Sweet Potato Biscuits
These sweet potato biscuits are delicious twist to the classic buttermilk biscuit recipe. Easy to make and a great addition to the Thanksgivings menu.
Servings: 14 Biscuits
Ingredients
- 1 ½ cups all purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 6 tablespoons butter
- 1 ½ cup cooked sweet potatoes, mashed
- ⅓ cup buttermilk
Instructions
- Preheat oven to 425° and lightly spray a baking sheet with non-stick cooking spray. Set aside.
- In a medium saucepan over medium high heat, cook 2-3 sweet potatoes until fork tender. Drain water, return to pan and mash.
- In a large bowl, whisk dry ingredients together.
- Using a pastry cutter or two forks, cut in butter until mixture resembles coarse crumbs.
- In a medium bowl, stir mashed sweet potatoes and buttermilk until combined.
- Add wet ingredients into dry ingredients and stir until a soft dough forms.
- Turn dough out on a lightly flour surface and knead 4 to 5 times or just enough to form a ball.
- Roll dough to ½ inch thickness and cut into 2 inch rounds with a biscuit cutter.
- Place on prepared baking sheet.
- Bake for approximately 15 minutes or until biscuits are lightly browned and puffy.
Notes
Recipe adapted from My Great Recipes