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Sweet Potato Biscuits

Course: Bread
Servings: 12 biscuits
Calories: 191kcal
Author: Costco Connections
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Ingredients 

  • 2 ¼ cups all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 1 pinch nutmeg freshly grated
  • ½ tsp cinnamon ground
  • ¾ cup mashed sweet potatoes cold
  • ¼ cup sorghum molasses
  • ¾ cup full-fat buttermilk plus more for brushing
  • 8 tbsp unsalted butter cut into small cubes and chilled in freezer for 15 min

Instructions

  • Preheat oven to 4500F.  Line a baking sheet with parchment paper.
  • Sift the flour, baking powder, baking soda, salt, nutmeg, and cinnamon into a large mixing bowl; set aside.  In a medium bowl, mix the mashed sweet potatoes with the sorghum and buttermilk until smooth and creamy; set aside.
  • With a pastry cutter or two knives, cut the butter into the flour mixture until it's fully incorporated and has a coarse, mealy consistency.
  • Make a well in the center of the flour-butter mixture.  Pour the sweet potato mixture into the well.  With a rubber spatula, begin folding it into the dry ingredients.  Mix just to the point that a dough forms.  Do not overmix.
  • Turn out the dough onto a floured surface and roll out to 1-inch thick.  Dust a 3-inch round biscuit cutter with flour (or a 1 1/2- or 2-inch cutter for cocktail-size biscuits), and cut out the biscuits.  Transfer them to the prepared baking sheet, spacing them about 1 inch apart.  Brush the tops of the biscuits with buttermilk.  Bake for 14 to 18 minutes, until golden brown.  Serve the biscuits hot.

Nutrition

Calories: 191kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 271mg | Potassium: 277mg | Sugar: 6g | Vitamin A: 1440IU | Vitamin C: 0.2mg | Calcium: 84mg | Iron: 1.5mg