I can hardly call myself a southern gal. The phrase "Y'all" refuses to pass my lips and my feet can only seem to do one step of the Texas Two-Step. These shortfalls, however, did not stop me from whipping up a batch of a southern classic. Biscuits. In the December issue of Bon Appetit Magazine, Molly Wizenberg (of Orangette fame) shared her recipe for Sweet Potato Biscuits. Considering I am far from being an experienced biscuit maker, I thought it was best to make the recipe as written. I was intrigued by her method of placing mini biscuit rounds in a greased cake tin. The result was flavorful, colorful, mini biscuits that have a tender crumb and a definite "Awwww" factor. I am planning to fill these with my Maple and Brown Sugar Cranberry Sauce and leftover turkey. Happy Thanksgiving, y'all.
Peel one ¾-pound sweet potato cut into ½-inch cubes and place in a medium saucepan. Cover the sweet potatoes with water and add ½ teaspoon salt. Bring the water to a boil and cook until the sweet potatoes are tender, 8 to 10 minutes.
Drain, cool, and mash the sweet potatoes.
Preheat the oven to 425 degrees F, with the oven rack placed in the bottom third of the oven.
In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 tablespoon brown sugar, 2 ½ teaspoons baking powder, 1 teaspoon salt, ½ teaspoon baking soda, and a pinch of cayenne pepper.
Cut 1 stick (½ cup) unsalted butter into ½-inch pieces and work into the flour mixture with your fingertips until it resembles coarse meal.
In a medium bowl, whisk together ¾ cup of the mashed sweet potato and ⅓ cup cold buttermilk.
Pour the sweet potato mixture into the flour mixture and toss with a fork.
Using your hands, gather and press the dough together. Do not knead too much or the biscuits will become tough. Turn the dough out onto a floured surface and pat it into a ¾-inch thick circle. Using a 1 ½-inch circle cutter, cut out about 2 dozen biscuits.
Butter the bottom and sides of a 9-inch cake pan (with 1 ½ to 2-inch sides). Place the biscuits in the cake pan. They will be touching or almost touching. Brush the tops of the biscuits with 2 tablespoons melted butter.
Bake until a toothpick inserted in one of the center biscuits comes out clean, about 22 minutes. Place the pan on a rack and cool the biscuits in the pan for 10 minutes. Carefully turn the biscuits out of the pan and continue to cool on the rack. Serve.
I'd like to make these ahead for Thanksgiving. Do you suggest freezing the cut bisquits before or after baking? Love your blog!
Hey Dara - I am NOT a good roll maker, so I made your sweet potato biscuits for Thanksgiving and they were YUM. So moist and flavorful and delish! Thanks for another great post!
I love Sweat Potatoes. These look great, C.C. Well done!
I saw that recipe and thought - yes! Molly Wizenburg's recipes always seem to work. You're giving me grand ideas! Yours are wonderful.
Wow, I have never seen a similar recipe to this, but looks really great! 🙂
Gera @ SweetsFoods
The biscuits looks amazing…perfect with a cup of coffee 🙂
Oh c'mon, I say ya'll all the time. Afterall I do live on the south side of Denver. I think these sweet potato biscuits look fabulous. Will have to give it a try.
Yummy!!! I remember making sweet potato biscuits once. It was gone in a day and I didn't get to have any, so I had to make another batch and hide one for me. lol.
These sound like they'd be dangerously good!
marla (Family Fresh Cooking)
These sound perfect! Wish I had this Sweet Potato goodness for breakfast right now!!
This looks delicious! Saving the recipe for later use. Thanks!
Sweet potato recipes are all over the blogs recently. Well, I love them and this one is a keeper.