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Sweet Potato Biscuits

Makes 6–8 biscuits. *Gluten-Free optional, Vegetarian


  • 8 Tbsp 1 stick cold unsalted butter
  • 3/4 cup heavy cream
  • juice of 1/2 lemon
  • 1 3/4 cups flour + more for cutting board
  • 1 Tbsp granulated sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 cup cooked mashed sweet potato

To make gluten-free:

  • substitute Bob’s Red Mill gluten-free flour blend
  • add 1 tsp arrowroot flour


  • Put butter in the freezer before you start to make sure it’s very cold. Then mix milk with lemon juice to make buttermilk, and put that in the freezer, too.
  • Preheat oven to 500 degrees. Line a rimmed baking sheet with parchment paper. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
  • Remove butter from freezer and grate with a cheese grater into flour mixture, then mix lightly with your hands to separate clumps. Once the butter is evenly distributed throughout the flour, add cold buttermilk, mixing with a spoon until a lump of dough that sticks together is formed. Finally, add sweet potatoes and mix gently until incorporated into the dough.
  • On a large cutting board (or a clean countertop), sprinkle 2–3 Tbsp flour and spread out evenly. Gather dough into a ball and roll in flour till lightly covered. With a rolling pin (or a clean, empty or unopened wine bottle), roll out dough in an oval until about 1/2 inches thick, sprinkling dough with more flour as necessary to prevent sticking (you will probably need a lot). Cut biscuits with a 2-inch round biscuit cutter (or the open side of a clean, empty tin can), and place biscuits on lined baking sheet.
  • When there is no more room to cut biscuits, gather up dough, press into a ball, and repeat above process. Shape the last biscuit from the final scraps.
  • Put baking sheet in oven and reduce temperature to 450 degrees. Bake 8 minutes in the center of the oven, then rotate pan 180 degrees and bake 4–6 minutes more, until golden brown.