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Published by: Priscilla Michele

Golden Sweet Potato Biscuits with Maple Brown Sugar Butter

Tender, flaky sweet potato biscuits made with frozen butter and cold buttermilk, served warm with homemade maple brown sugar butter.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 biscuits
Ingredients Equipment Method Notes

Ingredients
  

  • Sweet Potato Biscuits
  • 2 1/2 cup all purpose flour
  • 3/4 cup unsalted butter, frozen
  • 1 1/2 tbsp baking powder
  • 3 tbsp granulated sugar
  • 1 1/2 tsp salt
  • 1 1/3 cup cups cold buttermilk only use the 1/3 cup if needed
  • 1 cup sweet potato, mashed
  • Maple Brown Sugar Butter
  • 1/2 stick unsalted butter, softened
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tbsp pumpkin spice

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Box grater
  • Whisk/Wooden spoon or rubber spatula
  • Pastry cutter
  • Rolling Pin
  • Biscuit Cutter
  • Baking sheet
  • Parchment Paper
  • Wire cooling rack

Method
 

  1. Cook and mash the sweet potato until smooth. Measure 1 cup and allow it to cool.
  2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, baking powder, sugar, and salt.
  4. Grate the frozen butter into the flour mixture or cut it into very small pieces. Gently work it into the flour, leaving small pieces of butter visible.
  5. In a separate bowl, combine the mashed sweet potato with the cold buttermilk.
  6. Pour the sweet potato mixture into the dry ingredients and gently stir until a shaggy dough forms.
  7. Turn the dough onto a lightly floured surface.
  8. Gently pat the dough into a rectangle, fold it in half, and gently press it back down. Repeat the folding process several times to create layers.
  9. Pat the dough to approximately ¾–1 inch thick.
  10. Cut biscuits using a biscuit cutter, pressing straight down without twisting.
  11. Place the biscuits on the prepared baking sheet.
  12. Bake until the biscuits are puffed and golden, approximately 15–20 minutes.
  13. While the biscuits bake, combine softened butter, brown sugar, maple syrup, and pumpkin spice. Mix until smooth.
  14. Serve the warm biscuits with maple brown sugar butter.

Notes

  • Keep the butter frozen until you're ready to use it.
  • Keep the buttermilk cold.
  • Mix the mashed sweet potato with the buttermilk before adding it to the dry ingredients.
  • Add additional buttermilk only if the dough is too dry to come together.
  • Avoid overmixing the dough.
  • Fold the dough several times rather than kneading it. This creates layers that contribute to a flaky biscuit.
  • Press the biscuit cutter straight down rather than twisting.
  • Sweet potato moisture can vary, so the exact amount of buttermilk needed may vary slightly.