Sweet Potato Buttermilk Biscuits with Rosemary
Tender, slightly sweet biscuits made with mashed sweet potato and tangy buttermilk, finished with fresh rosemary. The dough uses a lamination technique to create flaky layers, while maple syrup adds subtle sweetness balanced by herb and salt. Serve warm for breakfast or brunch, alongside eggs and bacon, or split for a savory-sweet breakfast sandwich with cheddar and fig jam. This version combines comfort-food appeal with restaurant-quality technique, delivering biscuits that are crispy outside and fluffy within.
Ingredients
- 2 c white flour, plus more for rollingall-purpose flour1:1standardadds glutenFull guide →
- ¾ tsp baking soda
- 2 ¼ tsp baking powder
- 2 tsp kosher salt
- 2 Tbsp fresh rosemary, minced
- ½ c butter, chilled and grated
- 1 ½ Tbsp maple syrup
- 1 c sweet potato, mashed and chilled
- ⅓ c buttermilk, chilled
- egg wash, for brushing
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Whisk together flour, baking soda, baking powder, salt, and minced rosemary.
- 3
Add grated chilled butter to flour mixture and toss until combined.
- 4
In a separate bowl, whisk together maple syrup, mashed sweet potato, and buttermilk until very smooth.
- 5
Add sweet potato mixture to dry ingredients and knead gently by hand until just combined, leaving visible flour streaks and patches.
- 6
Turn dough onto a floured surface and shape into a wide rectangle.
- 7
Fold both ends toward center, then fold in half to form a square.
- 8
Shape into a rectangle and repeat the folding process once more.
- 9
Pat dough into a 3/4-inch-thick rectangle approximately 9 by 6 inches.
- 10
Cut 6 biscuits using a 3-inch circular cutter and arrange on parchment-lined baking sheet with edges touching.
- 11
Cut 1-3 additional biscuits from remaining dough.
- 12
Freeze biscuits for 10 minutes if dough is warm.
- 13
Brush tops with egg wash.
- 14
Bake for 15-20 minutes until golden and lightly browned.
- 15
Cool for 15 minutes before serving.
Tips
Keep all ingredients cold, especially butter and wet components. Fold the dough gently and only as much as needed to preserve distinct butter pockets, which create flaky layers.
Mash sweet potato thoroughly and chill before mixing. Lumps prevent even hydration and can create dense spots in finished biscuits.
Brush tops with egg wash just before baking for a deep golden color and slight sheen.
Good to Know
Room temperature in airtight container up to 2 days. Freeze baked biscuits up to 1 month; reheat wrapped in foil at 350 degrees F for 10 minutes.
Prepare and cut biscuits up to 4 hours ahead. Cover and refrigerate on baking sheet, then brush with egg wash and bake directly from cold. Dough can also be frozen on sheet before baking.
Warm, split and filled with scrambled eggs, sharp cheddar, bacon or sausage, and fig jam. Also serve as a side to soups or stews.
Common Mistakes
Overmix dough to avoid dense, tough biscuits. Stop kneading when streaks of flour remain visible.
Use warm dough without chilling to avoid dense biscuits. Freeze briefly if dough feels warm before baking.
Skip the lamination folds to avoid losing flaky texture. The folding technique is essential for layer development.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these biscuits ahead and freeze them?
Yes. Cut biscuits, place on a sheet, freeze until solid, then transfer to a freezer bag for up to one month. Bake directly from frozen, adding 3-5 minutes to baking time.
What if my dough is too sticky to handle?
Add flour gradually as you shape and cut. The dough naturally hydrates as it sits; brief chilling helps. Work on a well-floured surface and don't fear additional flour during cutting.
How long do baked biscuits keep and can I reheat them?
Store in an airtight container at room temperature for 2 days. Reheat wrapped in foil at 350 degrees F for 10 minutes. Frozen baked biscuits keep 1 month and reheat the same way.