Sweet Potato Biscuits
 
Prep time
Cook time
Total time
 
Serves: Makes 14 Biscuits
Ingredients
  • 1 cup chilled sweet potato puree (see note below)
  • ¾ cup chilled buttermilk
  • 2¼ cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing
Instructions
  1. Preheat the oven to 450°. Line a baking sheet with parchment paper. In a small bowl, whisk the sweet potato puree with the buttermilk. In a large bowl, whisk the flour with the brown sugar, baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients; using a pastry blender or your hands work just fine, mash the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.
  2. Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. With the remaining scraps I used a small leaf and acorn cookie cutter to add a festive touch.
  3. Arrange the biscuits on the prepared baking sheet and bake for about 15 minutes, until golden brown. Brush with the melted butter and serve warm.
  4. Serve warm with butter or honey. Enjoy!
Notes
Note: To make the sweet potato puree: Pierce one 12-ounce sweet potato with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor. Measure out 1 cup of puree and refrigerate in an iced water bowl until chilled.
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/sweet-potato-biscuits/