No need to burn yourself out on sweet potato pies and casseroles—do yourself a favor and try these sweet potato biscuits!
Ingredients
3 C (360 g) War Eagle Mill All Purpose Flour
2 Tbsp. Wholesome granulated sugar
1 Tbsp. Bob's Red Mill baking powder
1 tsp. kosher salt
4 Tbsp. Organic Valley unsalted butter, cold, cut in small pieces or grated on a cheese grater
1 C organic sweet potato puree from 1 large sweet potato
¼ C Organic Valley buttermilk
3 Tbsp. Organic Valley butter, melted Organic Valley unsalted butter, melted
Coarse salt and pepper
Preparation
Step 1
To roast your sweet potatoes, preheat the oven to 425.
Step 2
Wash and poke holes all over your sweet potato with a fork.
Step 3
Roast for 45-60 minutes or until a fork inserts easy. Remove and allow to cool completely. The skin should peel right off using your hands.
Step 4
Using an Immersion blender, blend until smooth. Measure out 1 cup of puree.
Step 5
Preheat your oven to 450.
Step 6
In a large bowl, add your flour, sugar, baking powder, and salt. Stir to combine.
Step 7
Add your butter in, mix to combine.
Step 8
Add in your sweet potato puree as well as your buttermilk, mix until a dough forms.
Step 9
Lightly flour a workspace to roll out the dough.
Step 10
Remove all of your dough from the bowl and using extra flour as needed, knead the dough a couple of times to get it to come together. Using a floured rolling pin, roll dough out lengthwise. Fold like a letter, turn the dough 90 degrees and roll out again. Repeat this process 2-3 more times. This is what gives you layers in your biscuits.
Step 11
Using a round cutter, cut out biscuits. Don’t turn the cutter, that will hinder your biscuits from rising.
Step 12
Place on a baking sheet, close together. You should get about 8-9 biscuits. Brush the tops with melted butter and sprinkle with salt and pepper.
Step 13
Place in oven for 14-16 minutes or until the bottoms are slightly browned.
pairs perfectly with sweet potato biscuits
Ingredients
14 oz. Woodstock cranberry sauce
Juice & zest from 1 organic orange
1 tsp. Ponoma's Universal Pectin calcium water
1 ½ tsp. Frontier Co-Op Smoked Paprika
½ tsp. Frontier Co-Op Cinnamon
¼ tsp. Frontier Co-Op Ginger
¼ tsp. Frontier Co-Op Allspice
¼ tsp. Frontier Co-Op Cayenne
1 C Wholesome brown sugar
1 tsp. Ponoma's Universal Pectin
Preparation
Step 1
In a small bowl, mix your smoked paprika, cinnamon, ginger, allspice, and cayenne together.
Step 2
In a saucepan, add your cranberry sauce, juice and zest from 1 orange, 1 t calcium water, and spices. Stir to combine. Bring to a boil.
Step 3
Mix your sugar and pectin together.
Step 4
Once boiling, add your sugar and pectin mixture. Stir vigorously for 1-2 minutes to dissolve pectin while mixture returns to a full boil. Remove from heat.
Step 5
Ladle into jars, wipe the rims clean, and place the lids on top. Allow to cool completely and place in refrigerator until ready to use.