If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
Prep Makes Perfect
Put your best pan forth.
Prep your pans for perfection.
Make better coffee.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Behind the scenes.