Bring warm, cozy flavor to your table with these golden sweet potato cranberry biscuits. Made with Naturipe cranberries and mashed sweet potatoes, they are tender, lightly sweet, and bursting with bright berry flavor. Perfect for breakfast, a snack, or a festive side, this seasonal treat is sure to delight every bite.
INGREDIENTS
1 ¾ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon brown sugar
½ teaspoon cinnamon (optional for warmth)
6 tablespoons cold unsalted butter, cubed
¾ cup mashed cooked sweet potato (about 1 medium potato)
⅔ cup buttermilk (plus 1–2 tablespoons more if needed)
½ cup Naturipe Cranberries (fresh or frozen; if large, roughly chop)
DIRECTIONS
Prep the oven: Preheat to 425°F. Line a baking sheet with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, and cinnamon.
Cut in butter: Use a pastry cutter or your fingertips to work the butter into the flour until pea-sized crumbs form.
Add wet ingredients: Stir in mashed sweet potato and buttermilk until just combined – don’t overmix! If dough feels too dry, add a tablespoon or two of extra buttermilk.
Fold in berries: Gently fold in Naturipe Cranberries.
Drop and bake: Scoop heaping spoonfuls of dough (about ¼ cup each) onto the baking sheet, spacing 2 inches apart. Bake 15–18 minutes, or until golden on top and lightly crisp around the edges.
Cool slightly: Serve warm with butter, honey, or a drizzle of maple syrup.
Chef’s Tip:
For a festive twist, brush the tops with melted butter and a sprinkle of flaky sea salt right after baking.
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