Description
These flaky Southern Sweet Potato Biscuits with a hint of spice offer a delightful twist on a timeless classic.
Ingredients
Scale
- 2 cups all-purpose flour
- ¼ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter (cold, grated)
- ⅔ cup whole milk
- ¾ cup mashed sweet potato (from 1 small sweet potato)
Instructions
- Begin by combining your dry ingredients. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, ground cinnamon, ground nutmeg, and kosher salt.
- Retrieve your grated cold butter from the fridge. Gently work the butter into the dry mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together your mashed sweet potato and whole milk until smooth.
- Create a well in the center of the dry ingredients and pour in the sweet potato milk mixture. Stir until just combined.
- Transfer the dough onto a floured surface and gently fold it over itself 3 to 4 times, pressing it flat after each fold. Roll out the dough to a thickness of 1–2 inches, then cut it into rounds.
- Arrange your biscuits on the prepared parchment-lined baking sheet. Bake in the preheated oven for 17–18 minutes or until the tops are a beautiful golden brown.
Notes
Keep your butter cold and avoid overworking the dough to preserve the flaky texture.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Calories: 180 kcal
- Sodium: 200 mg
- Protein: 2 g