Print
sweet potato biscuits with marshmallow icing on a baking sheet

Sweet Potato Biscuits with Marshmallow Icing

  • Author: Stephanie
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 9 biscuits 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American

Description

These fluffy and flavorful sweet potato biscuits are topped with a gooey marshmallow icing for the ultimate Thanksgiving side bread recipe or breakfast treat.


Scale

Ingredients

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

Instructions

  1. Heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Spoon, spread or drizzle marshmallow icing on top of warm biscuits, about 1 tablespoon per biscuit. Serve immediately.

Notes

  • 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