dairy
- 3/4 cup (cold) Salted Butter (for dough)
- 2/3 cup Buttermilk
- 1 1/2 cups Sweet Potato Purée
Additional Ingredients
- 1 cup Salted Butter (for brown butter)
- 2 packages Sweet Potato (for steaming and pureeing)
- 1 tablespoon melted Butter (for brushing biscuits before baking)
Instructions
- Steam Sweet Potatoes: Follow the package instructions to microwave steam 2 packages of sweet potatoes, adding an extra 2 minutes to ensure they are soft enough for pureeing.
- Puree Potatoes: Once slightly cooled, process the steamed sweet potatoes in a food processor until completely smooth, resembling baby food consistency. Chill the puree thoroughly in the fridge before use.
- Preheat Oven: Heat your oven to 425°F (220°C) to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, and baking soda.
- Cut in Cold Butter: Use a pastry cutter or two knives to cut 3/4 cup of very cold salted butter into the flour mixture until it looks like coarse meal with pea-sized butter bits. Chill this mixture briefly in the fridge or freezer.
- Combine Wet Ingredients: Mix together the buttermilk and the chilled sweet potato purée. Gently stir this mixture into the dry ingredients, being careful not to overmix to maintain a tender biscuit texture.
- Knead Dough: Turn the dough onto a floured surface and knead lightly just until it comes together but remains slightly lumpy. If sticky, add flour in small increments. Chill the dough for 5 minutes to firm up.
- Roll Dough: Roll the chilled dough on a floured surface to about 1-inch thickness, preparing for cutting.
- Cut Biscuits: Using a 3-inch biscuit cutter, cut out biscuits without twisting to preserve layers and promote rise. Gather scraps, re-roll, and cut again as needed.
- Chill Biscuits: Place biscuits snugly in a buttered cake pan. Chill in the fridge or freezer for 5-10 minutes, then brush the tops with 1 tablespoon melted butter.
- Bake Biscuits: Bake biscuits in the preheated oven for 20-25 minutes until golden brown and cooked through.
- Make Brown Butter: In a saucepan over medium-high heat, melt 1 cup salted butter. Let it foam and brown, watching for a nutty aroma and golden tan color. Remove from heat once browned.
- Chill Brown Butter: Transfer browned butter to a heat-safe container and refrigerate overnight to harden.
- Whip Brown Butter: Let the brown butter soften slightly, then whip in a stand mixer at medium speed until fluffy with stiff peaks.
- Serve: Enjoy the warm sweet potato biscuits with a dollop of whipped brown butter for a rich, comforting finish.
Notes
- Do not twist the biscuit cutter to avoid pinching edges that may prevent proper rising.
- Chilling the dough and biscuits before baking helps develop layers and flakiness.
- The sweet potato puree must be fully cooled before mixing to prevent melting the butter and altering dough texture.
- Whipped brown butter adds a unique nutty flavor and creamy texture that complements the sweet potato biscuits perfectly.
- Use cold butter for cutting into the flour mixture to achieve a tender, flaky biscuit crumb.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Keywords: Sweet Potato Biscuits, Brown Butter, Whipped Brown Butter, Southern Biscuits, Sweet Potato Purée, Breakfast Biscuits
