Ingredients

2 cups + 2 tablespoons all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon cinnamon

1 tablespoon light brown sugar

1/2 cup cold unsalted butter, cut into small cubes

3/4 cup mashed sweet potato

3/4 cup cold buttermilk

Melted butter for brushing the tops

Flaky sea salt for sprinkling on tops

1/2 cup 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

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter, fork, or your hands until the mixture resembles coarse, pea-sized crumbs.

Step 2: In a separate bowl, whisk the mashed sweet potato with the cold buttermilk until smooth. Add this mixture to the flour mixture and fold together gently with a rubber spatula or with your hands until just combined. The dough will be sticky.

Step 3: Generously flour your countertop and turn the dough out onto it. Sprinkle 2 tablespoons of flour over the dough and knead several times. Add a little more flour if it remains too sticky. Pat dough into a 1-inch thick disk, then fold it roughly in half, then in quarters, repeating this a few times to create layers. Reform into a 1-inch thick disk.

Step 4: Using a floured 3-inch biscuit cutter, cut out biscuits. Gather scraps, reshape, and cut until you have 6 biscuits. Place them on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes.

Step 5: Preheat your oven to 425℉ (220℃). Brush the tops of the chilled biscuits with melted butter and sprinkle with flaky sea salt. Bake for 18-22 minutes until golden brown and fluffy. Let cool slightly before serving.

Step 6: Meanwhile, prepare the salted cranberry maple butter by mixing the softened butter, flaky sea salt, maple syrup, and cranberry sauce together in a medium bowl until well combined.

Step 7: Serve the warm biscuits with a generous spread of the salted cranberry maple butter for a perfect sweet-savory combination.

Tips & Variations

Use cold butter and cold buttermilk to help create flaky biscuit layers.

For a dairy-free version, substitute softened butter and buttermilk with plant-based alternatives.

Add chopped pecans or walnuts to the biscuit dough for added texture and flavor.

Use fresh cranberry sauce if available for a brighter fruit flavor in the butter.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze the biscuits in a sealed bag for up to 1 month. Reheat gently in a warm oven or toaster oven. The cranberry maple butter can be stored in the refrigerator for up to 1 week — soften before spreading.

FAQs

Can I make the biscuit dough ahead of time?

Yes, you can prepare the dough, cut the biscuits, and store them covered in the fridge for up to 24 hours before baking. This can enhance the flavor and texture.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to curdle before using as a substitute.