Get ready for the ultimate fluffy, buttery, slightly sweet biscuit experience with these amazing Fluffy Sweet Potato Biscuits! This recipe creates incredibly tender biscuits incorporating mashed sweet potato for moisture and flavor, enhanced with a hint of cinnamon. But the magic doesn’t stop there – they’re served with a divine Salted Cranberry Maple Butter that perfectly balances sweet, salty, and tart. While the original inspiration might hint at holiday tables, I find these Sweet Potato Biscuits are a fantastic addition to any special brunch or dinner, any time of year – perfect for a lovely spring weekend baking project like today, May 1st!
Why You’ll Love These Sweet Potato Biscuits
- Incredibly Fluffy & Tender: The combination of sweet potato, buttermilk, and proper technique yields super soft biscuits.
- Unique Sweet Potato Flavor: Adds moisture, natural sweetness, and a lovely color.
- Amazing Compound Butter: The salted cranberry maple butter is easy to make and absolutely addictive!
- Impressive Side Dish: Elevates any meal, from brunch to dinner.
- Surprisingly Simple: Uses standard biscuit-making methods.
Ingredients for Fluffy Sweet Potato Biscuits
Here’s what you’ll need to bake these fluffy biscuits and whip up the special butter. The full list with measurements is in the recipe card below.
Sweet Potato Biscuits
- All-purpose flour (plus extra for kneading) (Dry Ingredient)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Light brown sugar (Sweetener)
- Cold unsalted butter, cut into small cubes (Fat)
- Mashed sweet potato* (Vegetable) (Ensure it’s cooked and mashed smoothly)
- Cold buttermilk (Dairy) (See Tips for substitute)
- Melted butter (for brushing tops) (Fat)
- Flaky sea salt (for sprinkling) (Seasoning)
Salted Cranberry Maple Butter
- Unsalted butter, softened to room temperature (Fat)
- Flaky sea salt (Seasoning)
- Pure maple syrup (Sweetener)
- Canned whole berry cranberry sauce* (Fruit Preserve) (Or substitute – see Variations)
(Notes refer to original recipe details regarding sweet potato prep and cranberry sauce type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the cranberry maple butter with these Sweet Potato Biscuits, but feel free to customize!
- Different Butter: Make a simple maple butter (omit cranberry/salt), a cinnamon honey butter, or serve with plain salted butter.
- Herb Biscuits: Omit cinnamon/brown sugar, add savory herbs like rosemary or sage to the biscuit dough.
- Add Nuts: Fold chopped pecans or walnuts into the biscuit dough.
- No Cranberry Sauce? If canned cranberry sauce isn’t available or desired, you can make a quick berry compote by simmering fresh or frozen cranberries (or raspberries/blueberries) with a little maple syrup and orange juice until thickened, then cool and fold into the butter. Or simply make salted maple butter.
- Make it Cheesy: Fold some shredded sharp cheddar or Gruyere into the dough (omit cinnamon/brown sugar).
- Buttermilk Substitute: If you don’t have buttermilk, add ¾ teaspoon of white vinegar or lemon juice to ¾ cup of regular milk and let it sit for 5 minutes before using.
How to Make Fluffy Sweet Potato Biscuits
Let me guide you through making these amazing Sweet Potato Biscuits and the special butter:
Make the Sweet Potato Biscuits
- Combine Dry Ingredients: In a medium bowl, I whisk together the all-purpose flour, baking powder, salt, cinnamon, and brown sugar.
- Cut in Butter: I add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or just my fingertips, I cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. (Those butter pieces create steam and flaky layers!)
- Combine Wet Ingredients: In a separate small bowl, I whisk together the mashed sweet potato and the cold buttermilk until combined.
- Mix Dough: I add the buttermilk mixture to the flour mixture and gently fold everything together with a rubber spatula just until a shaggy dough forms. (Don’t be afraid to get in there briefly with your hands to bring it together, but avoid overmixing!) The dough will be sticky.
