Sweet Potato Biscuits

with Spiced Maple Butter

Sweet Potato Biscuits

Aaron's loving Sequoia All-Purpose Flour for his Sweet Potato Biscuits, full of roasted, mashed sweet potatoes, heavy cream, butter, and spices. The Sequoia has enough protein for a beautiful rise while still yielding a tender crumb. These are amazing served warm or at room temperature, and a perfect, cozy bite for the season. Topped with maple butter and garnished with a sage leaf, it's late-autumn on a plate.

Aaron Clouse, Technical Baking Advisor, Cairnspring Mills
Yield
18 large biscuits
Prep Time
25 minutes
Bake Time
16-18 minutes
Total Time
1 hour 15 minutes

Directions

  1. Step 1:

    Preheat the oven to 400°F. Line baking sheets with parchment paper.

  2. Step 2:

    In a large bowl, whisk together the Sequoia flour, sugar, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.

    • For this step
    • 675g Cairnspring Mills Sequoia All-Purpose Flour
    • 76g granulated sugar
    • 40g baking powder
    • 6.8g baking soda
    • 23g fine sea salt
    • 3g ground ginger
    • 5.4g ground cinnamon
    • 1.1g freshly grated nutmeg
  3. Step 3:

    Cut the cold butter into the dry ingredients using a pastry blender or your fingertips, leaving some pea-size pieces visible.

    • For this step
    • 300g unsalted butter, cold and cubed
  4. Step 4:

    Add the sweet potato mixture to the dry ingredients. Gently fold just until evenly combined, taking care not to overwork the dough.

    • For this step
    • 630g roasted sweet potato, peeled, mashed smooth, and cooled
    • 225g heavy cream, cold
    • 11g vanilla extract
  5. Step 5:

    Using a cookie scoop, portion the dough into approximately 18 biscuits onto the prepared baking sheets, leaving space between each biscuit.

  6. Step 6:

    Before baking, lightly brush the tops of the scooped biscuits with heavy cream, then sprinkle evenly with turbinado sugar.

    • For this step
    • Turbinado sugar
    • Heavy cream
  7. Step 7:

    Bake for 16–18 minutes, until the tops and edges are deeply golden and the centers are baked through.

  8. Step 8:

    Bake for 16–18 minutes, until the tops and edges are deeply golden and the centers are baked through.

  9. Step 9:

    While the biscuits cool, whip the softened butter, maple syrup, cinnamon, ginger, nutmeg, and salt until smooth, light, and fluffy.

  10. Step 10:

    While the biscuits cool, whip the softened butter, maple syrup, cinnamon, ginger, nutmeg, and salt until smooth, light, and fluffy.

    • For this step
    • 300g unsalted butter, softened
    • 60g pure maple syrup
    • 2.5g ground cinnamon
    • 1.2g ground ginger
    • 0.5g freshly grated nutmeg
    • 2.5g fine sea salt
  11. Step 11:

    Transfer the maple butter to a piping bag fitted with a large star tip. Pipe a rosette onto each cooled biscuit and finish with a small sage leaf, if desired.

    • For this step
    • 18 small fresh sage leaves, optional

Featured Flours

Sequoia All-Purpose Flour

Sequoia All-Purpose Flour

$17.99— $65.00
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