Of the foods that have taken the health world by storm, sweet potato is one of my least favorite. Give me kale, give me quinoa, give me dulse—but give me a regular old white potato any day.
White potatoes, however, have nothing to do with biscuits…and sweet potatoes, gloriously, do! I made these as the topping for my Slow Cooker Chicken Pot Pie, which I have to say, was a genius move. But these are delicious on their own, for breakfast, for a snack, or for dessert with whipped cream and jam. And you can make them with regular old gluten-y flour or you can make them gluten-free.
Sweet Potato Biscuits
- 8 Tbsp 1 stick cold unsalted butter
- 3/4 cup heavy cream
- juice of 1/2 lemon
- 1 3/4 cups flour + more for cutting board
- 1 Tbsp granulated sugar
- 2 1/4 tsp baking powder
- 3/4 tsp sea salt
- 1/4 tsp baking soda
- 1/2 cup cooked mashed sweet potato
To make gluten-free:
- substitute Bob’s Red Mill gluten-free flour blend
- add 1 tsp arrowroot flour
- Put butter in the freezer before you start to make sure it’s very cold. Then mix milk with lemon juice to make buttermilk, and put that in the freezer, too.
- Preheat oven to 500 degrees. Line a rimmed baking sheet with parchment paper. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Remove butter from freezer and grate with a cheese grater into flour mixture, then mix lightly with your hands to separate clumps. Once the butter is evenly distributed throughout the flour, add cold buttermilk, mixing with a spoon until a lump of dough that sticks together is formed. Finally, add sweet potatoes and mix gently until incorporated into the dough.
- On a large cutting board (or a clean countertop), sprinkle 2–3 Tbsp flour and spread out evenly. Gather dough into a ball and roll in flour till lightly covered. With a rolling pin (or a clean, empty or unopened wine bottle), roll out dough in an oval until about 1/2 inches thick, sprinkling dough with more flour as necessary to prevent sticking (you will probably need a lot). Cut biscuits with a 2-inch round biscuit cutter (or the open side of a clean, empty tin can), and place biscuits on lined baking sheet.
- When there is no more room to cut biscuits, gather up dough, press into a ball, and repeat above process. Shape the last biscuit from the final scraps.
- Put baking sheet in oven and reduce temperature to 450 degrees. Bake 8 minutes in the center of the oven, then rotate pan 180 degrees and bake 4–6 minutes more, until golden brown.