When it comes to foods that are quintessentially Southern, biscuits are one of the first to come to mind. These incorporate another Southern favorite, sweet potato, for a fluffy, dreamy treat that helps usher in the fall season.
Sweet Potato Biscuits
Yield: 10 biscuits
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- 2½ cups self-rising flour
- 3 tablespoons sugar
- ½ cup cold unsalted butter, cubed
- ¾ cup mashed sweet potato, chilled
- ½ cup cold whole buttermilk
- 2 tablespoons unsalted butter, melted
- Honey, to serve
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Set aside.
- In a large bowl, stir together flour and sugar. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add sweet potato and buttermilk, stirring just until combined.
- Turn dough out onto a well-floured surface. Shape dough into a flat log; fold into thirds, like a letter. Roll into a 10x9-inch rectangle. Using a 2½-inch round cutter dipped in flour, cut dough, without twisting cutter. Reroll scraps as needed. Place biscuits on prepared pan, spacing 2 inches apart. Brush tops with melted butter. Place pan with biscuits in freezer 10 minutes.
- Bake until golden brown and cooked through, approximately 12 minutes. Drizzle with honey.
Taste of the South http://www.tasteofthesouthmagazine.com/