Description

These Fluffy Sweet Potato Biscuits are tender, layered, and lightly spiced with cinnamon. Paired with a luscious Salted Cranberry Maple Butter, they provide a perfect balance of sweet and savory flavors. Ideal for breakfast or brunch, these biscuits are made with mashed sweet potatoes and buttermilk for extra moisture and richness.

Ingredients

Scale

For the Sweet Potato Biscuits

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 (about 1 medium sweet potato, cooked and mashed)
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 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

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, and light brown sugar until well combined.
Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, fork, or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Combine Wet Ingredients: In a separate bowl, whisk together the mashed sweet potato and cold buttermilk until smooth. Pour this mixture into the flour and butter mixture.
Form the Dough: Fold the wet and dry ingredients together gently with a rubber spatula or your hands until just combined. The dough will be sticky but cohesive.
Knead with Flour: Generously flour your countertop and turn the dough out onto it. Sprinkle 2 tablespoons of flour over the dough and knead several times to combine. If still sticky, add small additional amounts of flour. Pat the dough into a 1-inch thick disk.
Create Layers: Fold the dough in half, then in quarters, and repeat this folding a few times to build layers for flakiness. Reform the dough into a 1-inch thick, even disk.
Cut Biscuits: Using a floured 3-inch biscuit cutter, cut the dough into six biscuits. Gather scraps and re-roll if needed to cut remaining biscuits.
Chill Dough: Place biscuits on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes to firm up.
Preheat and Bake: Preheat the oven to 425°F (220°C). 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.
Make the Butter: While the biscuits bake, mix together the softened butter, flaky sea salt, pure maple syrup, and whole berry cranberry sauce in a bowl until combined and smooth.
Serve: Allow biscuits to cool for a few minutes after baking, then serve warm with the salted cranberry maple butter for spreading.

Notes

Ensure the butter is very cold to create flaky biscuit layers.
Do not overmix the biscuit dough to keep it tender.
Use freshly mashed sweet potato without excess moisture for best texture.
Chilling the dough before baking helps the biscuits maintain their shape and rise better.
The salted cranberry maple butter can be made ahead and stored refrigerated.
For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a splash of vinegar, and use dairy-free butter alternatives.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: sweet potato biscuits, homemade biscuits, cranberry maple butter, breakfast biscuits, flaky biscuits, sweet potato recipes, holiday breakfast