Sweet Potato Biscuits
Surprise your family and friends with this delicious twist on a traditional biscuits.
Photo by Gina Moore
MAKES 14–16
2 cups self-rising flour, sifted (plus extra for cutting)
¼ teaspoon cinnamon
¼ cup unsalted butter or shortening, cut into ½-inch cubes and chilled
½ cup sweet potato puree or canned pumpkin
½ cup buttermilk
Butter (optional)
Preheat oven to 450 F. Into the bowl of a food processor fitted with the dough blade, add flour and cinnamon and stir together. Add butter or shortening, and pulse just until the butter pieces are about the size of small peas (5 to 7 pulses). Pour into a large bowl, make a well in the center of the flour and add the sweet potato puree and buttermilk to the well. Using a spatula or your fingers, fold the flour in a circular motion into the wet mixture. Mix just enough until a dough ball forms. Turn dough out onto a clean, dry, floured surface. Do not overmix!
Using your floured hands, pat dough into a round disk about ½-inch thick and fold in half. Repeat this step two times, keeping the surface floured. Then pat dough into a disk ½-inch thick for normal biscuits or ¾-inch for tall biscuits. Using a 2½-inch biscuit cutter dipped into flour, cut out biscuits starting at the outside of the dough and working your way to the center. Combine leftover scraps to form additional biscuits. Place cut biscuits onto a baking sheet or into a cast-iron skillet sprayed lightly with cooking spray. Bake for 12–14 minutes or until lightly brown.
Remove from oven and brush with additional butter, if desired. Cover with a clean cloth and let rest until ready to serve.
Chef’s Tips
Sweet potato puree
- Spray sweet potatoes with cooking spray and bake in a 425 F oven until soft, about 1 hour.
- Cool, remove skin and puree in food processor.
Working with biscuit dough
- Do not overwork dough or your biscuits will be tough.
- Keep hands and surface dusted with flour for easy handling.
- Do not twist the biscuit cutter when cutting out; use an up-and-down motion.
- Place biscuits very close together in the pan for a soft exterior, or space farther apart for a crispy exterior.
- Never re-work dough scraps more than two times or your biscuits will be tough.
- If your oven bakes unevenly, rotate the pan halfway through the baking time.
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