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!
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!
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!
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!
I love sweet potatoes and have never ventured into baked goods with them! These look fabulous!
How sweet of you to post for another blogger in such short notice! I had Kimberly’s fabulous blog Rhubarb and Honey last month and she really does have some great recipes, this is one of them! 🙂
I bet the biscuits were great with the soup! I can’t wait to try these–a great fall recipe.
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.
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
I’m shocked you’ve never made biscuits. And you’re so good at it the very first try… More shockingly, i did not realise the 2 opposit definitions of “biscuits” until last year. 🙂
I can see why you went with these biscuits. Delish! Awesome to be in the Secret Recipe Club with you. Here is my post from group C – http://su.pr/2rtACr
They look so good! I will have to try this recipe out soon!
These look incredible, for sure a double yum! You had me at buttery 😉
Nice to meet you here on SRC.