If you have a leftover sweet potato and like biscuits you have to try these! I never, like ever, make biscuits. I think the last time I made them from scratch was when I was a kid and we would make them for dinner sometimes.
You don’t even taste the sweet potato but it adds a beautiful color and moistness to the biscuits!
Sweet Potato Biscuits
- 3/4 cup mashed sweet potatoes (1 large or 2 medium sweet potatoes), baked and chilled in the fridge
- 1/3 cup buttermilk
- 2 tablespoons raw honey
- 2 cups all-purpose flour, plus extra for dusting if needed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into small cubes
- Preheat oven to 425º F. Mix the sweet potato purée with the buttermilk and honey. Set aside.
- In a large bowl, combine the flour, baking powder, and the salt, stirring to mix. Add the butter. Using a pastry blender, cut the butter into the flour until crumbly. Incorporate the sweet potato mixture until a soft dough is formed.
- Form the dough into balls with your hands using a little flour if sticky. Place in a lightly greased baking pan and press down gently to flatten a little.
- Bake for 10-12 minutes until tops are just turning a golden brown along the edges. Remove from oven. Serve warm with extra butter and honey, if desired.
- Makes 12-14 biscuits.
Recipe Slightly adapted from Food For My Family