2 ¼ cup all-purpose flour (270 grams)
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
1 cup sweet potato puree , see Note (227 grams)
¾ cup cold buttermilk (177 ml)


1.Preheat oven to 400°F. Line a sheet pan with parchment paper.
2.In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients with a pastry blender. Combine the sweet potato puree and buttermilk and then add to the rest flour mixture. Mix with a rubber spatula and then your hands to bring the mixture together into a ball.
3.On a lightly floured surface, pat the dough to about 1 inch thick. Use 3-inch round cutter to cut dough into 8 rounds. Place on prepared sheet pan and bake until edges are golden, 15-18 minutes. Serve immediately. Store biscuits in an airtight container at room temperature for up to 3 days.
4.To make sweet potato puree, prick 2 regular sized sweet potatoes with a fork. Bake at 350°F until tender, about 45 minutes. Let cool, then peel off skin and mash with a fork.

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