Sweet Potato Buttermilk Biscuits (Print Version)
Buttery, golden sweet potato biscuits with a fluffy texture, finished perfectly with a dollop of honey butter.
# Ingredients:
→ Biscuits
01 -
1 cup mashed sweet potatoes (about 1 large sweet potato, cooked and mashed)
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2 1/4 cups all-purpose flour, plus extra for dusting
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2 tablespoons granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon fine sea salt
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115 grams cold unsalted butter, cubed (1/2 cup)
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3/4 cup cold buttermilk, plus extra for brushing
→ Honey Butter
09 -
115 grams unsalted butter, softened (1/2 cup)
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2 tablespoons honey
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Pinch of sea salt
# Steps to Follow:
01 -
Preheat the oven to 220°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed.
03 -
Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
04 -
In a separate bowl, whisk together the mashed sweet potatoes and buttermilk until smooth.
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Add the sweet potato mixture to the dry ingredients. Gently stir just until the dough comes together. Avoid overmixing.
06 -
Transfer the dough to a lightly floured surface. Pat or roll the dough to approximately 2.5 cm thickness.
07 -
Using a 6 cm biscuit cutter, cut out rounds and place them on the prepared baking sheet. Gather remaining dough scraps and repeat until all dough is used.
08 -
Brush the tops of the biscuits with extra buttermilk for a golden crust.
09 -
Bake for 18 to 20 minutes, or until the biscuits are well-risen and golden brown.
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While the biscuits bake, combine the softened butter, honey, and a pinch of sea salt in a small bowl. Mix until smooth and creamy.
11 -
Serve the biscuits warm, split and generously spread with honey butter.
# Additional Notes:
01 -
For additional flavor, add cinnamon or nutmeg to the dough.
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Replace half the all-purpose flour with whole wheat flour for a richer, nuttier taste.
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Biscuits are best served warm but can be reheated gently in a low oven.
04 -
Pairs well with herbal tea or strong coffee for an autumn-inspired breakfast.