Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Sweet-Potato Biscuits 3.4 (442) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 26, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 20 mins Yield: 8 Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner. Ingredients 1 ¾ cups unbleached all-purpose flour, plus more for kneading and shaping 2 tablespoons light-brown sugar 2 ½ teaspoons baking powder 1 teaspoon kosher salt ½ teaspoon baking soda 6 tablespoons chilled unsalted butter, cut into pieces, plus ½ tablespoon melted butter and more for pan ¾ cup Sweet Potato Puree, chilled ⅓ cup buttermilk Directions Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 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). Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 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). 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. Rate it Print