I want to be good at biscuit making. Really good. So good that someday my kids or grandkids will say, “These aren’t as good as Mom’s biscuits.” when they have someone else’s. But I’ve only made biscuits a handful of times, and you can’t get really good at something unless you do it a lot. So I think I am going to start making biscuits more, and I’m starting with something a little out of the ordinary, but totally delicious.
This recipe comes from The Kitchn, I just added some fresh chopped rosemary and opted not to make the maple butter, which I am sure is truly heavenly. But I was looking for something a little more savory to serve with dinner.
These biscuits turned out very well, although not tall and fluffy like I imagine perfect biscuits to be. They are moist and the flavor is incredible. The sweet potato isn’t all that noticeable, but does add a nice sweetness to the biscuit and a lovely orange hue. The rosemary is just present enough without being overwhelming.
Serve these with butter, cause you can’t ever have too much. Enjoy them for breakfast, lunch or dinner. I think a little bacon and egg on one of these would be a spectacular way to start the day. With a few slices of ham they’d make nice little lunch sandwiches, and serve them along side soup or whatever you’re having for dinner. Or just eat one as an afternoon snack.
Sweet Potato and Rosemary Biscuits
From The Kitchn
Makes 9 3-inch biscuits
- 2 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon fresh chopped rosemary
- 1 cup cooked, mashed sweet potato (about 1 medium sized sweet potato)
- 3/4 cup butter milk (you may not use quite all of this)
- 6 tablespoons unsalted butter, cold and cut into chunks
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Whisk together flour, baking powder and salt in a large bowl. Set aside.
- Whisk sweet potato, 1/2 cup buttermilk and rosemary together in a small bowl. Set aside.
- Cut butter into the flour mixture using a pastry blender, 2 knives, or your hands, until butter is a bit smaller than pea sized.
- Fold in the sweet potato mixture, add a little more buttermilk if mixture seems dry. Bu it should still be a little sticky. Chill the dough for 30 minutes.
- Flour a work surface and turn dough out onto it. Pat out into a round, about 1 inch high. Use a 2 or 3-inch round cutter and cut as many biscuits out from the dough as you can and place them on the baking sheet. Pat the dough scraps together and cut more biscuits.
- Bake for 15 minutes, then let cool (or not) and enjoy.