Soft, tender sweet potato breakfast biscuits lightly sweetened with maple syrup and cinnamon. These easy fall biscuits are made with Greek yogurt and freeze beautifully for busy mornings.
Preheat oven: Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
Mix wet ingredients: In a large bowl, combine the Greek yogurt, cooled mashed sweet potato, melted butter, and maple syrup.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Make the dough: Gently stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Shape the biscuits: Turn the dough onto a lightly floured surface and gently pat it into a circle about 1 inch thick. Use a biscuit cutter or mason jar to cut out the biscuits.
Add egg wash: Place the biscuits on the prepared baking sheet and brush the tops with the beaten egg.
Bake: Bake for about 25 minutes, or until the biscuits are golden brown on top.