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Sweet Potato Biscuits with Whipped Brown Butter Recipe

★★★★★

4.8 from 142 reviews
  • Author: Hailey
  • Total Time: 1 hour
  • Yield: 12 medium-sized biscuits 1x
  • Diet: Vegetarian

Description

These Sweet Potato Biscuits with Whipped Brown Butter are a comforting and delicious twist on classic biscuits, combining tender, flaky texture with the natural sweetness of sweet potatoes. The biscuits are baked to golden perfection and served with a rich, nutty whipped brown butter that adds a luxurious finish. Perfect for breakfast, brunch, or a hearty snack.

Ingredients

Scale

Dry Ingredients

  • 3 1/2 cups All-Purpose Flour
  • 4 tablespoons Brown Sugar
  • 5 teaspoons Baking Powder
  • 1 teaspoon Baking Soda

Wet Ingredients

  • 2/3 cup Buttermilk
  • 1 1/2 cups Sweet Potato Purée (from steamed sweet potatoes)

Butter

  • 3/4 cup very cold Salted Butter (for dough)
  • 1 cup Salted Butter (for browned butter)
  • 1 tablespoon melted Butter (for brushing)

Other

  • 2 packages Sweet Potato (for steaming and pureeing)

Instructions

  1. Steam and puree sweet potatoes: Follow the package instructions to microwave steam the 2 packages of sweet potatoes, increasing the time by two extra minutes to ensure softness. Once steamed and cooled enough to handle, process the sweet potatoes in a food processor until completely smooth, resembling baby food consistency. Chill the sweet potato purée in the fridge until completely cool.
  2. Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the biscuits.
  3. Mix dry ingredients: In a large bowl, combine the all-purpose flour, brown sugar, baking powder, and baking soda. Stir well to distribute the leavening evenly.
  4. Cut in cold butter: Using a pastry cutter or two knives, cut the very cold 3/4 cup salted butter into the dry ingredients until the mixture resembles a coarse meal with pea-sized bits of butter. Chill this mixture in the refrigerator or freezer for a few minutes to keep it cold while preparing wet ingredients.
  5. Combine wet ingredients: Mix together the chilled sweet potato purée and buttermilk. Gently stir this mixture into the flour mixture, being careful not to overmix to maintain biscuit tenderness.
  6. Knead and chill the dough: Turn the dough onto a floured surface and knead lightly just until it comes together, leaving a slightly lumpy texture. If sticky, add flour 1/4 cup at a time. Shape into a ball, place in a bowl, and chill in the fridge or freezer for 5 minutes.
  7. Roll and cut biscuits: Remove dough from the bowl, place on a lightly floured surface, and roll out to 1-inch thickness. Using a 3-inch biscuit cutter, cut biscuits without twisting to avoid pinching edges. Gather scraps, reform, and repeat cutting.
  8. Chill biscuits before baking: Place cut biscuits close together in a buttered cake pan. Chill in the fridge or freezer for 5-10 minutes, then brush the tops with 1 tablespoon melted butter.
  9. Bake biscuits: Bake in the preheated oven for 20-25 minutes until biscuits are golden brown.
  10. Make whipped brown butter: In a large saucepan over medium-high heat, melt 1 cup salted butter. Allow it to foam and brown, turning a toasty-brown with a nutty aroma. Remove from heat and transfer to a heat-safe container. Chill in the fridge overnight until hardened.
  11. Whip the brown butter: Let the browned butter soften, then beat it in a stand mixer on medium speed until fluffy and able to form stiff peaks.
  12. Serve: Serve the warm sweet potato biscuits with a dollop of whipped brown butter and enjoy the warm, sweet, and nutty flavors together.

Notes

  • Make sure the butter used in the dough is very cold to achieve flaky biscuits.
  • Do not overmix the dough to keep the biscuits tender.
  • Chilling the dough and formed biscuits helps improve the biscuit texture and rise.
  • Use a gentle up-and-down motion with the biscuit cutter without twisting to get the best rise.
  • The whipped brown butter can be made a day ahead and kept chilled for ease.
  • Sweet potatoes should be fully cooled before pureeing to prevent soggy dough.
  • If sweet potato purée is too wet, strain excess moisture before mixing into dough.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Keywords: Sweet Potato Biscuits, Brown Butter, Whipped Brown Butter, Fall Biscuits, Savory Biscuits, Holiday Baking, Buttermilk Biscuits, Breakfast Biscuits

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