These Sweet Potato Biscuits are rich, flavourful and are the perfect addition to soups, stews and chilis!
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Before this recipe I had never made biscuits. Can you believe that? Why not I wonder?! They’re sooooo yummy! This is a really nice recipe with really buttery and rich flavours. And I love the addition of sweet potato, adding a little sweetness and extra nutrition. These were so easy to make, and after I made them, I realized how much I love biscuits! I see more of them, with lots of flavours, in my future!
- 1¾ cup flour
- 2 tbsp brown sugar
- 2½ tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 6 tbsp chilled butter (cut into pieces)
- ¾ cup sweet potato puree
- ⅓ cup buttermilk
- Whisk together flour, sugar, baking powder, salt and baking soda.
- Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
- In a separate bowl, combine the sweet potato puree and buttermilk.
- Then add the sweet potato/buttermilk mixture to the flour.
- Stir with a fork, but don’t over mix.
- Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy – that’s what makes them so buttery and crumbly!
- Then flatten the ball into a disc shape, about 1 inch thick. The disc should be big enough to get 8 biscuits cut out of it.
- Using a biscuit cutter or some other circle shape (like a cup), cut out 8 biscuits. Make sure to use all the dough.
- In a preheated 425 degree oven, bake for 20-25 minutes, rotating the pan half way through baking.
- You can substitute pumpkin or butternut squash puree in this recipe as well.