Fluffy Buttery Buttermilk Sweet Potato or Pumpkin Biscuits: The Perfect Fall Comfort Food

As the crisp autumn air rolls in and the leaves start to turn golden, there's something irresistibly cozy about baking a batch of warm, fluffy biscuits. Whether you're hosting a holiday meal, a family brunch, or simply indulging in a cozy weekend treat, these Fluffy Buttery Buttermilk Sweet Potato or Pumpkin Biscuits are the ultimate comfort food for the season. Their soft, flaky texture paired with the rich, slightly sweet flavor of sweet potato or pumpkin makes them the perfect addition to any fall spread.

These biscuits are light as air on the inside, with a delicate buttery flavor, and just enough sweetness to balance the earthiness of the vegetables. Whether you opt for the natural sweetness of sweet potato or the warm, spice-filled notes of pumpkin, both variations are sure to impress. Let's dive into how you can make these delectable biscuits that are perfect for fall gatherings or any cozy meal at home.

Why These Sweet Potato or Pumpkin Biscuits Are a Fall Essential

• Fluffy and Buttery: The key to a perfect biscuit is all about texture, and these biscuits deliver that light, airy, and flaky consistency that you crave. Thanks to the buttermilk and the vegetable puree, these biscuits are both soft and moist.

• Seasonal Flavor: Sweet potatoes and pumpkins are quintessential fall ingredients that bring a warm, comforting flavor to your biscuits. The natural sweetness of the vegetables complements the buttery richness, creating the perfect balance of savory and sweet.

• Versatile: Whether you're serving them alongside a hearty soup, stuffing, turkey, or as a sweet breakfast with a drizzle of honey, these biscuits fit right in. They are perfect for Thanksgiving, Christmas, or any fall-inspired meal.

• Easy to Make: These biscuits are surprisingly simple to prepare, and with minimal ingredients and a short baking time, you'll have a batch of warm biscuits in no time. Plus, they’re a great make-ahead option to store in the freezer!

Fluffy Buttery Buttermilk Sweet Potato or Pumpkin Biscuits Recipe

Ingredients:

For Sweet Potato Biscuits:

• 1 cup mashed sweet potato (about 1 medium sweet potato)

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp granulated sugar

• 1/2 tsp salt

• 1/2 tsp ground cinnamon (optional)

• 1/4 tsp ground nutmeg (optional)

• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

• 3/4 cup cold buttermilk (more if needed)

For Pumpkin Biscuits (Substitute pumpkin puree for sweet potato):

• 1 cup pumpkin puree (canned or fresh)

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1 tsp granulated sugar

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground ginger (optional)

• 1/2 cup (1 stick) cold unsalted butter, cut into small cubes

• 3/4 cup cold buttermilk (more if needed)

Instructions:

1. Prepare the Vegetables:

If you're using fresh sweet potato or pumpkin, start by cooking them until soft. For sweet potato, bake or boil the potato until tender, then mash it with a fork or potato masher. If using pumpkin, cook the pumpkin and puree it until smooth. Allow the mashed vegetable to cool to room temperature.

2. Mix Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and spices (cinnamon, nutmeg, and ginger if using). The spices are optional, but they add a lovely warmth that complements the vegetable flavor.

3. Cut in the Butter:

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your hands to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter throughout. This step is key to achieving that flaky, buttery texture.

4. Add the Sweet Potato or Pumpkin:

Gently stir in the mashed sweet potato or pumpkin puree until evenly combined. The mixture should be crumbly, but with the vegetable puree adding some moisture.

5. Add the Buttermilk:

Pour in the cold buttermilk, stirring gently with a spoon or spatula until the dough just comes together. The dough should be somewhat sticky but manageable. If it's too dry, add a little more buttermilk, a tablespoon at a time. Be careful not to overwork the dough—this can lead to dense biscuits.

6. Shape the Biscuits:

Turn the dough out onto a floured surface. Pat the dough down into a thick rectangle about 1-inch high. Use a biscuit cutter, or a glass with a sharp edge, to cut out the biscuits. You can re-roll the dough once to make more biscuits, but be gentle to keep them light and fluffy.

7. Bake the Biscuits:

Place the biscuits on a parchment-lined baking sheet, making sure they're close together for soft sides. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

8. Brush with Butter (optional):

For an extra touch of richness, brush the tops of the hot biscuits with melted butter as soon as they come out of the oven. This will add a golden sheen and extra flavor to the already buttery biscuits.

9. Serve and Enjoy:

Serve the biscuits warm, straight from the oven. They're perfect on their own, or with a spread of butter, honey, jam, or even a drizzle of maple syrup. Enjoy the soft, fluffy texture and the comforting flavors of fall.

Why You’ll Love These Biscuits

• Buttery Perfection: The key to these biscuits is the perfect balance of butter and buttermilk. The cold butter helps create flaky layers, while the buttermilk adds a slight tang and moisture.

• Seasonal Sweetness: Sweet potatoes and pumpkins both bring a natural sweetness and smooth texture that elevates these biscuits to something special. They're not overly sweet, but just enough to pair beautifully with a savory meal or as a breakfast treat.

• Fluffy and Tender: These biscuits have the ideal light, airy texture thanks to the careful handling of the dough and the cold ingredients. Each bite melts in your mouth with buttery goodness.

Tips for Perfect Biscuits Every Time:

• Keep Everything Cold: Cold butter, cold buttermilk, and even cold hands can help make the biscuits extra flaky. The colder the butter, the more layers you'll get in the biscuits.

• Don’t Overmix the Dough: Overworking the dough can lead to dense biscuits. Mix just until the dough comes together, and then stop.

• Use a Biscuit Cutter: A biscuit cutter ensures that the biscuits have a clean, sharp edge, helping them rise higher. If you don’t have one, use a glass, but make sure the edge is sharp.

• Make Ahead: If you're preparing for a holiday meal or a brunch, you can make the dough in advance, refrigerate it for up to 24 hours, and bake the biscuits right before serving. You can even freeze the biscuits before baking and pop them into the oven directly from the freezer—just add a couple extra minutes of baking time.

These Fluffy Buttery Buttermilk Sweet Potato or Pumpkin Biscuits are the perfect fall treat, bringing together the best of seasonal flavors with the rich, comforting texture of homemade biscuits. Whether you choose sweet potato or pumpkin, these biscuits will add a touch of warmth and coziness to your fall meals, from Thanksgiving to Sunday brunch. Simple to make, incredibly delicious, and perfectly fluffy, these biscuits will quickly become a family favorite you’ll return to year after year. Happy baking!