Prep 25 mins
Cook 15 mins
These biscuits are a perfect, savory treat with hot, winter foods! I pulled it from a magazine in the dentist's office, and tested it out on the kids. When I looked through other recipes in the database, I didn't see a savory one that matched this, so thought I would share!
- 1⁄2 cup unsalted butter
- 1 (10 ounce) sweet potatoes, cubed and peeled
- 1 cup cold buttermilk
- 2 tablespoons cold buttermilk
- 3 cups all-purpose flour (sifted once before measuring)
- 1 1⁄2 tablespoons baking powder
- 1 1⁄2 teaspoons salt
- 1 tablespoon sugar
- 1⁄2 teaspoon cayenne pepper
- Oven 475.
- Cut butter into small cubes and chill in freezer for 15 minutes. Place potato into microwave proof dish with 3 T water. Cover, cook on high until very tender (6 - 8 minutes). Mash and refrigerate to cool. Stir in buttermilk. Stir dry ingredients together. Cut in butter. Stir in sweet potato mixture and stir just until dough forms. Kneed lightly, and place dough into a 7x10 rectangle and cut out 10 biscuits. Place 2 inches apart, and bake on top shelf 15 - 20 minutes.
- These don't rise a lot, so make sure you cut them almost the thickness you intend to serve them at.