Fall flavors in the form of a biscuit
Earlier this week I shared my recipe for chorizo sausage gravy. If you’re looking for a biscuit recipe to go with it, I think my rolled sweet potato biscuits are a solid choice! These biscuits are moist, yet fluffy, and have a nice bit of sweetness due to the root vegetable in the dough. For your diners who may not want sausage gravy, these biscuits do quite well on their own. . .or topped with some butter!
The original post from September 2018
I know fall is supposed to be all about pumpkins and apples, but really there are more fall ingredients out there. I’d be remiss if I didn’t think about cooking with sweet potatoes. These root vegetables are a top choice in my menu planning. Not only do they have more nutritional value than a plain potato, they also have oh so much more flavor. And honestly, I find them to be yummy without any toppings. I can’t say that about a plain potato.
Of course, it’s not all healthy eating for me. One of my favorite weekend splurges is a bigger Sunday breakfast. Sometimes it’s homemade scones or pancakes, other times eggs are the focus of my plate, but, of course, I still need some sort of starch to please my palate. That’s how these biscuits came to be.
Sure, a regular biscuit topped with butter and jam makes a fine side for some scrambled eggs. But what’s the harm in mixing things up a little? The addition of sweet potato adds a little bit of nutrients, some extra flavor, and a pretty color to the biscuit. Plus, it’s September, so it’s time to start embracing fall and its ingredients.
Some recipe hints for my sweet potato biscuits
When I made these biscuits I opted to mash the sweet potato by hand, which meant that I had slightly lumpy sweet potato. I debated whether to throw it into the food processor for a smooth consistency. I opted not to do so and am glad I didn’t.
The result of lumpy sweet potatoes was a biscuit with a little bit of texture and some extra bursts of sweet potato flavor. If you’re someone who prefers uniformity, I’d recommend puréeing the sweet potatoes.
Another side note- like all biscuits, serve them warm. When you top them with butter, be sure to have some honey or cinnamon-sugar nearby. The extra hint of sweetness makes these biscuits over the moon amazing.
Get ready to appreciate this other fall flavor! (And yes, there will be apple and pumpkin recipes in the near future.)
Simple Sweet Potato Biscuits
Ingredients
- 1 cup cooked, mashed sweet potato
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter cut into small pieces
Instructions
-
Preheat oven to 425.
-
Line a baking sheet with parchment paper.
-
In a small bowl, stir together the sweet potato and 1/4 cup buttermilk.
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
Cut in the butter with a pastry blender, 2 forks, or your hands until the butter is the size of peas.
-
Add the sweet potato mixture, folding to combine.
-
Add the remaining buttermilk a little at a time until all the flour is moistened. (You may not need all of the buttermilk.)
-
Sprinkle work surface with flour.
-
Place the dough on the floured surface, and pat into a rectangle about 3/4" thick.
-
Fold it into third, and roll with a floured rolling pin until the dough is 3/4" thick again.
-
Cut into 10 rectangles.
-
Place the biscuits on the prepared baking sheet, and bake for 20 minutes or until light golden brown and firm to the touch.
-
Transfer to a baking rack.
-
They are best eaten warm!
