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Sweet-Potato Biscuits
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup Sweet Potato Puree, chilled
1/3 cup buttermilk
Gallery
Sweet-Potato Biscuits
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 8
Gallery
Sweet-Potato Biscuits
Sweet-Potato Biscuits
Sweet-Potato Biscuits
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 8
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 8
prep: 25 mins
total: 1 hr 20 mins
prep:
25 mins
total:
1 hr 20 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 1 3/4 cups unbleached all-purpose flour, plus more for kneading and shaping
- 2 tablespoons light-brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
- 3/4 cup Sweet Potato Puree, chilled
- 1/3 cup buttermilk
Directions
Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
Reviews (11)
Add Rating & Review
442 Ratings
5 star values:
95
4 star values:
116
3 star values:
135
2 star values:
79
1 star values:
17
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Reviews (11)
Add Rating & Review
442 Ratings
5 star values:
95
4 star values:
116
3 star values:
135
2 star values:
79
1 star values:
17
Add Rating & Review
442 Ratings
5 star values:
95
4 star values:
116
3 star values:
135
2 star values:
79
1 star values:
17
442 Ratings
5 star values:
95
4 star values:
116
3 star values:
135
2 star values:
79
1 star values:
17
442 Ratings
5 star values:
95
4 star values:
116
3 star values:
135
2 star values:
79
1 star values:
17
- 5 star values:
- 95
- 4 star values:
- 116
- 3 star values:
- 135
- 2 star values:
- 79
- 1 star values:
- 17
Martha Stewart Member
Rating: 5 stars
11/04/2018
This recipe makes delicious, creamy biscuits. I have been making these for Thanksgiving Dinner every year for the past 7 or 8 years. Everyone loves them!
Martha Stewart Member
Rating: 5 stars
10/31/2015
Made this, tweaking the recipe just a little: for the sugar I used 1 tbsp brown sugar, then split the second tablespoon between maple syrup & honey; I also added a small medley of spices (garam masala, curry, paprika, ground ginger, black pepper, freshly ground nutmeg, dried rosemary, and dried thyme) bloomed in a little extra butter & e.v.olive oil. They smell & taste like autumn - a perfect balance of spicy and sweet. Also very soft and delicate texture. The family loves em!
Martha Stewart Member
Rating: Unrated
10/18/2015
Can I replace the buttermilk with something non-dairy? Soy or almond milk?
Martha Stewart Member
Rating: 5 stars
09/15/2015
One of THE MOST delicious things I've ever made!
Martha Stewart Member
Rating: Unrated
08/23/2012
This recipe is a hit time and time again -- rather than all the fuss of making puree, I simply microwaved the potato and then mashed it and threw it in the fridge until we were ready for make the dough -- This recipe is a keeper!
Martha Stewart Member
Rating: Unrated
11/25/2011
THE BEST I ever made! Every one LOVED them. lite and fluffy. I made the puree the day before with fresh ginger, juice of one orange and orange zest. jUsed pumpkin pie spice with cake flour. Canned yams (large can) It was enough for 4 batches baked two batches and put three pans in the freezer, one was mini muffins for Christmas entertaining.
Martha Stewart Member
Rating: Unrated
12/08/2010
these biscuits are divine! i made the puree then the biscuits right after. i don't have a food processor so i used a hand mixer. there were a few small lumps, but i didn't mind. it added 'character' to the biscuits. the sweet potato puree made them light and fluffy. my kids loved them too! i will make these next year for the big day, no question. thanks for another great recipe, mslo team.
Martha Stewart Member
Rating: Unrated
12/07/2010
Dough is not pliable like traditional biscuit dough. It was VERY sticky. I used way ore flour just to be able to work the dough. Might refirgerate after mixing, but the puree made my dough tacky. Didn't affect the taste though. Yummy. Would make good drop buscuits.
Martha Stewart Member
Rating: Unrated
12/05/2010
I tried these for our Thanksgiving celebration and they were an hit! Their sweet flavour was excellent accompaniment to our Apple Cider Gravy and Rosemary Cranberry Sauce. I used whole wheat flour to make them more health conscious and their fluffiness was not compromised. They will surely be back on the table next year!
Martha Stewart Member
Rating: Unrated
11/26/2010
Very good, but not worth the extra trouble unless you already have pureed sweet potatoes as a side dish. A bit sweeter than regular biscuits. Makes more than 8.
Martha Stewart Member
Rating: Unrated
10/15/2010
These biscuits had great flavor, but turned out a bit chewy ...... maybe I worked the dough too much? Yummy biscuits anyhow :)
Martha Stewart Member
Rating: 5 stars
11/04/2018
This recipe makes delicious, creamy biscuits. I have been making these for Thanksgiving Dinner every year for the past 7 or 8 years. Everyone loves them!
Rating: 5 stars
Rating: 5 stars
10/31/2015
Made this, tweaking the recipe just a little: for the sugar I used 1 tbsp brown sugar, then split the second tablespoon between maple syrup & honey; I also added a small medley of spices (garam masala, curry, paprika, ground ginger, black pepper, freshly ground nutmeg, dried rosemary, and dried thyme) bloomed in a little extra butter & e.v.olive oil. They smell & taste like autumn - a perfect balance of spicy and sweet. Also very soft and delicate texture. The family loves em!
Rating: Unrated
10/18/2015
Can I replace the buttermilk with something non-dairy? Soy or almond milk?
Rating: Unrated
Rating: 5 stars
09/15/2015
One of THE MOST delicious things I've ever made!
Rating: Unrated
08/23/2012
This recipe is a hit time and time again -- rather than all the fuss of making puree, I simply microwaved the potato and then mashed it and threw it in the fridge until we were ready for make the dough -- This recipe is a keeper!
Rating: Unrated
11/25/2011
THE BEST I ever made! Every one LOVED them. lite and fluffy. I made the puree the day before with fresh ginger, juice of one orange and orange zest. jUsed pumpkin pie spice with cake flour. Canned yams (large can) It was enough for 4 batches baked two batches and put three pans in the freezer, one was mini muffins for Christmas entertaining.
Rating: Unrated
12/08/2010
these biscuits are divine! i made the puree then the biscuits right after. i don't have a food processor so i used a hand mixer. there were a few small lumps, but i didn't mind. it added 'character' to the biscuits. the sweet potato puree made them light and fluffy. my kids loved them too! i will make these next year for the big day, no question. thanks for another great recipe, mslo team.
Rating: Unrated
12/07/2010
Dough is not pliable like traditional biscuit dough. It was VERY sticky. I used way ore flour just to be able to work the dough. Might refirgerate after mixing, but the puree made my dough tacky. Didn't affect the taste though. Yummy. Would make good drop buscuits.
Rating: Unrated
12/05/2010
I tried these for our Thanksgiving celebration and they were an hit! Their sweet flavour was excellent accompaniment to our Apple Cider Gravy and Rosemary Cranberry Sauce. I used whole wheat flour to make them more health conscious and their fluffiness was not compromised. They will surely be back on the table next year!
Rating: Unrated
11/26/2010
Very good, but not worth the extra trouble unless you already have pureed sweet potatoes as a side dish. A bit sweeter than regular biscuits. Makes more than 8.
Rating: Unrated
10/15/2010
These biscuits had great flavor, but turned out a bit chewy ...... maybe I worked the dough too much? Yummy biscuits anyhow :)
All Reviews for Sweet-Potato Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Sweet-Potato Biscuits
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
