Servings: 8 biscuits 1x
Scale
Ingredients
- 1 ¾ cups + 2 tablespoons all-purpose flour (235g), plus more for rolling (270g for gluten-free flour)
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ⅛ – ¼ teaspoon ground nutmeg
- 6 tablespoons unsalted butter, cold
- ¾ cup mashed sweet potato, chilled
- ½ cup buttermilk (may substitute ½ cup whole milk + ½ teaspoon white vinegar)
Instructions
- Preheat oven to 425℉. Lightly spray a baking sheet with cooking spray or line with parchment paper and set aside.
- Add flour, sugar, baking powder, salt, baking soda, and nutmeg to a medium bowl and whisk together to combine.
- Using a box grater, grate the cold butter into the flour mixture.
- Use a fork or pastry blender to work the grated butter into the flour mixture until it resembles coarse crumbs. Avoid using your hands as this causes the butter to melt and will not give you the fluffiest biscuits.
- Make a well in the center of the flour mixture. Add the mashed sweet potato and buttermilk to the well and stir until a soft, craggy dough forms. Almost all of the flour will be incorporated into the dough but some may remain on the edges or bottom of the bowl.
- Turn the dough and any loose bits of flour out onto a lightly floured surface. If the dough is very sticky, lightly dust the surface with flour.
- Use your hands to pat the dough into a rectangle 1-inch thick.
- Working quickly, fold the rectangle of dough in half and then press it into a rectangle again.
- Repeat this fold and press process 3 more times). By now all of the flour should be incorporated into the dough.
- Without performing another fold, shape the dough into a rectangle ¾-inch thick. Use your hands or a bench scraper to help make the edges tidy.
- Use a bench scraper or sharp knife to cut the dough into 8 squares making one cut length wise then 3 cuts width-wise.
- Arrange the biscuits on the baking sheet about 1 inch apart.
- Bake for 13-15 minutes or until the bottoms are a very light golden brown and the tops have just the slightest amount of browning in places.
- Remove the biscuits from the oven and allow them to cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Warm biscuits can be brushed with melted butter and sprinkled with flaky sea salt if desired.
- Store any leftover biscuits in an airtight container on the counter for up to 3 days. Reheat for 10-20 seconds in the microwave or warm in the toaster oven before enjoying.
Notes
- To make these gluten-free I recommend using King Arthur Measure For Measure or Bob’s Red Mill Gluten-Free 1:1 Baking Flour in the amount listed above in the recipe card (note measurement is the same but weight will differ if using a scale).
- To make a homemade buttermilk substitute, mix ½ cup whole milk with ½ teaspoon white vinegar and let sit for 5 minutes before adding to the recipe in place of buttermilk.
- I do not recommend using vegan or dairy-free butter for this recipe. This recipe has not been tested with vegetable shortening.
Nutrition Information
- Serving Size: 1 biscuit
- Calories: 211
- Fat: 9 g
- (Sat Fat: 5 g)
- Sodium: 335 mg
- Carbohydrate: 30 g
- (Fiber: 1 g
- Sugar: 4 g)
- Protein: 5 g
- Cholesterol: 24 mg