This recipe is a variation of Martha Stewart’s Sweet-Potato Biscuits. The dough is very sticky but don’t be alarmed, the biscuits will still turn out divine. Serve warm with butter.
Sweet Potato Biscuits
- 3/4 cup Farmer's Market Sweet Potato Puree
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter cut into 1/2 inch thick slices
- 1/3 cup cold buttermilk
Preheat oven to 425ºF. Whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the sweet potato and buttermilk. Add the buttermilk mixture to the flour. Add butter and either use a pastry knife or your hands to combine until butter reduces to pea-sized chunks.
Turn the dough out onto a floured surface. Lightly knead the dough about 6 times. Cut out the biscuits, gather scraps and repeat.
Arrange biscuits on a pan or pizza stone, lined with parchment paper, and brush tops with melted butter. Bake for 20 - 25 minutes.