- Knead & Fold (for Layers!): I generously flour my countertop and turn the sticky dough out onto it. I sprinkle about 2 tablespoons of flour onto the dough. Gently, I knead it just several times (maybe 5-6 folds) to bring it together. If the dough still seems overly sticky, I add another spoonful of flour or two, but try not to add too much. I pat the dough into roughly a 1-inch thick disk or rectangle. Then, I perform a few folds: roughly fold it in half, then in quarters, patting it back down to 1-inch thickness after each set of folds. I repeat this folding process 2-3 times. This folding technique helps create those desirable flaky biscuit layers!
- Cut Biscuits: Finally, I form the dough again into an even disk about 1-inch thick. Using a floured 3-inch biscuit cutter, I press straight down (don’t twist!) to cut out my biscuits. I gather the scraps gently without overworking them, pat them out again, and cut more biscuits until I have about 6 total.
- Chill: I place the cut biscuits on a parchment-lined baking sheet and chill them in the fridge for 15 minutes. Chilling helps the biscuits rise higher and keeps the butter cold.
Bake the Biscuits
- While the biscuits chill, I preheat my oven to 425°F (220°C).
- Once the biscuits have chilled, I brush their tops with melted butter and sprinkle each biscuit top with a few good pinches of flaky sea salt.
- I bake for 18-22 minutes, or until the Sweet Potato Biscuits are puffed, fluffy, and beautifully golden brown on the edges and tops.
- I let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Make the Salted Cranberry Maple Butter
- While the biscuits bake or cool, I make the delicious butter. In a medium bowl, I simply mix together the softened unsalted butter, flaky sea salt, pure maple syrup, and the canned whole berry cranberry sauce using a spoon or rubber spatula until everything is well combined.
Serve
- Serve warm biscuits with the cranberry maple butter!
Tips and Tricks for the FLUFFIEST Biscuits
Here are my secrets for achieving ultimate Sweet Potato Biscuit fluffiness:
- COLD Butter: Use very cold, cubed butter and work it into the flour quickly to keep those pieces intact for flaky layers.
- COLD Buttermilk: Cold liquid also helps keep the butter solid.
- Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing develops gluten and makes biscuits tough.
- Folding Technique: Gently folding the dough over itself a few times (lamination) creates those beautiful, flaky layers. Don’t over-knead, though!
- Straight Down Cut: Press the biscuit cutter straight down without twisting. Twisting can seal the edges and prevent a high rise.
- Chill Before Baking: A short chill helps the biscuits rise taller and prevents spreading.
How to Serve
These Fluffy Sweet Potato Biscuits are best served warm with their special butter! Enjoy them:
- As a Side Dish: Fantastic with holiday dinners (like Thanksgiving or Easter), roasted chicken, pork, or ham.
- For Brunch: A wonderful addition to any brunch spread.
- As a Snack: Delicious on their own or with just a smear of the cranberry maple butter.
- With Soup or Stew: Great for dipping.
Serve warm!
Make Ahead and Storage
- Compound Butter: The Salted Cranberry Maple Butter can be made up to a week ahead and stored covered in the refrigerator. Let soften slightly at room temperature before serving.
- Biscuit Dough: You can cut the biscuits, place them on the baking sheet, cover tightly, and refrigerate for up to 24 hours before baking (brush with butter and salt just before baking).
- Baked Biscuits: Biscuits are best enjoyed fresh and warm. Store leftover cooled biscuits in an airtight container at room temperature for 1-2 days.
- Reheating: Reheat briefly in a low oven or toaster oven to restore warmth and slight crispness.
FAQs about Fluffy Sweet Potato Biscuits
- Can I use canned sweet potato puree?
- Yes, ensure it’s 100% pure sweet potato puree (not sweet potato pie filling) and unsweetened. The moisture content might vary slightly from home-mashed.
- What if I don’t have buttermilk?
- You can make a quick substitute! Add ¾ teaspoon of white vinegar or lemon juice to ¾ cup of regular milk. Let it sit for 5 minutes before using in the recipe.
- Can I substitute the canned cranberry sauce?
- Yes, you can make a quick compote (see Variations) or simply omit it and make a delicious Salted Maple Butter instead for your Sweet Potato Biscuits.
Enjoy these incredibly fluffy, flavorful, and slightly sweet Fluffy Sweet Potato Biscuits with Salted Cranberry Maple Butter! They are a truly special treat.
