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Ingredients
Scale
- 2 cups self-rising flour
- 2 tablespoons firmly packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1 ¼ cups sweet potatoes (cooked, cooled, and mashed)
- 6 tablespoons unsalted butter (melted and cooled)
- ¼ cup cold buttermilk
Instructions
- Preheat oven to 350°F (175°C) and prepare a cookie sheet.
- Whisk together self-rising flour, brown sugar, baking powder, and cinnamon in a bowl.
- In another bowl, combine mashed sweet potatoes, melted butter, and buttermilk.
- Pour the sweet potato mixture into the dry ingredients and stir until just combined.
- Flour a surface, transfer the dough, and roll to a thickness of ⅓ to ½ inch.
- Cut out biscuits and place them on the cookie sheet.
- Bake for about 10 minutes until set and fluffy. Serve warm.
Notes
Use thoroughly cooked and cooled sweet potatoes for the best texture.
Avoid overmixing the dough to keep biscuits light and fluffy.
Consider adding herbs like rosemary for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 250
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 3
- Cholesterol: 15