Sweet potato biscuits

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 274, total fat 15 G., saturated fats 9 G., proteins 4 G., carbohydrates 30 G., fiber 1 G., cholesterol 38 mg, sodium 437 mg, sugar 3 G.

Trisha Yearwood makes these soft, flaky biscuits with sweet potato purée. Soaked in butter, they're sweet and flavorful. Trisha recommends eating them lukewarm, drizzled with salted butter and honey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tbsp. self-raising flour
2 teaspoons coarse salt
1 teaspoon apple pie spice
1 cup + 2 tablespoons chilled unsalted butter, diced
3 small sweet potatoes, baked and peeled (about 1 1/3 cups mashed)
1–2 cups buttermilk
Flour, for working with dough
Salted butter and honey, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, self-raising flour, apple pie seasoning, buttermilk, honey

Cooking the dish according to the recipe:

Preheat oven to 220°C. Place a large cast iron skillet in the oven while it heats up.
Combine self-rising flour, salt, and apple pie spice in a food processor and pulse a few times. Add 1 cup chilled butter cubes and pulse until pea-sized pieces of butter form in the flour. Transfer this flour mixture to a large bowl.

Puree the sweet potato flesh in a food processor until smooth. Add 1 cup of buttermilk and process until smooth. Transfer the puree to a bowl. Using your hands, gently fold the flour mixture into the mashed potatoes, adding more liquid as needed to keep the dough moist. Turn the dough out onto a floured surface and roll it out into a 2.5 cm thick square. Using a bench scraper, cut the dough into 16 squares (gather up any scraps, re-roll, and cut if necessary).
Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Remove the skillet from the oven and spray with cooking spray. Carefully transfer the dough into the skillet (it's okay if the dough touches). Brush the surface of the dough with melted butter. Return the skillet to the oven.
Bake the buns until puffy and lightly golden on top, 16–18 minutes. Serve warm with butter and honey.

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