I've made Sweet Potato Biscuits before and they were good, but I never had much luck getting them to rise very high. I made a version of this soup (with adaptations) last night and had a bunch of sweet potato puree thawing in the fridge, so I decided to try a new recipe. I used reduced fat buttermilk instead of skim milk, because I like the way buttermilk works in baked goods, especially biscuits. I wasn't sure what to expect, but these biscuits were light, fluffy and very delicious. I thought about adding some spices, like cinnamon or nutmeg, but since we were enjoying them with soup, I left them alone.
Sweet Potato Biscuits
adapted from Cooking Light
- 2 cups all-purpose flour
- 1/3 cup yellow cornmeal
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup chilled butter
- 1 cup mashed cooked sweet potato
- 1/2 cup reduced fat buttermilk
- 2 tablespoons honey
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sweet potato, milk, and honey; stir just until moist.
Turn dough out onto a heavily floured surface; knead lightly 5 times. Pat dough into a 9-inch square; cut into 16 squares. Place biscuits on a baking sheet. Bake at 400° for 20 minutes or until golden.