Description
Soft, fluffy sweet potato and sage biscuits perfect for a cozy weekday breakfast with warming autumn flavors.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon ground black pepper
- 1 cup cooked and mashed sweet potato (preferably roasted or baked)
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk (or milk with 1 tablespoon lemon juice or vinegar)
- 1 tablespoon maple syrup (optional, for slight sweetness)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sage, and black pepper.
- Add cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in mashed sweet potato until evenly combined.
- Pour in buttermilk and maple syrup (if using). Stir gently until just combined. Do not overmix.
- Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle.
- Use a round biscuit cutter to cut out biscuits and place them on the prepared baking sheet.
- Bake for 12-15 minutes until biscuits are golden brown on top.
- Serve warm, ideally with butter or honey.
Notes
- Keep butter cold for flaky biscuit texture.
- Handle dough gently to avoid tough biscuits.
- Roasting sweet potato enhances flavor compared to boiling.
- Bake biscuits until just golden for soft inside and crisp top.
- Store biscuits in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days and reheat in the oven at 350°F (175°C) to restore crispness.
- Freeze biscuits in a zip-top bag for up to 2 months; thaw and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American