Author Notes
Tender sweet potato-buttermilk biscuits smeared with sweet honey and goat cheese butter. —Riley Wofford
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Ingredients
- 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
- Butter
-
1 1/2
sticks unsalted butter, at room temperature
-
2 ounces
goat cheese, at room temperature
-
3 tablespoons
honey
Directions
- Biscuits
-
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.
- Butter
-
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.
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