These orange-hued sweet potato biscuits are always a family favorite. They’re easy to make and loaded with hidden veggies! Perfect for any meal, but some of our favorite ways to serve these are as a dinner side; with warm with butter and honey (and your favorite jam); or with slices of seared thick cut country ham and hot pepper jelly.
Sweet Potato Biscuits
- Parchment paper
- Large bowl
- Baking sheet
- 1 cup chilled sweet potato puree
- 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
- ¼ cup honey
- 1 stick cold unsalted butter cut into cubes, plus 1 tablespoon melted butter, for brushing
- Salt & pepper to taste
- 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 two table knives, cut 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.
- 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.
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