Name: fluffy sweet potato biscuits with cinnamon butter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 large sweet potato, peeled and cut into 1 1/2 inch chunks1 1/2 tsp. salt1 Tbs. brown sugar½ cup buttermilk3 cups all-purpose flour. plus additional for dusting4 1/2 tsp. baking powder1 ½ sticks unsalted butter, frozen or well chilled2 tsp. melted butter; Cinnamon Butter1/2 stick (4 Tbs.) unsalted butter, softened1 tsp. honey1/2 tsp. cinnamonPinch salt

fluffy sweet potato biscuits with cinnamon butter

Author: K Kingsley
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: makes 12
Category: breads
Method: bake
Cuisine: American

Print Recipe

Description

Mashed, cooked sweet potato gives these biscuits a soft, fluffy texture, great flavor, and a good dose of color! Perfect with just about any dinner or holiday table, and when slathered with the cinnamon butter, they’re a heavenly way to start the day.

Ingredients

1 large sweet potato, peeled and cut into 1 1/2 inch chunks
1 1/2 tsp. salt
1 Tbs. brown sugar
½ cup buttermilk
3 cups all-purpose flour. plus additional for dusting
4 1/2 tsp. baking powder
1 ½ sticks unsalted butter, frozen or well chilled
2 tsp. melted butter

Cinnamon Butter
1/2 stick (4 Tbs.) unsalted butter, softened
1 tsp. honey
1/2 tsp. cinnamon
Pinch salt

Instructions

1. Put the sweet potato chunks into a large pot and cover with cold water by 2-inches. Stir in 1 tsp. of the salt. Bring to a boil over hight heat. Reduce the heat and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain thoroughly, return to the pot and mash until smooth. You will need 1 1/2 cups mashed sweet potatoes. Let cool.

2. Transfer the cooled mashed potatoes to a medium bowl. Stir in the brown sugar and buttermilk until blended.

3. In a large bowl, whisk together the flour, baking powder and 1/2 tsp. salt. Using the large holes on a box grater set on a sheet of parchment or waxed paper, grate the butter and finely chop the remaining nub. Add the butter to the flour mixture, using your fingers to rub and distribute it and breaking up any large clumps. Add the sweet potato mixture and mix just until evenly blended.

4. Turn the dough out onto a floured board and pat into a 1-inch thick rectangle. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 1- inch thick rectangle again. Repeat the folding and turning 3 to 4 more times.

5. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.

6. Using a 2 1/2-inch round biscuit cutter, cut the dough into 10 to 12 rounds. Re-roll scraps until all the dough is used. You should have about 12 biscuits. Arrange the biscuits on the prepared baking sheet, spacing them evenly. Brush the tops lightly with the melted butter.

7. Bake until lightly golden, 20 to 25 minutes. Cool slightly before serving.

8. Meanwhile, make the cinnamon butter. In a small bowl, mix the butter, honey, cinnamon, and salt. Serve the butter with the warm biscuits.

Notes

The flour and butter mixture can be stored in a zip-top bag and frozen for up to 1 month. the mashed sweet potato can be stored airtight and refrigerated up to 5 days. Then having warm biscuits will be a cinch to make.

Try these other quick bread recipes:
Flaky Bacon and Chive Biscuits
Pumpkin Bread with Cinnamon Cream Cheese

Keywords: sweet potato biscuits, fluffy sweet potato biscuits

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fluffy sweet potato biscuits with cinnamon butter