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Sweet Potato Buttermilk Biscuits

One Final Plea: Please take a moment and vote for my Rainbow Cake (entry #8) and help me win a $150 butter gift basket from Kerry Gold. If the contest were based solely on the quantity of butter used, I’d have it in the bag (I mean really, almost 2 1/2 lbs in one cake? Hello!) But it’s not, and I need your votes! I’m in the lead right now, and I’d like it to stay that way. Voting ends tomorrow. Don’t do it for me. Do it for the cake.

Sweet Potato Buttermilk Biscuits

On to these biscuits. Cooking a full Thanksgiving meal for 3, we have to make some sacrifices. Not willing to budge on the matter of mashed potatoes or the required greenage, the sweet potatoes are one side dish we can eliminate (and we may have to nix the stuffing next year for the sake of our stomachs). But I love sweet potatoes. And not having them on Thanksgiving makes me sad.

Luckily, I found a way to do double duty: why not combine the bread and the sweet potatoes in one dish? That’s a win win if I do say so myself.

Another plus? These biscuits were fabulous when smothered with the vanilla pecan butter we made for the Brussels sprouts (recipe coming soon!).

Sweet Potato Buttermilk Biscuits

Did you know that buttermilk is easily frozen? You know, because buttermilk always comes in quart-size or larger containers and yet the recipes that use it call for much, much less. Rather than waste it, measure it out into zipper bags or freezer-safe containers, and store it away for the next time you need just a little bit. Nice.

Sweet Potato Buttermilk Biscuits

Makes 8 biscuits. Recipe from Martha Stewart.

Ingredients:

1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
3/4 cup sweet-potato puree, chilled
1/3 cup buttermilk

Directions:

Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until combined (do not overmix).

Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).

Bake the biscuits: Preheat oven to 425 degrees. with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.

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11 CommentsLeave a Comment →

  1. 1
    traci
    Posted On November 29, 2010 at 9:59 pm

    They look amazing, can’t wait to make them!

    P.S. voted for you bright and early this morning.

    Reply

  2. 2
    Rachel
    Posted On November 29, 2010 at 10:11 pm

    I always buy dry cultured buttermilk (http://bit.ly/ieOuky) because you can keep the powder in the fridge and it’s pretty much indestructible. It gives you basic conversions and you just add the powder to water and voila! It seems like it lasts forever, but I can usually go through a container in about six months of serious baking and fried chicken :)

    Reply

  3. 3
    Posted On November 29, 2010 at 10:57 pm

    These look delicious. I think I have some buttermilk, but I’m out of sweet potatoes. I think pumpkin would be awesome too though. YUMMY!

    Reply

  4. 4
    Posted On November 29, 2010 at 11:48 pm

    I voted for you; I forgot how amazing that cake looked. Hope you win–looks like you’ve probably got it. : ]

    I love your blog–such a clever idea to put sweet potatoes in the biscuits.

    Reply

  5. 5
    Posted On November 30, 2010 at 12:28 am

    Your biscuits look scrumptious! A great way to get those sweet potatoes a place on the table. :) Thanks for the buttermilk tip- I hardly ever use the whole carton before it goes bad.

    Reply

  6. 6
    Liz @ BLog is the New Black
    Posted On November 30, 2010 at 8:04 am

    I love the idea of using SPs in biscuits.

    I tried to vote but didn’t see a rainbow cake…?

    Reply

  7. 7
    Posted On November 30, 2010 at 5:14 pm

    I made sweet potato biscuits at Christmas last year! Twice in fact! Yet I somehow managed to never get a photo. A different recipe than this, but delicious nonetheless. Yours look fabulous, and have me craving them again!

    Reply

  8. 8
    Posted On November 30, 2010 at 9:39 pm

    These look delicious. I didn’t know buttermilk was so easily frozen! Great tip!

    Reply

  9. 9
    Posted On December 1, 2010 at 10:18 am

    These look great!! I’m totally going to try freezing buttermilk next time I get it. I love to bake with it, but REFUSE to drink it so there is always lots left over.

    Reply

  10. 10
    Posted On December 1, 2010 at 5:33 pm

    Olive Oil is a very good product!

    Reply

  11. 11
    Posted On December 2, 2010 at 12:22 am

    Thank you for this recipe. I think I just might be able to convince my kids to try sweet potatoes this way. I need them to like them as they are one of my all time favorite foods!

    -Liza

    Reply

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