Chef John's Sweet Potato Biscuits

Chef John's Sweet Potato Biscuits
  • PREP TIME
    20 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    8 People
  • VIEWS
    42

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

  • Carbohydrate
    58 g
  • Cholesterol
    65 mg
  • Fiber
    5 g
  • Protein
    7 g
  • Saturated Fat
    16 g
  • Sodium
    970 mg
  • Sugar
    14 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
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.

Image Step 02
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.

Image Step 03
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.

Image Step 04
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.

Image Step 05
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.

Image Step 06
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.

Image Step 07
07 Step

Recipe View Bake: Bake in the preheated oven until golden brown, approximately 20 to 25 minutes. Cool slightly before serving.

Image Step 08
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.

Image Step 09
09 Step

Recipe View Serve: Spread the pomegranate butter on warm biscuits. Sprinkle with fresh pomegranate seeds for a festive garnish.

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.

Norbert Funk

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 14 Ratings)
Total Reviews: (3)
  • Prudence Mclaughlin

    The pomegranate butter is the perfect finishing touch. It adds a lovely sweetness and tanginess that complements the sweet potato perfectly.

  • Katheryn Swaniawski

    I was a little intimidated by the folding technique, but it was actually quite easy and made the biscuits so flaky!

  • Selmer Johnston

    These biscuits were a huge hit at Thanksgiving! Everyone raved about the flavor and texture.

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