Savory Sweet Potato Biscuits

What You Need:

  • 1 pound sweet potatoes, scrubbed
  • 2 1/2 cups all-purpose flour, plus more for rolling
  • 3 tablespoons light brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 stick cold unsalted butter, diced
  • 1/3 cup whole milk
  • 1 egg yolk mixed with 1 tablespoon heavy cream
  • 30 small sturdy herb sprigs (sage and rosemary)

How to Make It:

Preheat the oven to 400°. Pierce the sweet potatoes all over with a fork. Set the potatoes on a cookie sheet and bake for 1 hour, or until tender. Let cool slightly. Using a spoon, scoop the potato flesh from the skins into a bowl and mash with a fork; you should have 1 1/2 cups of mashed sweet potatoes. Refrigerate until chilled. In a large bowl, mix the 2 1/2 cups of flour with the brown sugar, baking powder, salt and cayenne pepper. Cut in the butter with a pastry blender. In a small bowl, mix the sweet potatoes with the milk. Add to the dry ingredients and stir with a wooden spoon until all of the flour is incorporated; the dough will be quite sticky. Refrigerate the dough for at least 15 minutes.

Preheat the oven to 425°. On a well-floured work surface, pat out the dough until it is 1/2-inch thick. Using a floured 2-inch round or fluted cutter, stamp out as many biscuits as you can and transfer them to a parchment paper-lined baking sheet. Re-roll the scraps and stamp out more biscuits. Brush the tops of the biscuits with the egg wash and press a small herb sprig into each one. Bake the biscuits for about 20 minutes, or until golden. Serve warm or at room temperature.

Recipe adapted from:Susan Spungen and Food and Wine

 

 

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