sweet potato biscuits with marshmallow icing
Looking for a last-minute, easy-than-ever, totally tasty side bread for Thanksgiving? These sweet potato biscuits with marshmallow icing are the natural choice. Fluffy, flavorful, sweet potato-infused biscuits are topped with a gooey, smooth marshmallow icing for a decadent and delicious side bread that’s made for your Thanksgiving dinner (or breakfast!) table.
Sweet Potato Biscuits with Marshmallow Icing
Comin’ in hot with a side bread recipe for your Turkey Day eats! If you haven’t figured out what kind of bread to serve with your meal yet, these sweet potato biscuits come together in a less than an hour and perfectly complement your traditional dishes. Plus, there’s a marshmallow icing that’s totally optional as a topping, but 100% recommended. Even if you have a side bread already set for the big meal, you can make room for these bomb biscuits (or have them for breakfast!).
Why Sweet Potato Biscuits + Marshmallow = A Match Made for Thanksgiving
I know it’s a controversial opinion, but fewer pairings in this world are as delightful as sweet potatoes + marshmallows. Whoever came upon this genius combination deserves a hug, a high-five and a kiss on the cheek. I love how the natural sweetness of sweet potato is enhanced by the sugary flavors of marshmallow, and I love how the textures of gooey marshmallow marry with the smoothness of sweet potato puree. And while I usually only enjoy this amazing marriage of flavors but once a year (on Thanksgiving, of course), it sticks with me all year long.
So of course, I had to go beyond the typical casserole implementation of this flavor pairing and make these sweet potato biscuits with marshmallow icing! Because one must not be without a side bread for Thanksgiving. That’s just a fact.
If you know about my flaky, fluffy Southern Buttermilk Biscuits, then you know how much I love this kind of texture in a biscuit — the kind that’s like a cloud of carbs. These sweet potato biscuits are a bit denser by nature because of the heftiness of the sweet potato, but they’re still fluffy and definitely flavorful. In fact, as soon as they came out of the oven — before I even had a chance to make the glaze — each of us gobbled up a warm, fresh-baked biscuit (for quality control purposes, OBVIOUSLY). And when I added the marshmallow icing? Minds. Were. Blown.
How to Make Sweet Potato Biscuits
The process of making these sweet potato biscuits is easy as pie — er, biscuits. First, make some mashed sweet potato (see the Recipe Notes for details on how I made mashed sweet potato in 10 minutes!). Combine the sweet potato with buttermilk (check out the Recipe Notes again for how I made a fantastic buttermilk substitute with regular milk). Add that mixture to a crumbly butter-flour mixture. Gently combine everything into a rough dough, then pat that dough into a square. Cut the square into 9 smaller squares, then bake until fluffy, tall and golden brown. YADIDIT.
How to Make Marshmallow Icing
As I mentioned before, the marshmallow icing? Totally optional. If you want to keep these sweet potato biscuits on the savory side, you can serve them as-is or with butter. BUT, if you want to go over the top, you can whip up a simple marshmallow-flavored icing that really makes these biscuits pop (and also makes for a scrumptious breakfast or brunch, just saying).
To do so, just whisk together powdered sugar, vanilla, salt and a melted marshmallow-butter mixture that comes together on the stove in less than 5 minutes. Once everything is combined into a smooth, thick glaze, you can spoon, spread or drizzle it on top of each biscuit just before serving (OR, serve it in a bowl on the side like a biscuit dip). YADIDIT.
Tips for The Best-Ever Biscuits
Before you rush off to buy the ingredients to make these biscuits in time for Thursday’s festivities, let me share a few quick tips for ultimate biscuit-baking success:
- Don’t overwork the biscuit dough. Let it stay pretty shaggy and gently pat it into shape. The less you work the dough, the lighter the results will be.
- Biscuits always taste best served immediately, but you can store these (without icing) in an airtight container at room temperature for up to 2 days.
- You can use a 2 1/2- to 3-inch round biscuit cutter to cut the dough into round biscuits, if desired. I like to cut my biscuits into squares so I can use every last bit of dough.
- Always remember to keep your cold ingredients cold! In the case of these biscuits, that includes the butter and the buttermilk. Cold ingredients will give these biscuits their classic soft texture and fluffiness.
Friends, I wish you the absolute best Thanksgiving day with your loved ones. I hope you are able to relax, practice gratitude, catch up with your favorite people and eat well in a warm home. I am thankful for you this year, as I am every year. Enjoy these biscuits and your holiday.Print
These fluffy and flavorful sweet potato biscuits are topped with a gooey marshmallow icing for the ultimate Thanksgiving side bread recipe or breakfast treat.
For the sweet potato biscuits:
- 2 1/4 cups all-purpose flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 cup mashed sweet potato
- 3/4 cup cold buttermilk
For the marshmallow icing:
- 1 1/4 cups powdered sugar, divided
- 1/2 teaspoon vanilla
- Pinch salt
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons water
- 1 cup miniature marshmallows
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Make the biscuits: In a large bowl, whisk together flour, brown sugar, baking powder, 1 teaspoon salt and baking soda. Use a pastry blender or fingers to cut 6 tablespoons cold butter into flour mixture until mixture resembles coarse crumbs.
- In a separate medium bowl, whisk together mashed sweet potato and cold buttermilk. Use a rubber spatula to stir sweet potato mixture into flour mixture until nearly combined.
- Turn dough onto a lightly floured surface; gently shape dough into a cohesive ball. Gently pat dough into a 1-inch-tall square. Using a sharp knife or bench scraper, cut dough into 9 equal pieces (3 rows by 3 rows). Place dough squares on parchment paper-lined baking sheet spaced at least 2 inches apart. Bake biscuits 15 to 18 minutes or until lightly browned and baked through.
- Meanwhile, make the marshmallow icing: In a large bowl, whisk together 3/4 cup powdered sugar, vanilla and pinch salt. In a small saucepan over medium heat, heat 1 1/2 tablespoons butter and water until butter is melted. Add marshmallows; stir 1 to 2 minutes until melted and smooth.
- Stir marshmallow mixture into powdered sugar mixture, whisking until a smooth but thick glaze forms. Add just enough remaining 1/2 cup powdered sugar until icing is very thick but smooth and spreadable.
- Spoon, spread or drizzle marshmallow icing on top of warm biscuits, about 1 tablespoon per biscuit. Serve immediately.
- To quickly make mashed sweet potato, I used pre-cut sweet potato chunks in a microwavable bag. I cooked them until they were very tender and soft, then gave them a whir in the food processor until smooth.
- Don’t have buttermilk? You can make your own buttermilk substitute by following this simple formula: For every 1 cup buttermilk needed in a recipe, combine 1 tablespoon lemon juice or white vinegar + enough milk to yield 1 cup total. (In the case of this recipe, which calls for 3/4 cup buttermilk, I combined 2 teaspoons white vinegar + enough milk to yield 3/4 cup total.)
- Biscuits (without icing) can be stored in an airtight container at room temperature for up to 2 days.
Keywords: marshmallow glaze, buttermilk substitute, buttermilk biscuits
Need more biscuits? Of course you do.