Sweet Potato Biscuits
These tender, flaky and subtly sweet buttermilk biscuits are filled with the flavor of sweet potatoes, and make a great accompaniment to any meal.
Here in Salt Lake City we have had an unseasonably warm winter. My apologies to the those in the freezing midwest and east coast, where all of our snow seems to have gone.
I haven’t really missed the cold weather, though as winter winds down I’m realizing that I have really cheated myself out of lots of comfort food this season. There’s been far too few baked casseroles, meals of things piled on top of mashed potatoes, and cozy soups.
So during these last few weeks of winter I’m planning to make the most of our chilly mornings and evenings with as much comfort food as I can handle. And what every cozy meal needs is some rolls or biscuits on the side to help mop up gravy, soup, and the like.
While I love homemade rolls, I hardly ever remember to start them in time so that they’ll be ready for dinner. Biscuits, on the other hand, take less than 30 minutes from start to finish and are therefore my typical accompaniment of choice.
These sweet potato biscuits are such a fun variation and would make a great side to any comfort meal— like chili, macaroni and cheese, or a roast. Of course, they aren’t meant to be paired with just savory foods. I enjoyed one with a slather of raspberry jam and the combination was incredible!
baking tip:How to make sweet potato puree
1. Prick 2 regular sized sweet potatoes (skins on) with a fork.
2.Bake at 350 degrees F until tender, about 45 minutes.
3. Let cool, then peel off skin and mash with a fork. Remove any unsightly brown spots.
(Yields 1 cup of puree)
Sweet Potato Biscuits
- 2 ¼ cup all-purpose flour (270 grams)
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
- 1 cup sweet potato puree , see Note (227 grams)
- ¾ cup cold buttermilk (177 ml)
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Cut the cold butter into the dry ingredients with a pastry blender. Combine the sweet potato puree and buttermilk and then add to the rest flour mixture. Mix with a rubber spatula and then your hands to bring the mixture together into a ball.
- On a lightly floured surface, pat the dough to about 1 inch thick. Use 3-inch round cutter to cut dough into 8 rounds. Place on prepared sheet pan and bake until edges are golden, 15-18 minutes. Serve immediately. Store biscuits in an airtight container at room temperature for up to 3 days.
Disclaimer: This recipe was created in partnership with Go Bold With Butter. Thank you for supporting partnerships with brands and campaigns I support and love, which make Completely Delicious possible. All opinions are 100% my own, as always.