Go Back
+ servings
Closeup of a stack of Flaky Sweet Potato Biscuits
Print Recipe
4.86 from 7 votes

Flaky Sweet Potato Biscuits

There's nothing as delicious as homemade Flaky Sweet Potato Biscuits----I promise! They make for the perfect side, breakfast meal with a bit of jam or butter, or even as a snack.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Brunch, Side Dish
Keyword: baked, baking, biscuits, flaky, homemade, kid-friendly, savory, side dish, snack, sweet, sweet potatoes, thanksgiving, vegetarian
Servings: 10 biscuits
Calories: 248kcal
Author: Shanika

Ingredients

BISCUITS:

  • 4 cups organic all-purpose flour
  • 1 ½ Tbsps baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon sea salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • 1 cup unsalted butter, grated or cubed (See Notes!)
  • ½ cup sweet potato puree (See Post for more info!)
  • 1 ½ cups buttermilk (See Notes for Dairy-Free option!)
  • 1 cup Almond milk (You can use your favorite plant-based milk or regular dairy milk)
  • 2 Tbsps pure maple syrup + 1 Tbsp!
  • 2 Tbsps unsalted butter, melted (For brushing; optional)

EGG WASH:

  • 1 egg, beaten
  • 1 tablespoon Almond milk (You can use your favorite plant-based milk or regular dairy milk)

Instructions

  • Preheat the oven to 400 degrees Fahrenheit and line TWO baking sheets with parchment paper.

TO MAKE HOMEMADE BUTTERMILK:

  • If making your own buttermilk, add the organic heavy cream and lemon juice together in a measuring cup, stirring to combine and allowing it to sit for 2-3 minutes until mixture has thickened.

TO MAKE THE BISCUITS:

  • In a bowl, add the flour, baking powder, baking soda, cinnamon, allspice, and salt, whisking them all together until combined.
  • Add the grated (or cubed) butter and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold buttermilk, milk, sweet potato puree, and 2 Tbsps maple syrup and stir (working it together with one hand) until the dry ingredients are moistened and able to form into a ball. NOTE: If the ingredients feels a little too dry, add 1 tablespoon of cold heavy cream at a time, until it’s moistened BUT not too wet!
  • Add the dough onto a lightly floured surface and gently pat (or roll using a rolling pin) into an 8-inch square (about 1-inch thick). Then use a bench scraper (or large knife) to cut the dough into 4 equal squares. Stack the squares atop each other and pat or roll into an 8-inch square again. Repeat this process about 2 more times (patting/rolling and stacking).
  • Using a biscuit cutter, press it into the dough (NO twisting), lift, and remove the circular biscuit shaped dough and place unto baking sheet. Repeat until all biscuits are cut out. NOTE: Be sure to space out the dough about 1-inch apart when on the baking sheet.
  • Once done, add to the fridge for 10-15 minutes to chill slightly.
  • Remove from the fridge and brush the tops with egg wash (beaten egg + milk + remaining 1 tablespoon maple syrup mixed together) to ensure that they are golden brown with a little extra flavor.
  • Bake in the oven 15-18 minutes or until golden brown and everything looks crispy. Remove from oven and let cool until warm and brush with melted butter, if desired. Serve and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Leftovers can be stored in an airtight container for up to 1 week in the refrigerator. To serve warm in the oven or heat in the microwave.
  • FREEZE: For longer storage–the biscuits can be stored in the freezer. After they have baked and are completely cooled, simply individually wrap the biscuits with foil paper or plastic wrap and add them to a zip loc bag and freeze.
  • FOOD PROCESSOR FOR DOUGH: If using a food processor to incorporate buttermilk to flour/butter mixture, ONLY ADD ¼ cup of milk AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. 
  • GRATED + CUBED BUTTER: To create a beautifully crumbly and flaky biscuit, I suggest grating 1 stick of butter and cutting the second stick into cubes. To grate your butter, add the 1 stick to a freezer for 15 minutes. Remove from freezer and using a grater, grate into pieces. 
  • SALTED VS. UNSALTED BUTTER: You can always substitute the salted butter with unsalted butter. When doing so, you can omit the salt as an ingredient.
  • DAIRY-FREE OPTION: To make these flaky biscuits dairy-free, simply substitute the butter with vegan butter (cold + cut into pieces) and make your own dairy-free 'buttermilk' by mixing plant-based milk with lemon juice.
  • EQUIPMENT: Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with these Flaky Sweet Potato Biscuits. Everything from my fave baking sheets, parchment paper, mixing bowls, wooden spoons, pastry cutter, and more. SEE THEM HERE!

Nutrition

Calories: 248kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 536mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2845IU | Vitamin C: 3mg | Calcium: 196mg | Iron: 3mg