Do you have that friend who inspires you to do great things? By great things I mean pull a switcheroo on a recipe. Well my good ole friend from grad school and my cooking companion did just that (she knows who she is). She inspired me to take a pumpkin biscuit recipe and turn it into a biscuit showcasing another orange and fall vegetable – the sweet potato.
These fluffs of delight are steamy when you pull them apart and are ready for another slathering of butter. They are the perfect size so you don’t feel guilty on eating more than 1 and they really will seem impressive, but actually are a super easy biscuit to pull together. Did I mention that they basically split in half perfectly – it’s like the top and bottom magically separate as if they know that more butter is coming their way. Sweet potato biscuit should also be a new fall candle scent – just a suggestion.
And they not only provide an excuse to use a pastry blender but also a bit of knead time – but not the kind where your arms cramp – what’s up with that!?!?
Recipe: Inspired/adapted from Sweet Pea’s Kitchen
2 cups all-purpose flour
1 Tbsp sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
5 tablespoons chilled butter, cut into small pieces
1/3 cup milk + a few squirts of fresh lemon juice
1 medium sweet potato
3 tablespoons honey
extra butter, extra salt
Preheat oven to 400° F and line a baking sheet with parchment paper.
Wash, peel and cube your sweet potato and put in a microwave safe container with a little bit of water. Cook for 4-5 minutes until your sweet potato is soft and mashable. Drain the water and mash the sweet potato into a puree using a fork or a potato masher. Set aside.
In a medium size bowl, add the flour, sugar, baking powder, salt, cinnamon, and butter. Using a pastry blender, mix the dry ingredients with the butter until a coarse meal forms and the butter is water droplet size.
Cover and chill 10 minutes.
While the dough mixture is chilling, mix together the milk+lemon, sweet potato puree, and honey until homogenous.
Then pull your chilled dough from the fridge and incorporate your wet ingredients into your dry ingredients until everything is moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times. You shouldn’t have to add much flour as the dough should not be too sticky and will be easy to work with.
Bake at 400° for 13 minutes. Pull from the oven and rub the tops of the biscuits with butter and sprinkle with salt. Bake for another 3-5 minutes until nice and golden kissed with a nice crispy outer shell forming.
Let cool for a few minutes, but certainly serve warm.