Sweet Potato-Honey Buttermilk Biscuits

Sweet Potato-Honey Buttermilk Biscuits requires about 45 minutes from start to finish. This lacto ovo vegetarian recipe serves 8 and costs 39 cents per serving. This side dish has 233 calories, 4g of protein, and 7g of fat per serving. 312 people have tried and liked this recipe. This recipe is typical of Southern cuisine. Head to the store and pick up flour, ginger, cinnamon, and a few other things to make it today. It is brought to you by The Corner Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. Similar recipes are Sweet Potato Biscuits with Honey Butter, Sweet Potato Biscuits with Honey Butter, and Sweet Potato Biscuits With Honey Butter.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees F.Pierce the sweet potato several times with a fork. Place the potato on a baking sheet, and bake for about 45, under tender. Remove from the oven and cool slightly. Half the sweet potato and scoop out the flesh. Discard the skin.Increase the oven to 425 degrees F.In a large bowl, whisk together the flour, salt, baking powder and spices. In a small bowl combine the sweet potato, buttermilk and honey, and mix together.Use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture is sandy and no pieces are larger than a pea. Add all but the last 1/4 cup of the buttermilk mixture and stir until just combine. If mixture seems dry, add the additional 1/4 cup (I usually need to add all of the liquid). The dough should be sticky.Turn dough out onto a well floured work surface. Lightly flour the top of the dough (it will be sticky), and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.Use a floured 2.5-inch biscuit cutter, to cut the biscuits. Place the biscuits on a parchment-lined baking sheet, touching.Gently re-roll the scraps of dough as needed until all the biscuits are cut.Bake for 10 to 13 minutes until puffed and cooked through.

 

Step by step:

1. Preheat the oven to 400 degrees F.Pierce the sweet potato several times with a fork.

2. Place the potato on a baking sheet, and bake for about 45, under tender.

3. Remove from the oven and cool slightly. Half the sweet potato and scoop out the flesh. Discard the skin.Increase the oven to 425 degrees F.In a large bowl, whisk together the flour, salt, baking powder and spices. In a small bowl combine the sweet potato, buttermilk and honey, and mix together.Use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture is sandy and no pieces are larger than a pea.

4. Add all but the last 1/4 cup of the buttermilk mixture and stir until just combine. If mixture seems dry, add the additional 1/4 cup (I usually need to add all of the liquid). The dough should be sticky.Turn dough out onto a well floured work surface. Lightly flour the top of the dough (it will be sticky), and pat into a rectangle, fold in half, rotate clockwise, pat back out, and fold again. Repeat this once more, and then gently pat the dough out to about 1-inch thick.Use a floured 2.5-inch biscuit cutter, to cut the biscuits.

5. Place the biscuits on a parchment-lined baking sheet, touching.Gently re-roll the scraps of dough as needed until all the biscuits are cut.

6. Bake for 10 to 13 minutes until puffed and cooked through.

Nutrition Information:

covered percent of daily need