Sweet Potato Biscuits

Sweet Potato Biscuits

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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  1. 2½ cups self-rising flour
  2. 3 tablespoons sugar
  3. ½ cup cold unsalted butter, cubed
  4. ¾ cup mashed sweet potato, chilled
  5. ½ cup cold whole buttermilk
  6. 2 tablespoons unsalted butter, melted
  7. Honey, to serve
  1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Bake until golden brown and cooked through, approximately 12 minutes. Drizzle with honey.
Taste of the South https://www.tasteofthesouthmagazine.com/



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