We made chili over the weekend and needed something to accompany it. We typically do cornbread, but just weren’t in the mood for it. We found a couple sweet potato biscuit recipes and decided that would be a good option. Below is what we pulled together. Something to mention-make sure you keep the dough thick when you cut out your biscuits. We probably rolled it out a little thin and our biscuits didn’t quite rise like the beautiful ones we saw online. They still tasted delicious:)
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 stick cold unsalted butter (cut into cubes)
- 1/2 cup baked sweet potato flesh (no skin)
- 1/2 cup cold buttermilk
Preheat oven to 450 degrees F.
Combine dry ingredients in food processor. Pulse several times to mix together.
Add butter to food processor. Pulse several times to combine. Add sweet potato, pulse again. While pulsing sweet potato, pour in buttermilk slowly to combine all ingredients.
Remove mixture from food processor and transfer to floured surface. Ball mixture together with hands and knead a few times.
Pat out to 8″ round disk. Use biscuit cutter (typical 2 3/4″ round) to cut out biscuits. You will probably only be able to cut out 4 from this disk and will need to combine dough scraps to make last biscuits. Knead the dough only as much as you need to.
Line baking sheet with parchment paper or silicone mat. Space biscuits out evenly on baking sheet. Bake 10-12 minutes until they are golden brown.
Cool slightly on baking rack, serve warm. Top with homemade honey butter like we did:) Enjoy!