Sweet Potato Biscuits
These flavorful Sweet Potato Biscuits are easy to make and perfect for any time but especially for fall and the holidays!Top with a pat of butter, or if you like them extra sweet, add a drizzle of honey!
Servings: 10 biscuits
Calories: 165kcal
Ingredients
- 1 sweet potato medium sized
- ½ cup milk divided
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter cut into pats
Instructions
- Preheat the oven to 425 degrees.
- Prepare a baking sheet with parchment paper or use a baking stone.
- Scrub and prick the sweet potato with a fork several times. Wrap in a paper towel.
- Place in a microwave-safe bowl and cook in the microwave for 5 minutes. If not soft, heat again for 30 seconds.
- Allow the potato to cool enough to touch and then remove the skin. Mash the potato with a fork.
- Add ⅓ cup of the milk to the potato and stir well.
- In a food processor, pulse together the dry ingredients: flour, sugar, baking powder, and salt.
- Add the butter and pulse until the mixture resembles coarse meal. Add the sweet potato mixture and pulse just enough to combine.
- To the mixture, add the remaining milk a little at a time until all the flour is moistened and the mixture comes together.
- On a lightly floured surface, turn out the dough fold 2 or 3 times.
- Pat the dough out until ½ inch thick.
- Cut the dough with a 2 to 2 ½ inch round biscuit cutter. Combine scraps to make additional biscuits.
- Place the biscuits on the prepared baking sheet and bake for 12 to 14 minutes or until light golden brown.
Notes
One medium sweet potato equals about 1 cup mashed sweet potatoes.
Nutrition
Serving: 1biscuit | Calories: 165kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 431mg | Potassium: 117mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3436IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
