These biscuits have a touch of sweetness and beautiful, rich color from the addition of sweet potatoes! We’re giving them their much-deserved time to shine.
This recipe comes together very similarly to my original buttermilk biscuit recipe.
What You’ll Need
2 1/3 c. All Purpose Flour
3 1/2 tsp. Baking Powder
1/2 tsp. Salt
2 tbsp. Sugar
1/2 c. Cold Butter (Unsalted or Salted works in this recipe. If you prefer a more ‘seasoned’ biscuit, go with Salted! Place the stick of butter in the freezer about ten minutes before you start )
1 1/3 c. Buttermilk
1 1/4 c. Sweet Potato, mashed & cold (about one large sweet potato)
Appx. 1/2 c. All Purpose flour for shaping
Melted Butter & honey for topping
Instructions
- Preheat your oven to 425 degrees. Grease a cast iron skillet (or baking dish) and set aside.
- Add your sweet potato to the oven and roast for about 45 minutes or until soft. Remove skin, mash potatoes, and allow it to cool completely.
- In a large bowl, combine the flour, baking powder, salt, and sugar.
- Using a cheese grater, grate the stick of butter into the dry ingredients & gently stir. This method creates the perfect distribution of butter into the flour without having to use a pastry cutter or processor!
- Whisk sweet potato and buttermilk. Slowly stir the wet mixture into the dry ingredients.
- On a separate baking sheet, sprinkle about 1/2 cup flour. Using a spoon, scoop dough onto the baking sheet in uniform-sized balls. Be careful that they don’t touch each other. (I used a large ice cream scoop)
- With floured hands, pick up each dough ball one at a time and gently toss in between your hands. This will shake off the additional flour and shape the dough.
- Place each dough ball in the prepared cast iron or baking sheet, positioning them next to another. This helps the biscuits bake upward as opposed to spreading out.
- Bake for 25 minutes. Remove from oven, pour melted butter and honey over the tops. Bake for an additional 5 minutes.
- Enjoy!
