For best results, ensure the butter is very cold and the sweet potato is completely cooled before starting. Don't overmix the dough! Overmixing will result in tough biscuits. Feel free to experiment with other toppings, such as honey butter or a savory herb butter.
Chef John's Sweet Potato Biscuits
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING8 People
-
VIEWS42
Elevate your brunch or holiday table with these unbelievably flaky and flavorful sweet potato biscuits. The secret? Frozen butter grated into the flour creates layers of buttery goodness, while a hint of pomegranate adds a touch of seasonal elegance.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate58 g
-
Cholesterol65 mg
-
Fiber5 g
-
Protein7 g
-
Saturated Fat16 g
-
Sodium970 mg
-
Sugar14 g
-
Fat26 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Prepare the Sweet Potato: Cut the sweet potato into evenly sized chunks. Transfer to a pot, cover with water, and add salt. Bring to a simmer over high heat, then reduce heat and cook until tender (approximately 17 minutes). Drain thoroughly, return to the pot, and mash until you have 1 1/2 cups of mashed sweet potato. Cool completely.
02 Step
Recipe View Combine Wet Ingredients: In a mixing bowl, combine the cooled mashed sweet potato, brown sugar, and buttermilk. Mix until well combined.
03 Step
Recipe View Incorporate Dry Ingredients: Place the self-rising flour in a separate mixing bowl. Grate the frozen butter into the flour, tossing with a fork to coat the butter after each addition. This prevents clumping. The mixture should resemble coarse crumbs. Add the sweet potato mixture and gently toss with a fork until just evenly distributed. Avoid overmixing.
04 Step
Recipe View Shape and Fold the Dough: Transfer the mixture onto a lightly floured work surface. Gently press the mixture into a rectangular shape, about 1 1/2 inches thick. The dough will be floury and slightly crumbly. Fold the rectangle into thirds, like a letter. Dust with a bit of flour if sticking.
05 Step
Recipe View Preheat and Prepare: Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
06 Step
Recipe View Cut and Bake: Press the dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim the edges to create a neat rectangle for even rising. Cut into 8 equal portions. Transfer to the prepared baking sheet, spacing evenly. Brush the tops lightly with melted butter.
07 Step
Recipe View Bake: Bake in the preheated oven until golden brown, approximately 20 to 25 minutes. Cool slightly before serving.
08 Step
Recipe View Prepare Pomegranate Butter: In a small bowl, mix together the room temperature butter, pomegranate molasses, and pomegranate juice until smooth and creamy.
09 Step
Recipe View Serve: Spread the pomegranate butter on warm biscuits. Sprinkle with fresh pomegranate seeds for a festive garnish.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Prudence Mclaughlin
Jun 4, 2025The pomegranate butter is the perfect finishing touch. It adds a lovely sweetness and tanginess that complements the sweet potato perfectly.
Katheryn Swaniawski
Mar 6, 2025I was a little intimidated by the folding technique, but it was actually quite easy and made the biscuits so flaky!
Selmer Johnston
Jan 2, 2025These biscuits were a huge hit at Thanksgiving! Everyone raved about the flavor and texture.