RecipeCastle

Delicious Sweet Potato Biscuits

Delicious Sweet Potato Biscuits

Ingredients

  • 1 1/2 cupsmashed 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 cupfrozen unsalted butter: Frozen and grated (this butter ensures a flaky texture, which is essential to biscuit-making.)
  • 3 1/4 cupsall-purpose flour (plus extra for dusting: This provides the structure necessary for biscuits while allowing for a soft, tender crumb.)
  • 2 tbspbaking powder: This leavening agent helps the biscuits rise and become fluffy.
  • 1/4 tspbaking soda: Works in conjunction with the baking powder to ensure a light and airy texture.
  • 1 cupcold buttermilk: The acidity in buttermilk adds tenderness and flavor to the biscuits.
  • 1/4 cupTony’s Praline Honey Marinade: Infuses a sweet (slightly spicy touch that gives these biscuits a unique flavour profile.)
  • 1 tspTony Chachere’s Creole Seasoning: Adds a bit of seasoned complexity that perfectly balances the sweetness of the sweet potatoes.
  • 2 tbspsugar: Enhances the natural sweetness and contributes to a beautifully golden crust.
  • 1/3 cupTony’s Praline Honey Marinade: A delightful topping that complements the flavour of the biscuits.
  • 3 tbspmelted butter: Adds richness and helps the sauce adhere to the biscuits.

Instructions

  1. 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    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.

  8. 8

    Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.

  9. 9

    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.

  10. 10

    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.

  11. 11

    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!