Sweet Potato Biscuits – a delicious recipe with flour, whole wheat flour, baking powder, salt, unsalted butter, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450 degrees.
2
Combine all dry ingredients and mix well.
3
Cut butter into small pieces and add to flour mixture.
4
Using your fingertips, work the butter into flour until the mixture is the consistency of corn meal.
5
In a separate bowl, combine milk and sweet potato.
6
Mix well.
7
Add this liquid to dry ingredients.
8
Mix until just combined.
9
Turn dough out onto a lightly floured surface.
10
Pat out dough to half-inch thickness.
11
With a sharp biscuit cutter, cut out rounds, trying to have the fewest scraps possible.
12
Place dough rounds, touching, on an ungreased baking sheet.
13
Re-form scraps and cut out again.
14
Bake 8 to 10 minutes, until golden brown.
643
kcal
Calories
47
g
Fat
52
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ cup whole wheat flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.
Yes, Sweet Potato Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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