Sweet Potato Biscuits

David Reeves

By
@Woodrow

Fall is upon us and what can be better than the smell of a sweet potato biscuit baking in the oven? Mix sorghum molasses with butter (or honey with butter)and apply liberally! These are great with country ham.


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Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

15 Min

Ingredients

2 - 3 medium
sweet potatoes, yielding 2 cups of packed flesh
4 c
self rising flour
3 Tbsp
sugar
1/2 c
unsalted butter, cold
1/2 c
buttermilk
2 Tbsp
brown sugar
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/8 tsp
ginger

Directions Step-By-Step

1
Preheat oven to 450 degrees F. Take potatoes and pierce skin with a fork several times, and cook on high in microwave until flesh is tender and "syrupy." While still warm, scoop out 2 packed cups of flesh into a mixing bowl and completely blend in the buttermilk, brown sugar and spices with a hand mixer.
2
Whisk flour and white sugar together in a second bowl. Cut in cold butter with a pastry blender until mixture contains small "pea-size" pieces of butter.
3
Add sweet potato mixture to the dry ingredients, stirring just until it comes together into a soft dough. (Add more buttermilk a little at a time if necessary).
4
Turn out on a lightly floured surface and roll out to about 3/4" thickness. Cut out biscuits and place on a parchment lined baking sheet. (Or if cooking outdoors, lightly grease the bottom of a #14 Dutch oven, preheat it to 425 - 450 degrees F, and then place biscuits in the bottom. Watch closely to keep from burning the bottoms of the biscuits).
5
Bake for 15 minutes or until golden brown.

About this Recipe

Course/Dish: Other Breakfast, Biscuits
Hashtag: #Sweet Potato