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These sweet potato biscuits have a tender crumb with a crispy bottom from being baked in a cast-iron pan. Freezing the dough before baking helps maintain the biscuits' shape and keeps the butter intact to give the biscuits more lift and a light texture. The sweet honey butter complements the biscuits' savory flavor.

EatingWell.com, September 2022

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Credit: Photographer: Victor Protasio, Food Stylist: Karen Rankin

Recipe Summary

active:
30 mins
total:
2 hrs
Servings:
12

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir 4 tablespoons softened butter, honey (or maple syrup) and cinnamon together in a small bowl until combined. Cover and refrigerate until ready to use. 

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  • Prick sweet potato with a fork and place on a microwaveable plate. Cover with a dampened paper towel; microwave on High until tender, about 12 minutes. Transfer the sweet potato to a cutting board and cut in half lengthwise. Let cool slightly, about 5 minutes. Scoop out the flesh and place in a medium bowl (discard peel); mash with a potato masher until smooth. Add buttermilk and oil; whisk to combine. 

  • Whisk all-purpose flour, whole-wheat flour, sugar, baking powder, salt and baking soda in a large bowl. Using a pastry cutter, cut the remaining 4 tablespoons cold butter into the flour mixture until the mixture is crumbly and the butter is pea-sized. Make a well in the center; add the sweet potato mixture, stirring with a fork until just combined.

  • Transfer the dough to a floured work surface; lightly sprinkle the dough with flour. Lightly knead 8 times, then pat or roll out to an even 3/4-inch thickness. Cut rounds with a floured 2-inch cutter; transfer the dough rounds to a baking sheet. Re-roll the scraps twice to cut 12 dough rounds total. Brush the tops of the biscuits evenly with milk; freeze until firm, about 1 hour.

  • Position oven rack in center position; preheat to 425°F. Arrange the biscuits in a 12-inch cast-iron skillet (or leave them on the baking sheet). Bake until golden brown on the edges and bottoms, about 20 minutes. Transfer to a wire rack; let cool for 10 minutes. 

  • Meanwhile, let the honey-cinnamon butter stand at room temperature until ready to serve. Serve the biscuits with the honey-cinnamon butter.

To make ahead

Refrigerate baked biscuits, wrapped in plastic wrap, for up to 1 week. To freeze, wrap in plastic wrap, place in a zip-top plastic freezer bag and freeze for up to 3 months. Reheat in a toaster oven or oven at 350°F for 10 to 15 minutes. Refrigerate butter in an airtight container for up to 2 weeks.

Equipment

2-inch biscuit cutter

Nutrition Facts

1 biscuit & about 1 1/4 tsp. butter
195 calories; protein 3g; carbohydrates 23g; dietary fiber 2g; sugars 5g; added sugar 2g; fat 11g; saturated fat 5g; mono fat 4g; poly fat 1g; cholesterol 21mg; vitamin a iu 3472IU; vitamin b3 niacin 1mg; vitamin c 3mg; vitamin e iu 1IU; folate 49mg; vitamin k 3mg; sodium 302mg; calcium 56mg; iron 1mg; magnesium 14mg; phosphorus 44mg; potassium 87mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 9mcg.
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