Incredibly delicious, pillowy soft and tender, and beaming with brown sugar, cinnamon, nutmeg, and cardamom flavor; these sweet potato buttermilk biscuits are such an absolute treat any time of day!
- 1 1/2 cups mashed sweet potato, garnet yams preferred
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1 teaspoon kosher salt, divided
- 1 1/2 cups whole buttermilk
- 4 1/2 cups White Lily self-rising flour, plus more for work surface
- 1 1/2 tablespoons baking powder
- 1/2 cup packed dark brown sugar
- 1 cup (2 sticks) unsalted butter, grated- plus more for topping
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl; combine mashed sweet potato, cinnamon, nutmeg, cardamom, and 1/2 teaspoon salt together. Stir mixture together until fully combined. Then pour in buttermilk and stir again until well combined and set aside.
- In a large bowl, whisk together the flour, baking powder, brown sugar, and remaining 1/2 teaspoon salt. Mix well to break up any larger sugar pieces. Use a box grater to grate butter directly into flour mixture. Then use your fingers to work butter into flour mixture by pinching your fingers into mixture creating pea-sized bits of butter throughout.
- Pour sweet potato mixture into flour mixture and use a rubber spatula to mix until just combined.
- Empty dough out onto a lightly floured surface. Coat your hands in a little flour to handle dough and gently knead dough together. Fold dough onto itself about 2-3 times and then use a rolling pin to roll out dough into a rough rectangle (about 2 inches thick). Add a touch more flour to rolling pin to prevent sticking, only if necessary.
- Use a medium-sized biscuit cutter (or a glass cup) to stamp out biscuits but DO NOT twist cutter/glass when stamping dough. Simply stamp out biscuits (punching down and out) and place onto prepared baking sheet. Make sure biscuits are touching as it helps them to rise tall when placed together. Re-roll any remaining dough scraps to make more biscuits.
- Bake biscuits for 15 minutes or until biscuits are golden brown in color.
- Immediately brush biscuits with more melted butter and enjoy warm.
- Biscuits will keep in an airtight container in the freezer for up to 1 month.
Keywords: sweet potato, biscuits, buttermilk, breakfast, brunch