Print
Fluffy Sweet Potato Biscuits with Salted Cranberry Maple Butter
- Prep Time: 20 minutes
- Chill Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 6-8 1x
- Category: Appetizer, Bread, Side, Snack, Biscuit, Thanksgiving
- Cuisine: American
Description
These Fluffy Sweet Potato Biscuits with Salted Cranberry Maple Butter are the ultimate carby addition to your Thanksgiving menu! The sweet potato biscuits are super fluffy and buttery, and the salty-sweet maple butter sends them over-the-top!
Ingredients
Scale
For the Sweet Potato Biscuits:
- 2 cups + 2 tablespoons (265g) all-purpose flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 tablespoon packed light brown sugar
- 1/2 cup (1 stick, 113g) cold unsalted butter, cut into small cubes
- 3/4 cup mashed cooked sweet potato*, cooled
- 3/4 cup cold buttermilk
- Melted butter, for brushing the tops
- Flaky sea salt, for sprinkling on tops
For the Salted Cranberry Maple Butter:
- 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
- 1/2 teaspoon flaky sea salt
- 2 tablespoons pure maple syrup
- 3 tablespoons canned whole berry cranberry sauce
Instructions
1. Make the Sweet Potato Biscuits:
- Combine Dry Ingredients: In a large bowl, whisk together the 2 cups + 2 tablespoons all-purpose flour, baking powder, salt, cinnamon, and brown sugar.
- Cut in Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the cooled mashed sweet potato and the cold buttermilk until combined.
- Combine Wet and Dry: Add the buttermilk mixture to the flour mixture. Fold together gently with a rubber spatula until just combined. The dough will be sticky. Do not overmix.
- Knead and Fold: Generously flour your countertop. Turn the sticky dough out onto the floured surface. Sprinkle 2 tablespoons of flour over the dough. Gently knead it just a few times (4-5 times) to bring it together. If it’s still overly sticky, add another tablespoon or two of flour. Pat the dough into a rectangle about 1 inch thick. Fold the dough into thirds (like a letter), then gently pat it out again to 1 inch thick. Repeat this folding and patting process 2-3 more times to create layers.
- Cut Biscuits: Form the dough into a final 1-inch thick disk or rectangle. Using a floured 3-inch biscuit cutter, cut out biscuits by pressing straight down (do not twist the cutter). Place the cut biscuits on a parchment-lined baking sheet. Gently gather the scraps, pat out again to 1-inch thickness, and cut more biscuits until you have 6-8 total.
- Chill Biscuits: Place the baking sheet with the cut biscuits in the refrigerator to chill for 15 minutes.
2. Bake the Biscuits:
- Preheat Oven: While the biscuits chill, preheat the oven to 425°F (220°C).
- Top and Bake: Remove the chilled biscuits from the fridge. Brush the tops lightly with melted butter and sprinkle each biscuit top with a few pinches of flaky sea salt. Bake for 18-22 minutes, or until the biscuits are tall, fluffy, and golden brown on the edges and tops.
3. Make the Salted Cranberry Maple Butter:
- While the biscuits are baking or cooling, prepare the butter. In a medium bowl, combine the softened butter, flaky sea salt, maple syrup, and whole berry cranberry sauce.
- Mix together with a spoon or rubber spatula until well combined and relatively smooth (some small cranberry pieces will remain).
4. Serve: Let the baked biscuits cool on the pan for a few minutes, then serve warm with a generous spread of the Salted Cranberry Maple Butter.
Notes
- Sweet Potato: Use baked or steamed sweet potato that has been mashed and cooled completely. Ensure it’s not watery.
- Cold Ingredients: Keeping the butter and buttermilk cold is crucial for creating flaky biscuit layers. Chilling the cut biscuits before baking also helps them rise tall.
- Folding Dough: The folding technique (lamination) helps create distinct, flaky layers in the biscuits. Handle the dough gently.
- Cranberry Sauce: Canned whole berry cranberry sauce is specified and adds texture. Jellied sauce will incorporate differently.
- Storage: Store leftover biscuits in an airtight container at room temperature for 1-2 days. Store leftover butter covered in the refrigerator for up to a week.