These fluffy sweet potato biscuits are a delightful twist on a classic, combining the natural sweetness of sweet potatoes with a buttery, flaky texture.
Preheat your oven to 425°F and prepare a baking sheet by greasing it lightly.
Using parchment paper can make cleanup easier.
In a mixing bowl, combine the flour, baking powder, brown sugar, cinnamon, and salt.
Sifting the dry ingredients ensures a smoother dough.
Add the cold butter to the dry ingredients and cut it in until the mixture resembles coarse crumbs.
Use a pastry cutter or your fingers to work quickly and keep the butter cold.
Mix in the mashed sweet potato and gradually add the cream, stirring until a sticky dough forms.
Avoid overmixing to keep the biscuits tender.
Turn the dough onto a floured surface and pat it to about 3/4-inch thickness. Cut out biscuits using a floured biscuit cutter.
Re-roll scraps gently to avoid tough biscuits.
Place the biscuits on the prepared baking sheet and brush the tops with the beaten egg.
Brushing with egg gives the biscuits a golden, shiny finish.
Bake the biscuits in the preheated oven for 15 minutes or until golden brown.
Keep an eye on the biscuits to prevent overbaking.
Serve the biscuits warm with your favorite toppings and enjoy!
Honey butter or jam makes a delightful addition.
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