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Author Notes: Tender sweet potato-buttermilk biscuits smeared with sweet honey and goat cheese butter. - Riley Wofford
Makes 18 biscuits
- 1 baked sweet potato, cooled
- 1 1/4 cups buttermilk
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 1 1/4 sticks cold unsalted butter, diced
- 1 large egg, beaten with 1 tablespoon of water
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Cut the potato in half and scoop the flesh of the potato into the bowl of a food processor with the buttermilk. Blend until smooth.
- Place the flour, baking powder, sugar, and salt in the bowl of an electric mixer and mix on low speed for a few seconds to combine. Add the butter and mix on low speed for 3 to 4 minutes, until the butter is the size of peas. Gradually add the buttermilk mixture and blend until the dough comes together.
- Divide the dough in half and knead each half on a lightly floured work surface to bring the dough together completely. Pat each piece of dough to a ¾-inch thickness. Using a 2-inch round biscuit cutter, cut out circles of dough and place on the prepared baking sheets, spacing them 2-inches apart. Brush the tops of the biscuits with the egg wash. Bake for about 20 minutes, until golden brown and firm to the touch.
- 1 1/2 sticks unsalted butter, at room temperature
- 2 ounces goat cheese, at room temperature
- 3 tablespoons honey
- While the biscuits cook, stir together the butter, goat cheese, and honey in a medium bowl to combine. Serve the warm biscuits with the goat cheese butter alongside.