These Fluffy Sweet Potato Biscuits with Salted Cranberry Maple Butter are the ultimate carby addition to your Thanksgiving menu! The sweet potato biscuits are super fluffy and buttery, and the salty-sweet maple butter send them over-the-top!
When it comes to Thanksgiving, I’m all about the sides. My family doesn’t usually have bread/rolls/biscuits on Thanksgiving, but these 1000% deserve a spot a the table this year. We’re all about the classic sides (all the stuffing, mashed potatoes, gravy corn, and some sort of green veg), and not so much about the carby extras. But, I’ll never turn down extra carbs and I am for sure making these this year! Biscuits are one of those treats that I don’t make nearly enough. These ones are fluffy from the mashed sweet potato and buttermilk, and perfectly savory and a little sweet. And the BUTTER. Omg.
If I could have warm biscuits with slathered in melty salted cranberry maple butter made for me every day, that would be great. But seriously. There’s not much better than a warm, buttery biscuit that’s spread with homemade salty-sweet butter. You know? Not much can top that comfort food bite.
If you’re a super buttery, flaky biscuit person, these are not those kind of biscuits. These are fluffy, moist, a little delicate, and on the lighter side. They are unbelievably good. The mashed sweet potato and buttermilk give them that fluffy + moist texture!
They practically melt in your mouth.
One step that you don’t want to forget is to brush the biscuit tops with melted butter before baking (YES) and sprinkle them with a (generous) sprinkle of flaky salt. The salty + sweet combo is a theme throughout this entire biscuit experience.
Continuing with the butter!
All you need is a little softened butter, more flaky salt, pure maple syrup, and canned cranberry sauce. I like to use the whole berry style sauce because I like the texture, but you can use whatever you like! A few spoonfuls of homemade would be delicious in this, obviously.
All we’re looking for is that salty-sweet-tart flavor that all of those ingredients deliver!
If you want to make these ahead of time for Turkey day, this is how I’d recommend making it happen:
- make the salted cranberry maple butter up to 2 days in advance (make sure you take it out an hour or two before seeing to ensure it’s soft and spreadable!)
- bake your sweet potato 2-3 days in advance so that you have sweet potato mash at-the-ready!
- when it’s getting close to dinner time, mix up your dough, cut your biscuits, and refrigerate until you’re ready to bake!
- bake them at the very last minute, after your turkey + sides come out, so they’re warm + perfect for spreading with salted cranberry maple butter!
And let me just say, the leftover biscuits (if there are any) are amazing for breakfast warmed up with a cup of coffee, and the butter of course. Who else loves t-giving leftovers?!
I like to make larger biscuits (I use a 3” biscuit cutter), but it would be cute to make smaller biscuits for Thanksgiving dinner. Because having enough real estate on your plate is always an issue! This recipe makes 6 good sized biscuits, but you could get more bang for your buck if you made them half the size! Or, you can just double the recipe just as easily depending on your crowd.
No matter when or who you’re making these for, they’re always a good idea.
Fluffy Sweet Potato Biscuits with Salted Cranberry Maple Butter
These Fluffy Sweet Potato Biscuits with Salted Cranberry Maple Butter are the ultimate carby addition to your Thanksgiving menu! The sweet potato biscuits are super fluffy and buttery, and the salty-sweet maple butter send them over-the-top!
Ingredients
For the sweet potato biscuits
- 2 cups + 2 tablespoons all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon light brown sugar
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup mashed sweet potato*
- 3/4 cup cold buttermilk
- melted butter for brushing the tops
- flaky sea salt for sprinkling on tops
For the salted cranberry maple butter
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 teaspoon flaky sea salt
- 2 tablespoons pure maple syrup
- 3 tablespoons canned whole berry cranberry sauce*
Instructions
For the sweet potato biscuits
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar. Add the butter. Using a pastry cutter or a fork, cut the butter into the flour mixture, until the mixture resembles coarse crumbs. (It's sometimes easier to just use your hands and squeeze the butter and flour together utnil it resembles pea-sized crumbs!)
In a separate bowl, whisk together the mashed sweet potato and buttermilk. Add buttermilk mixture to flour mixture and fold together with a rubber spatula until just combined. (Don't be afraid to get in there with your hands too!) Dough will be sticky.
Genrously flour your countertop with flour and turn the dough out onto the countertop. Add 2 tablespoons of flour onto the dough and knead it several times to combine. If dough still seems sticky, add another spoonful of flour or two. Pat dough into a 1'' thick disk. Roughly fold it in half, and then in quarters, and repeat this a few times (this helps to create those biscuit layers!). Form dough again into a 1'' thick, even disk. Using a floured 3-inch biscuit cutter, cut your biscuits, then gather scraps and repeat as necessary until you have 6 biscuits. Place biscuits on a parchment lined baking sheet and chill in the fridge for 15 minutes.
Preheat oven to 425℉. Once biscuits have chilled, brush the tops with melted butter and sprinkle each biscuit top with a few good pinches of flaky salt. Bake for 18-22 minutes, or until biscuits are fluffy and golden brown on the edges. Let cool for a few minutes, then serve warm with salted cranberry maple butter.
For the salted cranberry maple butter
In a medium bowl, mix together the softened butter, flaky salt, maple syrup, and cranberry sauce together with a spoon or rubber spatula until combined.
Recipe Notes
*1 medium baked sweet potato fields about 3/4 cup of mashed sweet potato! I do this ahead of time so that the biscuits come together quickly!
*I like the texture of whole berry cranberry sauce, but you can use plain jellied, or homemade if you'd like!
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