With a hint of aromatic sage and a generous coating of honey butter, these tender biscuits will warm your soul with every bite.
Sweet Potato Biscuits
Makes 24
Ingredients
- 2¼ cups (281 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon (3 grams) active dry yeast
- ½ teaspoon (2.5 grams) baking soda
- 6 tablespoons (84 grams) cold unsalted butter, cubed
- ¼ cup chopped fresh sage
- ½ cup cold whole buttermilk
- ¼ cup golden honey
- 1 cup mashed baked sweet potato, chilled
- ¼ cup (55 grams) butter, melted
- Honey Butter (recipe below)
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, yeast, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sage. In a small bowl, whisk together buttermilk and honey; stir quickly into flour mixture until combined (do not overmix). Stir in sweet potato.
- Turn out dough onto a lightly floured surface, and knead very gently 5 or 6 times until dough comes together but is still slightly lumpy. (If dough is too sticky, work in up to ¼ cup [31 grams] more flour.) Shape dough into a disk, and pat to 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut dough, rerolling scraps only once.
- Arrange biscuits snugly on prepared pan. Brush with melted butter. Bake until golden brown, 20 to 24 minutes, rotating pan halfway through baking. Serve with Honey Butter.
Honey Butter
Ingredients
- ½ cup (113 grams) softened unsalted butter
- ¼ cup honey
Instructions
- In a medium bowl, stir together ½ cup (113 grams) softened unsalted butter and ¼ cup honey until combined. Cover and refrigerate for up to 1 week.
