Made with mashed sweet potatoes and a hint of buttermilk, these Sweet Potato Biscuits bake up perfectly and are especially delicious served warm with homemade Honey Butter.
Photography by Jim O’Hagan
Styling by Maghan Armstrong
Sweet Potato Biscuits
Makes about 14
Ingredients
- 2¼ to 2 ½ cups all-purpose flour, divided
- 1 tablespoon baking powder
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- ½ teaspoon baking soda
- 6 tablespoons cold unsalted butter, cubed
- ½ cup cold whole buttermilk
- ¼ cup honey
- 1 cup cold mashed baked sweet potato (see Kitchen Tip)
- ¼ cup unsalted butter, melted
- Honey Butter (recipe follows)
Instructions
- Preheat oven to 425°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together 2¼ cups flour, baking powder, salt, yeast, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly.
- In a small bowl, whisk together cold buttermilk and honey; quickly stir buttermilk mixture into flour mixture until combined. (Do not overmix.) Stir in cold sweet potato.
- Turn out dough onto a lightly floured surface, and very gently knead until dough comes together but is still slightly lumpy, 5 to 6 times; add up to remaining ¼ cup flour if dough is too sticky. Shape dough into a disk, and pat to 1-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut dough, rerolling scraps only once. Place close together on prepared pan. Brush with melted butter.
- Bake until golden brown, 18 to 22 minutes, rotating pan halfway through baking. Serve warm with Honey Butter.
Honey Butter
Makes about ⅔ cup
Ingredients
- ½ cup unsalted butter, softened
- 2 tablespoons confectioners’ sugar
- ⅛ teaspoon kosher salt
- 3 tablespoons honey
Instructions
- In a medium bowl, beat butter, confectioners’ sugar, and salt with a mixer at medium speed until creamy, stopping to scrape sides of bowl. Gradually add honey, beating until combined. Use immediately, or cover and refrigerate for up to 1 week.
