Description
Enjoy the perfect balance of sweet and savory with these light and fluffy Sweet Potato Biscuits, ideal for any meal or holiday gathering.
Ingredients
Scale
- 1 1/2 cups mashed sweet potatoes: The star of the dish, sweet potatoes provide natural sweetness, moisture, and a reddish-orange hue, making the biscuits visually appealing.
- 1/2 cup frozen unsalted butter: Frozen and grated, this butter ensures a flaky texture, which is essential to biscuit-making.
- 3 1/4 cups all-purpose flour (plus extra for dusting): This provides the structure necessary for biscuits while allowing for a soft, tender crumb.
- 2 tbsp baking powder: This leavening agent helps the biscuits rise and become fluffy.
- 1/4 tsp baking soda: Works in conjunction with the baking powder to ensure a light and airy texture.
- 1 cup cold buttermilk: The acidity in buttermilk adds tenderness and flavor to the biscuits.
- 1/4 cup Tony’s Praline Honey Marinade: Infuses a sweet, slightly spicy touch that gives these biscuits a unique flavour profile.
- 1 tsp Tony Chachere’s Creole Seasoning: Adds a bit of seasoned complexity that perfectly balances the sweetness of the sweet potatoes.
- 2 tbsp sugar: Enhances the natural sweetness and contributes to a beautifully golden crust.
For the Praline Butter Sauce:
- 1/3 cup Tony’s Praline Honey Marinade: A delightful topping that complements the flavour of the biscuits.
- 3 tbsp melted butter: Adds richness and helps the sauce adhere to the biscuits.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up.
- In a large mixing bowl, combine 1 1/2 cups mashed sweet potatoes, 1/4 cup Tony’s Praline Honey Marinade, and 1 cup cold buttermilk until well mixed.
- In another bowl, stir together 3 1/4 cups all-purpose flour, 2 tbsp baking powder, 1/4 tsp baking soda, 2 tbsp sugar, and 1 tsp Tony Chachere’s Creole Seasoning to ensure the leavening agents and spices are evenly distributed.
- Grate the 1/2 cup frozen unsalted butter into the flour mixture. Using a fork or pastry cutter, blend until the mixture resembles coarse crumbs.
- Gently fold the dry mixture into the sweet potato blend until a soft dough forms. Be cautious not to overmix, or the biscuits could become tough.
- Turn the sticky dough onto a well-floured surface, sprinkle with additional flour, and knead it gently about 10 times to form a cohesive dough.
- Roll the dough out to about 3/4-inch thick. Use a round biscuit cutter to cut your biscuits, being careful not to twist the cutter to ensure they rise evenly.
- Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 15-20 minutes or until they are golden brown on top. Look for a nice rise and golden colour.
- For the Praline Butter Sauce, in a microwave-safe bowl, combine 1/3 cup Tony’s Praline Honey Marinade and 3 tbsp melted butter. Heat in the microwave for 1 minute until warm.
- Once the biscuits are out of the oven, brush them immediately with the warm Praline Butter Sauce for a delightful finish. Serve them warm and enjoy!