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Fluffy Southern Sweet Potato Biscuits with Maple-Cinnamon Butter

A stack of six fluffy sweet potato biscuits drizzled with a shiny orange glaze, sitting on a light gray plate.
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Make tender, fluffy sweet potato biscuits using sweet potato puree. This Southern-style recipe creates moist biscuits perfect for breakfast or as a holiday side dish.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup cold buttermilk
  • 3/4 cup sweet potato puree (from cooked sweet potatoes)
  • For Maple-Cinnamon Butter: 1/2 cup softened butter, 2 tablespoons maple syrup, 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk together the buttermilk and sweet potato puree until combined.
  5. Pour the wet mixture into the dry ingredients. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead the dough 4 to 5 times until it comes together. Pat or roll the dough to about 3/4 inch thickness.
  7. Use a biscuit cutter to cut out rounds. Place the biscuits close together on the prepared baking sheet for softer sides, or farther apart for crispier sides.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown.
  9. While the biscuits bake, prepare the topping: Beat the softened butter, maple syrup, and cinnamon together until light and fluffy.
  10. Remove biscuits from the oven and immediately brush the tops with the maple-cinnamon butter. Serve warm.

Notes

  • Use cold ingredients for the best flaky texture.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For the sweetest flavor, use roasted sweet potato puree instead of canned.

Nutrition

Find it online: https://delishcraze.com/sweet-potato-biscuits-recipe-fluffy-tender/