Sweet Potato Biscuits
 
Makes 24
Ingredients
  • 2¼ cups (281 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 2 teaspoons (6 grams) kosher salt
  • 1 teaspoon (3 grams) active dry yeast
  • ½ teaspoon (2.5 grams) baking soda
  • 6 tablespoons (84 grams) cold unsalted butter, cubed
  • ¼ cup chopped fresh sage
  • ½ cup cold whole buttermilk
  • ¼ cup golden honey
  • 1 cup mashed baked sweet potato, chilled
  • ¼ cup (55 grams) butter, melted
  • Honey Butter (recipe below)
Instructions
  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, yeast, and baking soda. Using a pastry blender, cut in butter until mixture is crumbly. Stir in sage. In a small bowl, whisk together buttermilk and honey; stir quickly into flour mixture until combined (do not overmix). Stir in sweet potato.
  3. Turn out dough onto a lightly floured surface, and knead very gently 5 or 6 times until dough comes together but is still slightly lumpy. (If dough is too sticky, work in up to ¼ cup [31 grams] more flour.) Shape dough into a disk, and pat to 1-inch thickness. Using a 2-inch round cutter dipped in flour, cut dough, rerolling scraps only once.
  4. Arrange biscuits snugly on prepared pan. Brush with melted butter. Bake until golden brown, 20 to 24 minutes, rotating pan halfway through baking. Serve with Honey Butter.
Recipe by Bake from Scratch at https://bakefromscratch.com/sweet-potato-biscuits/