Tip: These biscuits won’t rise much. The acid in the buttermilk helps, but a light touch is needed while
mixing, kneading, and rolling out these biscuits. Less is more if you want tender, flaky biscuits. And these are definitely worth the effort!
Ingredients:
- 2 C all-purpose flour
- 1 TBSP baking powder
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 C buttermilk
- 1 C baked, mashed sweet potato (1 medium potato)
- 8 tablespoons unsalted butter (1 stick), frozen
- Heavy cream, for brushing the tops
Preparation:
- Lightly grease a 13×9 glass baking dish. Heat the oven to 400°F.
- Combine all dry ingredients in a large mixing bowl and set aside.
- In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
- Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
- Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
- Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a biscuit cutter, cookie cutter, or glass, cut the dough into rounds (do not twist). Gather leftover dough into a circle, reroll, and cut until you have used all of the dough.
- Place the biscuits in the dish with the edges touching the sides and/or other biscuits, brush tops with heavy cream, and bake 12 to 15 minutes or until the bottoms are golden brown.
Serving:
These are delicious for breakfast or as a side for supper. Split in two and stuff with ham or
breakfast sausage for a sandwich that’s great for lunch or breakfast.
Fall Sweet Potato Biscuits
2016-10-28 09:55:14
These are delicious for breakfast or as a side for supper. Split in two and stuff with ham or breakfast sausage for a sandwich that’s great for lunch or breakfast.
Total Time
45 min
Ingredients
- 2 C all-purpose flour
- 1 TBSP baking powder
- 2 tsp brown sugar
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 C buttermilk
- 1 C baked, mashed sweet potato (1 medium potato)
- 8 tablespoons unsalted butter (1 stick), frozen
- Heavy cream, for brushing the tops
Instructions
- Lightly grease a 13x9 glass baking dish. Heat the oven to 400°F.
- Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
- Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until doughforms a shaggy mass.
- Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
- Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a biscuit cutter, cookie cutter, or glass, cut the dough into rounds (do not twist). Gather leftover dough into a circle, reroll, and cut until you have used all of the dough.
- Place the biscuits in the dish with the edges touching the sides and/or other biscuits, brush tops with heavy cream, and bake 12 to 15 minutes or until the bottoms are golden brown.
Notes
- These biscuits won’t rise much. The acid in the buttermilk helps, but a light touch is needed while mixing, kneading, and rolling out these biscuits. Less is more if you want tender, flaky biscuits. These biscuits are definitely worth the effort!
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