These easy sweet potato biscuits are perfect for your fall and winter breakfasts! Easy enough for a quick breakfast, but elegant enough for a nice brunch with friends.
In a very not-at-all-surprising turn of events, I made you some more biscuits.
If you’ve been #TeamStrawberry for awhile, you might remember my *SLIGHT* biscuit obsession:
- Vegan Biscuits!
- Herb Biscuits!
- Gruyere Biscuits!
- Pumpkin Biscuits!
- Cheddar Beer Biscuits!
- Cornbread Biscuits!
- ALL THE BISCUITS!
I believe the kids these days would refer to this as a “can’t stop, won’t stop” situation.
But these flaky, buttery layers! Come onnnnnnnn. They’re just too good.
This is another riff on my favorite tried-and-true biscuit recipe. We’re working with a quick roasted sweet potato (although you can use canned sweet potato puree too!) that you blend up with some milk and maple syrup (*happy dance*) and fold into your biscuits along with a bit of cinnamon.
These sweet potato biscuits are wonderfully subtle – you taste just the slightest hint of sweet potato + maple + cinnamon here – and ready in just an hour (even when you roast your own sweet potato!)
You DO have to keep an eye on your biscuit dough, since you might need more or less flour depending on the exact weight of the sweet potato you use, but it’s ultimately a pretty forgiving recipe.
You could eeeeeeven add some chopped fresh sage to the batter or brush the tops of the biscuits with melted butter before you bake them for some extra pizzazz. If you’re into that kinda thing.
Easy sweet potato biscuits perfect for fall and winter breakfasts.
- 1 sweet potato (about 1 lb.), peeled and roughly chopped into approximately 1 inch pieces
- ¾ cup milk
- ¼ cup pure maple syrup
- 2 cups all purpose flour (measured correctly by scooping and leveling – see recipe notes)
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- ½ tsp. ground cinnamoon
- ½ cup (1 stick) COLD unsalted butter, cut into small cubes
- Heat oven to 400 degrees F.
- Spread roughly chopped sweet potato in a single layer on a baking sheet (line the pan with parchment or a nonstick baking mat if you’re worried about it sticking) and bake for 15-20 minutes until pieces are easily pierced with a fork.
- Remove sweet potato from oven and let cool COMPLETELY.
- Turn oven heat up to 450 degrees F. Line a large baking sheet with parchment paper or a nonstick baking mat.
- Add cooled sweet potato, milk, and maple syrup to a blender or food processor and puree until smooth. Set aside.
- In a large bowl, stir together flour, baking powder, baking soda, salt, and cinnamon.
- Add cold cubed butter to flour mixture and cut it into the mix with your hands or a biscuit cutter until the mixture is coarse and resembles cornmeal. (If you’re unfamiliar with this process, you basically just quickly rub the butter into the flour with your hands until the mixture is coarse and the butter has been broken up into small pieces).
- Add sweet potato mixture to flour and stir until everything is just combined. The dough shouldn’t be completely smooth – we want to keep lots of butter pieces in there so the biscuits will be nice and flaky. See recipe notes for tips on making sure your dough is the right consistency.
- Turn biscuit dough out onto a floured surface.
- Roll or pat dough to about ⅔″ thickness. I like to gently fold my dough over on itself several times, so I have lots of butter layers working for maximum flakiness.
- Cut biscuit rounds out of the flattened dough with a 2″ biscuit cutter.
- Place biscuit rounds an inch apart on your parchment-lined baking sheet. Bake at 450 degrees F for 10-15 minutes until lightly browned. Serve immediately with butter and honey.
NOTE: The exact amount of flour and liquid you need here will vary depending on your sweet potato – weight and water content can vary between sweet potatoes and fresh vs. canned varieties! When you mix your sweet potato mixture into the flour, take stock of how the dough looks – if it’s too sticky, add a bit more flour. If you still have quite a bit of flour that hasn’t mixed into the dough, add an extra splash of milk. Remember, you don’t want a completely smooth dough here – it should still look a bit rough and shaggy. You just want it sticky enough so that it sticks together as you pat it into shape for cutting! Keep in mind that the dough will also come together more as you pat it into shape. This can take a bit of practice, so don’t worry if it’s not perfect the first time. There’s also a video of my technique here that might be helpful.
Use canned sweet potato puree if you don’t have time to roast your own sweet potato. You could also bake the sweet potato whole and then scoop out and mash the potato with a fork. You want about ⅔ of a cup of sweet potato puree in total.
Roast the sweet potato and make the puree ahead of time, and keep it in the fridge until you’re ready to use it!
It’s important to let the sweet potato cool COMPLETELY before adding it to the biscuits – if it’s warm, it will start melting the cold butter pieces and your biscuits won’t be as light and flaky.
Bake biscuits on a rack in the very center of your oven for best results.
These are amaaaaazing with some maple butter or honey butter – just mix room temperature butter together with a few teaspoons of honey or pure maple syrup for a fun twist.
Use milk in place of maple syrup if you don’t have any on hand. You could also use buttermilk if you like.
Add some chopped sage or rosemary to the biscuit dough for an extra boost of fall flavor.
If you like, you can brush the tops of the biscuits with melted butter just before baking for some extra flavor.