Ingredients
Biscuits
- 250 g all-purpose flour plus up to 2 tablespoons for handling
- 1 tablespoon baking powder about 14.4 g
- 1/2 teaspoon fine salt
- 85 g unsalted butter cold and diced
- 200 g plain baked sweet potato mash cooled completely
- 80 ml low-fat buttermilk plus up to 30 ml more only if needed
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Two mixing bowls
- 1 Pastry cutter or two forks
- 1 Spatula
- 1 Knife or bench scraper
- 1 Kitchen scale
- 1 Measuring jug
Instructions
Mix, fold and bake
- Heat the oven to 425°F (220°C). Line a baking sheet with parchment. Make sure the sweet potato mash is completely cool and the butter cold.
- Whisk the flour, baking powder and salt together in a bowl. Cut in the cold butter with a pastry cutter or two forks until the mixture is coarse with visible pea-sized pieces.
- In a second bowl, stir the cooled sweet potato mash and 80 ml buttermilk together. Add to the flour mixture and fold gently just until the dough holds together. If dry flour remains and it will not come together, add the reserve buttermilk a little at a time, up to 30 ml; do not add it automatically.
- Turn onto a lightly floured surface. Pat into a rectangle, fold in thirds, turn and repeat once more, for two gentle folds total. Do not knead smooth. Pat to an even ¾-inch thickness and cut into eight squares with a sharp knife or bench scraper.
- Transfer to the lined pan. If the butter has softened or the dough feels warm, chill for 10 minutes before baking; add this to the total time.
- Bake for 18–22 minutes until tops and bottoms are golden and the centers are set. Split one if uncertain: the center should be tender without wet dough.
- Let stand for 5 minutes before serving.
Nutrition
Serving: 1biscuitCalories: 217kcalCarbohydrates: 29.5gProtein: 4.2gFat: 9.1gSaturated Fat: 5.6gCholesterol: 23mgSodium: 349mgFiber: 1.7gSugar: 2.7g
Video
Notes
Timing starts with already baked, mashed and cooled sweet potato; preparing it from raw takes additional time. Bake approximately 18–22 minutes and use doneness cues. Optional chilling adds 10 minutes. No added sugar does not mean sugar-free. Contains wheat and milk.
Nutrition is an ingredient-based estimate for one of eight biscuits, using the base buttermilk quantity; extra handling flour, reserve buttermilk, spreads and fillings are excluded. Values vary by brand and portions. Cost is prorated U.S. retail ingredients checked October 24, 2026, about USD 2.08 per batch, excluding tax, delivery and cooking energy.
Cool, cover and refrigerate leftovers promptly. Keep perishable fillings refrigerated and follow their storage guidance. Technique demonstration by Sho Did Cooking with Dianne Applewhite. Her version uses self-rising flour; this card uses all-purpose flour with measured baking powder and salt.
