Tender roasted sweet potatoes are combined with a basic buttermilk biscuit recipe that’s oh-so-delicious anytime of the year, but make a perfect side dish for late summer and fall dinners.
I know, it’s way too early to be sharing fall recipes but as I explained a few weeks ago, your girl had to take advantage of the unseasonably cool summer weather we were having. (These past couple of days however have been hot and humid—yuck!) There was no way I was going to attempt these biscuits when it was nearing triple digits outside for the simple fact that the sweet potato and the eventual biscuits themselves are cooked at a moderately high temperature (400*)
While I totally envisioned these biscuits becoming a new Thanksgiving tradition, they’re so delicious and easy to make that there is no reason why they can’t be made the rest of the year. The most time consuming part is roasting the sweet potato and allowing it to cool prior to integrating it into the biscuit batter. The biscuits themselves take less than 15 minutes to bake, so I recommend prepping the batter before hand (just stick it into the refrigerator so the butter doesn’t melt), then pop them into the oven while your meat is resting.
And let’s face it: there are few greater pleasures in life than fresh, warm from the oven biscuits at the dinner table.
Served with a drizzle of delectable honey butter, these sweet potato biscuits are best when made on the smaller side because trust me, it’s almost impossible to only have one. Their simple flavor and perfect tender and flaky texture is addiction forming; since making these biscuits the first couple of times while I was testing the recipe out, I have had so many requests to bring a batch to social gatherings. I usually double the recipe because the instant my husband smells them coming out of the oven, he’s all over them.
Sweet Potato Buttermilk Biscuits with Honey Butter
- 1 orang-fleshed sweet potato, about 1/2 pound
- 1 1/4 cups buttermilk
- 2 1/2 cups all-purpose flour
- 1 cup cake flour
- 5 teaspoons baking powder
- 4 teaspoons sugar
- 3/4 teaspoon kosher salt
- 1/2 cup very cold unsalted butter (1 stick), cut into small pieces
- 3/4 cup unsalted butter, at room temperature
- 1/3 cup honey
How to cook Sweet Potato Buttermilk Biscuits with Honey Butter
- Preheat the oven to 400°F (200°C).
- Prick the skin of the sweet potato several times with a fork. Place it directly on the oven rack and bake until very tender, about 1 1/5 hours. Let cool completely. Position a rack in the upper third of the oven and raise the oven temperature to 425°
- Peel the sweet potato and puree it in a food processor until very smooth. Add the buttermilk and pulse until smooth.
- In a large bowl, sift together the all-purpose flour, cake flour, baking powder, sugar, and salt. Scatter the butter over the flour mixture and, using your fingers, combine the butter into the flour mixture. Alternatively, use a pastry cutter. Add the buttermilk mixture and mix until a soft, crumbly dough forms. Transfer the dough to a well-floured work surface and knead 8–10 times until it just holds together.
- Divide the mixture into 12 balls, roughly the same size, then gently transfer the biscuits to an ungreased insulated baking sheet and lightly press them down with your fingertips or the bottom of a glass.
- Bake until the edges and bottoms of the biscuits are lightly browned, 12–14 minutes.
- Meanwhile, make the honey butter: In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter and honey until light and fluffy.
- Serve the biscuits while they're still hot, with the honey butter.