By entertainingwithbeth.com
Sweet Potato Biscuits
8 steps
Prep:30minCook:20min
Beth's recipe for How to Make Sweet Potato Biscuits with Fresh Sage. A wonderful Thanksgiving Recipe that can be made the morning of and reheated to serve. Includes recipe video too.
Updated at: Thu, 22 Feb 2024 09:24:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
30
High
Nutrition per serving
Calories449.6 kcal (22%)
Total Fat29.6 g (42%)
Carbs40.2 g (15%)
Sugars3.6 g (4%)
Protein6.6 g (13%)
Sodium553.2 mg (28%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
7 servings
Instructions
Step 1
Preheat oven to 400F (200C)
Step 2
In a large bowl whisk together the dry ingredients. Add butter and work butter into flour with your hands until a coarse meal develops. Set aside.
Step 3
In a medium bowl whisk together the sweet potato puree and the buttermilk.
Step 4
Create a well in the center of the flour mixtures and pour sweet potato mixture into it. Stir gently with a wooden spoon until well combined.
Step 5
Turn out dough onto a floured surface. Roll dough to 1" (2.5cm) thick. Cut out biscuits with a 3' (7.6cm) biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
Step 6
Combine egg and milk and whisk together to create an egg wash. Brush the tops of the biscuits with the egg wash. Place sage leaf on top.
Step 7
Bake for 20 minutes until risen and golden brown.
Step 8
NOTE: These can be made a few hours ahead and kept at room temperature. To serve warm in a 300F(150C) oven for 10-15 mins.
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