North Carolina Sweet Potato Biscuits
Tender buttermilk biscuits enriched with mashed sweet potato, reflecting the state's status as the nation's top sweet potato producer.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Biscuit cutter
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 9
- carbs
- 28
- protein
- 4
- calories
- 210
Instructions
- 1
Preheat your oven to 425°F. Line a sheet pan with parchment paper.
- 2
Whisk the flour, baking powder, salt, and sugar together in a large bowl.
- 3
Press the cold butter into the flour with a pastry cutter. Stop when it looks like coarse crumbs.
- 4
Stir in the mashed sweet potato and buttermilk. Mix just until a rough dough forms.
- 5
Move the dough onto a floured surface. Gently pat it down until it is 3/4 inch thick.
- 6
Cut out rounds with a biscuit cutter. Place each piece onto the sheet pan.
- 7
Bake for 12-15 minutes until lightly golden on top.
- 8
Serve the biscuits warm with butter.
Chef's tips
Keep the butter cold and mix quickly so the biscuits stay light and flaky. Do not overwork the dough or the biscuits will become tough.
Storage
Store in an airtight container at room temperature for 2 days.
Reheating
Warm in a 300°F oven for 5-8 minutes.
Common mistakes to avoid
- •Mixing the dough too much, which makes the biscuits heavy and tough
- •Using warm butter, which stops flaky layers from forming
Serving suggestions
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