Sweet Potato Biscuits & the SRC

Today is the reveal day for Group C of the Secret Recipe Club, and there were 2 orphaned bloggers!

We can’t have orphaned bloggers!
So when I was asked if I could make something from one of the blogs, I happily agreed!

I took one look at Kimberly’s blog, Rhubarb & Honey, and I knew I would find something really delish!

It actually worked out great for me, because I was looking for something else to go with our dinner tonight!
We’re having Roasted Broccoli & Cheese Soup, with Kimberly’s Sweet Potato Biscuits!
Yum.  Um double yum!
I have never made biscuits before.  Can you believe that?  Why not?!  They’re sooooo yummy!
This is a really nice recipe with really buttery and rich flavours! 

Sweet Potato Biscuits
Makes 8 biscuits
1 3/4 cup flour
2 tbsp brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
6 tbsp chilled butter, cut into pieces
3/4 cup sweet potato puree
1/3 cup buttermilk

  • Whisk together flour, sugar, baking powder, salt and baking soda.
  • Using a pastry cutter, cut in the chilled butter, until it looks like coarse meal, with some pea sized butter pieces remaining.
  • In a separate bowl, combine the sweet potato puree and buttermilk.
  • Then add the sweet potato/buttermilk mixture to the flour.
  • Stir with a fork, but don’t over mix.  
  • 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!
  • Then flatten the ball into a disc shape, about 1 inch thick.  The disc should be big enough to get 8 biscuits cut out of it.
  • Using a biscuit cutter or some other circle shape (like a cup), cut out 8 biscuits.  Make sure to use all the dough.
  • In a preheated 425 degree oven, bake for 20-25 minutes, rotating the pan half way through baking.
Tips!
  • I bet you could use pumpkin or butternut squash puree with this recipe!  The perfect fall treat!

Enjoy!

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17 Comments

  1. I was just craving biscuits yesterday and I happen to have sweet potatoes needing to be used in the pantry, I think this is a sign! Great job stepping in!

  2. We love biscuits! Hubby has become the official biscuit maker at our house. He has the technique down and has turned out some killer biscuits. I think pumpkin would work–and who doesn’t have a half a can of pumpkin in their fridge right now.

  3. You had NEVER made biscuits? WOW! lol Made ’cause I’m from the States, the land of biscuits and gravy, I just can’t believe that. They are soo easy and delicious. I make them fairly often. Welcome to the wonderful world of flaky goodness. lol

    I’m going to try this recipe very soon. I have a big jar of baby food sweet potatoes. Do you think that would work? I’m thinking they probably would. Anyway, thanks for sharing Jo-Anna! I’ll let you know how they turn out. I might make them tomorrow with some honey mustard curry chicken, carrots and rice. Hmm. Now I’m getting hungry! = )

    ~ Catie

  4. Hi Jo Anna,

    First, thank you so much for adopting my orphaned blog! You are a rockstar!

    Your version of these sweet potato biscuits look amazing … you make me want to make them all over again!

    I can’t wait to check out more recipes on your blog … it’s adorable!

    Thanks again!
    ~Kimberly from Rhubarb and Honey

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