Classic Southern Sweet Potato Biscuits with Pecan Topping

Let’s make it

1. 1

   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   Biscuit Dough

   In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar.

3. 3

   Biscuit Dough

   Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

4. 4

   Biscuit Dough

   Fold in the sweet potato puree. Add the buttermilk and gently mix just until the dough comes together; do not overmix.

5. 5

   Biscuit Dough

   Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Fold the dough over onto itself 2 times to create layers, then gently pat it out again to 1-inch thickness.

6. 6

   Biscuit Dough

   Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather scraps and repeat until dough is used, re-patting as needed.

7. 7

   Pecan Topping

   In a small bowl, combine the chopped pecans, brown sugar, softened butter, and optional ground cinnamon until crumbly and combined.

8. 8

   Pecan Topping

   Sprinkle the pecan topping evenly over each biscuit, pressing gently to adhere.

9. 9

   Bake biscuits for 12 to 15 minutes until golden brown and a toothpick inserted in the center comes out clean.

10. 10

    Remove from oven and let cool for 5 minutes before serving warm.