Sweet Potato Biscuits

With only 2-gram net carb, use our Organic Ghee and fresh sweet potatoes to make perfectly fluffy and flakey biscuits.


  • 6 tbsp Carrington Farms Organic Ghee, cold, + more for brushing the tops
  • 2 cups all-purpose flour, + more for dusting
  • ½ cup Carrington Farms Sweet Potato Flour 
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp kosher salt
  • ¾ cup buttermilk, cold
  • ¾ cup mashed, cooked sweet potato, cold
  • 2 tbsp heavy cream


  1. Scoop Carrington Farms Organic Ghee into a bowl and break into cube-sized pieces. Place in the freezer while you prepare the rest of the ingredients.
  2. In a large bowl, whisk together flour, Carrington Farms Sweet Potato Flour, salt, baking powder, and baking soda.
  3. In a large measuring cup, stir together buttermilk and mashed sweet potato until smooth.
  4. Cut the Carrington Farms Organic Ghee into the dry ingredients until the ghee is broken down into pea and oatmeal-sized pieces.
  5. Make a well in the center of the bowl and add the buttermilk/sweet potato mixture. Use your hands to toss the mixture together until all of the flour has been hydrated, the buttermilk is mixed in, and a shaggy dough begins to form. Turn the dough onto a clean work surface and gently knead the dough, just until it comes together in a rough rectangle.
  6. Pat the dough into a rectangle 1” thick. Fold the dough in half and then pat it back down to 1”. Turn the dough 90° and repeat the fold, patting the dough back into a rectangle about 1” in thickness. Wrap the dough in plastic wrap and chill for 30 minutes.
  7. While the dough is chilling, preheat the oven to 425° F. Line a small baking sheet with parchment paper and set aside.
  8. Unwrap the dough and turn it out onto a floured work surface. Roll the dough into a rectangle 1/2” thick. Use a sharp 2” round cutter to punch out biscuits. Gently press the scraps together and re-roll into a rectangle 1/2” thick one more time to cut a few more biscuits out. Place biscuits onto your prepared baking sheet and transfer to the freezer for 15 minutes while the oven preheats.
  9. Brush the tops with heavy cream (or egg wash). Bake for 14-16 minutes, until the tops are golden brown, and the bottoms are deeply browned.
  10. Remove the biscuits from the oven, brush them with melted Carrington Farms Organic Ghee, and sprinkle with flaky salt. Enjoy warm.