Sweet Potato Buttermilk BiscuitsFriday, December 25, 2015
On Christmas morning, my dad used to pick up a box of sweet potato biscuit sandwiches that had a slice of country ham and pumpkin butter slathered on the inside. Now that I've taken over most of the cooking here, I make biscuits for our brunch a few days before and freeze them so they're ready to bake. We still add some country ham, and this year I happen to have a jar of homemade pumpkin butter ready! Regardless of how you serve them, these sweet potato biscuits are everything you need in your life. If you already know how to make buttermilk biscuits, these are not much different with the exception of adding a sweet potato puree into the buttermilk mixture. I have roasted sweet potatoes specifically to make these, and I've used leftover mashed sweet potatoes that were already seasoned. Those are always my favorite version because the biscuits pick up whatever flavors you had going - this batch had little pieces of pecans and a hint of thyme and maple. Crumbled bacon folded into the mix is pretty amazing too. I've found the dough easier to handle in larger quantities (plus we always need extra around the holidays, and you can easily freeze unbaked biscuits.) If you'd like, just cut the recipe in half. You'll need roughly two and a half cups of flour per cup of sweet potato, but as with all biscuit doughs, feel your way through it instead of relying on strict measurements. If you need the "Biscuit 101" tutorial, check out my original recipe first.
Merry Christmas, from our family to yours!
Active Time: 20 minutes
Total Time: 1 hour
Yield: Makes about 18 biscuits with a 2 3/4" biscuit cutter
Special Equipment: Blender or food processor, heavy baking sheet, dough scraper, biscuit cutter, pastry brush