I love the holidays for many reasons, catching up with friends and family, festive decorations, Christmas music, but my favorite reason of them all is it’s the perfect excuse to try out new recipes on unsuspecting house guests. These sweet potato biscuits were my latest test and from what I was told, they were a success! This recipe takes your basic biscuit and adds a subtle color and flavor using sweet potato puree. Serve as a side dish to your holiday meal with butter and a little honey.
Ingredients: (makes 14 biscuits)
1 cup chilled sweet potato puree (see note below)
3/4 cup chilled buttermilk
2 1/4 cups all-purpose flour
2 tablespoons light brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick cold unsalted butter, cut into cubes, plus 1 tablespoon melted butter, for brushing
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.
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.
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.
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.
Serve warm with butter or honey. Enjoy!
- 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
- 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.
- 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.
- 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.
- Serve warm with butter or honey. Enjoy!
camelliajapan2014 says
October 2, 2014 at 8:37 amlooks great! Thank you for the recipe, I will make them for my son!