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Delicious Sweet Potato Biscuits
Alyssa

Delicious Sweet Potato Biscuits

Enjoy the perfect balance of sweet and savory with these light and fluffy Sweet Potato Biscuits, ideal for any meal or holiday gathering.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy clean-up.
  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. 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. 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. 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. 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. 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. Place the cut biscuits on the prepared baking sheet, spacing them about 1 inch apart.
  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. 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. 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!