Did you guys know that such a wonderful thing even existed? They do indeed, and they’re as wonderful as you’d imagine. They are pretty much a food group here on Virginia’s Eastern Shore, and it is where I was first introduced to them. After years of enjoying them, I thought it was high time I passed the recipe along to you guys!
It’s your basic biscuit dough with the usual suspects – flour, buttermilk, flour. But then you invite some pureed, roasted sweet potatoes to the party. It adds great flavor and color, and also some additional moisture. Which is always welcome in a biscuit!
They aren’t quite as fluffy as your standard buttermilk biscuit, just because the addition of the sweet potato adds some density too… but, what they lack for in fluffiness they more than make up for in deliciousness.
I like to serve them with a bowl of soup, or just plain with some jam or pumpkin butter. But, our favorite way to enjoy them is sandwiching a few pieces of ham. Very thinly sliced country ham is a treat, but more often than not it’s just plain deli ham. It makes for one delicious and easy meal – for breakfast, lunch, or dinner!
Sweet Potato Biscuits
1 cup sweet potato puree, chilled*
3/4 cup buttermilk
2 1/4 cups all-purpose flour
2 Tbsp light brown sugar
3 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
6 Tbsp butter, cubed
2 Tbsp butter, melted
Preheat the oven to 400 degrees.
In a small bowl combine the sweet potato puree and the buttermilk. Whisk to combine, set aside.
In the bowl of a food processor, combine the flour, baking powder, salt, and sugar. Pulse several times to combine well. Add the butter, and continue to pulse in 2-second increments, until the mixture resembles coarse crumbs with a few pea-sized pieces (about 5 pulses). This can also be done using a pastry blender or 2 forks if you don’t have a food processor.
Transfer the mixture to a medium bowl, pour the sweet potato mixture over it, and use a fork to mix for about 1 minute, or until the dough just comes together. Turn the dough out onto a floured surface, knead with floured hands, and pat into a rectangle about 6×10 inches and 1-inch thick.
Fold the dough like a business letter (the rightmost third over the center third, then the left third on top). Turn the dough a quarter of a turn, pat it into another 6×10 inch rectangle, and fold it upon itself in thirds again. Repeat one more time, then pat the dough into a 6×10 inch rectangle a final time.
Using a floured 2 inch biscuit cutter, cut the biscuits from the dough and place them about 1 1/2 inches apart on an ungreased baking sheet. Pat the scraps into a 1-inch thick rectangle and cut more biscuits.
Brush the tops with half the melted butter, and bake 15-20 minutes, or until the tops are just beginning to brown. Brush the tops again with the remaining butter and serve warm.
* To make the sweet potato puree: Pierce one 12-ounce sweet potato in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor.
Source: adapted from The Lee Bros Southern Cookbook and Food & Wine, Nov 2013
