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Sweet-Potato Biscuits

Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits-perfect to serve with Thanksgiving dinner.

  • prep: 25 mins
    total time: 1 hour 20 mins
  • yield: Makes 8

Ingredients

  • 1 3/4 cups all-purpose flour, plus more for kneading and shaping
  • 2 tablespoons light-brown sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
  • 3/4 cup Sweet-Potato Puree, chilled
  • 1/3 cup buttermilk

Directions

  1. Step 1

    Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).

  2. Step 2

    Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

  3. Step 3

    Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

Source
Everyday Food, November 2003

Reviews (7)

  • 23 Aug, 2012

    This recipe is a hit time and time again -- rather than all the fuss of making puree, I simply microwaved the potato and then mashed it and threw it in the fridge until we were ready for make the dough -- This recipe is a keeper!

  • 25 Nov, 2011

    THE BEST I ever made! Every one LOVED them. lite and fluffy. I made the puree the day before with fresh ginger, juice of one orange and orange zest. jUsed pumpkin pie spice with cake flour. Canned yams (large can) It was enough for 4 batches baked two batches and put three pans in the freezer, one was mini muffins for Christmas entertaining.

  • 8 Dec, 2010

    these biscuits are divine! i made the puree then the biscuits right after. i don't have a food processor so i used a hand mixer. there were a few small lumps, but i didn't mind. it added 'character' to the biscuits. the sweet potato puree made them light and fluffy. my kids loved them too! i will make these next year for the big day, no question. thanks for another great recipe, mslo team.

  • 7 Dec, 2010

    Dough is not pliable like traditional biscuit dough. It was VERY sticky. I used way ore flour just to be able to work the dough. Might refirgerate after mixing, but the puree made my dough tacky. Didn't affect the taste though. Yummy. Would make good drop buscuits.

  • 5 Dec, 2010

    I tried these for our Thanksgiving celebration and they were an hit! Their sweet flavour was excellent accompaniment to our Apple Cider Gravy and Rosemary Cranberry Sauce. I used whole wheat flour to make them more health conscious and their fluffiness was not compromised. They will surely be back on the table next year!

  • 26 Nov, 2010

    Very good, but not worth the extra trouble unless you already have pureed sweet potatoes as a side dish. A bit sweeter than regular biscuits. Makes more than 8.

  • 15 Oct, 2010

    These biscuits had great flavor, but turned out a bit chewy ...... maybe I worked the dough too much? Yummy biscuits anyhow :)