I love sweet potatoes. I love biscuits. So you would think I would love sweet potato biscuits, right? I want to, I really do. This is my second attempt at making them with two different recipes. But either the recipes aren’t right or I’m doing something wrong but I just have not been able to make a sweet potato biscuit to die for.
2 tablespoons brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled butter, cut into pieces
3/4 cup sweet potato puree
1/3 cup buttermilk
- Preheat oven to 425 degrees F and lightly spray a 8" baking pan with cooking spray.
- Whisk together flour, sugar, baking powder, salt and baking soda.
- Using a pastry cutter or two knives, cut in chilled butter until it resembles coarse meal with some pea-sized butter pieces remaining.
- In a separate bowl, combine sweet potato puree with buttermilk. Add mixture to dry ingredients and incorporate with a fork; do not overmix. Add a few drops of buttermilk if mixture is too dry.
- Turn the dough out onto a floured surface and knead into a ball. Flatten ball into a disc shape, about 1 inch thick. Using a biscuit cutter, cut out 8 biscuits. Form any remaining dough into a round biscuit.
- Place in prepared pan with sides touching and bake for 20-25 minutes or until golden.