“There were many priests under the old system, for death prevented them from remaining in office. But because Jesus lives forever, his priesthood lasts forever. Therefore he is able, once and forever, to save those who come to God through him. He lives forever to intercede with God on their behalf.”
-Hebrews 7:23-25 NLT
A favorite fall baking ingredient of mine is sweet potato. They’re amazing for sweet potato pie or candied sweet potato casserole, but I want to show you how to make them as buttermilk biscuits!
These Sweet Potato Biscuits are golden, tender, and full of comforting flavor. They’re the perfect blend of savory and sweet. Roasted and mashed sweet potato adds a soft, fluffy texture to these buttery biscuits and a natural sweetness. Incorporated with local farmed, chunky buttermilk and organic, grass-fed butter keeps them rich and flaky. They’re a cozy side for fall dinners, delicious with a drizzle of honey, or perfect as a breakfast sandwich base. A simple recipe that turns leftover sweet potatoes into your new fall baking staple.
Pro Tip: Cube or grate your cold butter and freeze it while you are measuring out the other ingredients. I sometimes freeze the butter with the dry ingredients after crumbling them with my fingers. The more you touch the butter, the more it’ll melt because of your body heat. If you can, freeze the butter before rolling and shaping the dough. It makes a big difference for flaky, risen, soft biscuits!
Sweet Potato Buttermilk Biscuits
Ingredients
Method
- Wash and dry your sweet potato pierce with a fork. Wrap in aluminum foil and roast at 400℉ for at least 1 hour.
- Let roasted sweet potato cool completely or refrigerate overnight. Scoop out of sweet potato peel and mash.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Add cold cubed butter and cut it into the flour with a pastry cutter or your fingers until mixture resembles coarse crumbs.
- In a separate bowl, whisk together mashed sweet potato, buttermilk, and honey.
- Pour wet ingredients into the flour mixture and mix gently until a soft dough forms. Do not over mix and do not knead.
- Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle.
- Cut out biscuits using a biscuit cutter or glass, reshaping scraps as needed.
- Place biscuits on a parchment-lined baking sheet and brush with a little buttermilk.
- Bake at 425℉ for 15-18 minutes until golden brown and risen.
- Brush warm biscuits with melted butter or honey for a glossy finish and serve warm.
