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Sweet Potato Biscuits

Sweet Potato Biscuits

 

 

MAJOR KEY: Make sure the butter is ice cold.  Typically, I keep some butter in the freezer.  After mixing flour and butter set the flour mixture back in the fridge to chill for 15-30 minutes.

 

Ingredients

 

1 ¾ cup flour

2 tbsps. brown sugar

2 ½ tsp. baking powder

½ tsp. salt

½ tsp. baking soda

1 tbsp., plus 1 tsp. Tastic Sweet*

6 tbsps. chilled butter cut into pieces

¾ cup sweet potato puree, in a can or this recipe CLICK HERE

1/3 cup buttermilk

 

Preparation

  1. Whisk together flour, sugar, baking powder, salt and baking soda.
  2. Using a pastry cutter, fork or fingers, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
  3. In a separate bowl, combine the sweet potato puree and buttermilk.
  4. Then add the sweet potato/buttermilk mixture to the flour.
  5. Stir with a fork, but don't over mix.
  6. Then turn the dough out onto a floured surface, and knead into a ball. It is supposed to be lumpy - that's what makes them so buttery and crumbly! DO NOT OVERWORK THE DOUGH!
  7. Then flatten to about 1 inch thick. The disc should be big enough to get 6-8 biscuits cut out of it (depending on how greedy you are).
  8. Using a biscuit cutter, knife or some other circle shape (like a cup), cut out biscuits. Make sure to use all the dough.
  9. In a preheated 425 degree oven, bake for 20-25 minutes, rotating the pan half way through baking.
  10. Melt 2 tbsps. of butter in a microwave. Stir in 1 tsp. Tastic sweet. Use a pastry brush or spoon to spread butter over biscuits just as they come out the oven.

*Tastic Spice is available at www.chefjjackson.com

 

 

 

 

https://chefjjackson.com/blogs/news/sweet-potato-puree


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