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4.41 from 5 votes
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Sweet Potato & Rosemary Biscuits
Prep Time
25 mins
Cook Time
22 mins
Total Time
47 mins
 

Learn how to make my Sweet Potato Biscuits, which is a perfect quick bread dinner roll recipe for Thanksgiving, Christmas or any time of year!

Course: Dinner
Cuisine: American
Servings: 9 biscuits
Author: Gemma Stafford
Ingredients
  • 2 cups (10oz/284g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chopped Rosemary
  • ¼ cup (2oz/57g) butter, cold and cubed
  • ½ cup (4oz/115g) cooked sweet potato, mashed
  • 1 cup (8floz/225ml) buttermilk
Instructions

  1. Preheat oven to 425oF (210oC)

  2. In a large bowl, combine the flour, baking powder, baking soda, rosemary and salt.

  3. Add in the butter and rub in with your finger tips until it resembles coarse breadcrumbs.

  4. In a large measuring cup, whisk together the sweet potato and the buttermilk. Pour into the dry ingredients and stir to combine. Take care not to over mix.
  5. Turn the dough out onto a floured surface and lightly flour the top of the dough. Cut 8-9 biscuits.
  6. Place the biscuits on a baking tray lined with parchment and glaze with egg wash. Bake for 18-22 minutes, or until golden on top.
  7. Serve your biscuits with some butter mixed with honey and enjoy warm.

  8. Cover and store the biscuits at room temperature for 3-4 days.