Do you remember the sweet potatoes I was telling you about a while back? Well, in addition to the sweet potato fries and lots of baked sweet potatoes, I made these Sweet Potato Cranberry Biscuits. Oh-my-goodness-YUM! These biscuits are light and fluffy with just a touch of sweetness. They are not sweet like a doughnut or sweet roll, just a little sweet. Of course, the cranberries add a little more sweetness when you get one, so you don’t need jam or jelly. These would be absolutely perfect for breakfast on Thanksgiving or Christmas morning.
And, since they are not super sweet, you could even have them for dinner. The directions in my recipe call for baking them in a buttered cast iron skillet, but you could put them on a parchment lined cookies sheet. However, I will warn you that doing so will cause you to miss out on the buttery, crusty bottom of the biscuits that you will get if you go the buttered cast iron route. You are going to need about a cup of mashed sweet potato that is cold. I baked sweet potatoes for dinner the night before and just cooked a couple of extra and then refrigerated them overnight, which worked perfectly.
Sweet Potato Cranberry Biscuits
- 1 cup mashed sweet potato, cold
- 1 1/2 cups all-purpose flour, plus more for patting out
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon baking soda
- 6 tablespoons butter, divided 4 of the tablespoons cut into 1/4 inch slices
- 1/2 cup dried cranberries
- 1 cup whole buttermilk
- Place dry iron skillet in oven at 400 degrees.
- Whisk together flour, sugar, cinnamon, baking powder, salt, and baking soda.
- Add sweet potato and butter. Cut into flour mixture using a pastry blender or a fork.
- Stir in cranberries and buttermilk until well combined. You will have a wet dough.
- Pour mixture out onto a well floured surface. Sprinkle more flour on top.
- Fold dough over itself several times to work in extra flour just until it is no longer sticky.
- Cut into desired sized biscuits.
- Remove the skillet from the oven, being careful because it will be very HOT. Add the remaining butter and swirl around the pan until melted and the bottom of the skillet is well coated.
- Place biscuits in the skillet.
- Bake for 10 to 15 minutes or until cooked through and brown on top
These look delicious! Great picture…I can almost smell them!
Hi Michelle, Your sweet potato cranberry biscuits sound so delicious and they look amazing. We would probably eat them even as a snack with a cup of tea if they were leftover, if any – I probably would have to make a double batch. Pinned/shared. Thanks for sharing your recipe.
Is the buttermilk mandatory? I have a son with dairy allergies. Can I sub with coconut milk or soy milk? Thanks!
I have not made them with anything other than buttermilk, so I can’t say how they would turn out. That being said, I know that you can substitute 1 cup of regular milk and 1 tablespoon of vinegar or lemon juice for buttermilk, so that might work with coconut milk or soy milk, but I have not tried it. Let me know if you try it and how it turned out!
Joanne T Ferguson says
G’day Your biscuits looks delish! Love cranberry Michelle!