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