Sweet Potato Biscuits
These Sweet Potato Biscuits are soft, tender biscuits made with mashed sweet potatoes, warm cinnamon, and a touch of brown sugar for a cozy bake that feels lightly sweet, fluffy, and comforting.
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Servings: 0
Ingredients
- 1 1/4 c all-purpose flour
- 1 tbsp sugar
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 4 tsp baking powder
- 1/2 tsp salt
- 3/4 c mashed cooked sweet potatoes
- 1/4 c butter softened
- 2 to 4 tbsp milk depending on the moisture of the potatoes
Instructions
Prepare the Sweet Potatoes
- To cook the sweet potatoes, bring a large pot of water to a boil.
- Add the potatoes and cook until tender, about 20 to 25 minutes.
- Drain the potatoes, mash them until smooth, and set aside to cool slightly.
Prepare the Dough
- Preheat the oven to 425°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, sift together the flour, sugar, brown sugar, cinnamon, baking powder, and salt.
- In a separate large bowl, combine the mashed sweet potatoes and softened butter until smooth.
- Add the flour mixture to the sweet potato mixture and stir until a soft dough begins to form.
- Add the milk 1 tablespoon at a time, mixing gently after each addition, until the dough comes together. The exact amount of milk will depend on the moisture content of the sweet potatoes.
Shape the Biscuits
- Turn the dough out onto a lightly floured surface.
- Knead very gently, about 5 to 6 times, just until the dough holds together.
- Shape the dough into a disk and pat it to an even thickness of about 1 inch.
- Using a floured 3-inch biscuit cutter, cut out the biscuits and place them on the prepared baking sheet.
- Brush the tops with melted butter, if desired.
Bake
- Bake for 20 to 22 minutes, or until the biscuits are golden brown.
- Remove from the oven and serve warm.
Notes
To make these Sweet Potato Biscuits gluten free, replace the all-purpose flour with a reliable 1:1 gluten-free baking flour blend that includes xanthan gum or a similar binder. Also confirm that the baking powder, cinnamon, sugars, butter, and any packaged ingredients are labeled gluten free, since brands and manufacturing practices can vary. Because gluten-free biscuit dough can be slightly more delicate, handle it gently and add the milk gradually so the dough does not become too wet. Chilling the shaped biscuits briefly before baking can also help them hold their shape better. For anyone with celiac disease or severe gluten sensitivity, use clean bowls, cutters, parchment, baking sheets, and utensils to avoid cross-contact.