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Chef John's Sweet Potato Biscuits
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Deliciously flaky sweet potato biscuits, perfect for Thanksgiving or breakfast. Drizzle with pomegranate butter for a delightful twist.
Ingredients:
  • 1 large orange-fleshed sweet potato, peeled
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • 0.5 cup buttermilk
  • 3.25 cups self-rising flour
  • 1.5 sticks unsalted butter, frozen
  • 1 tablespoon melted butter
  • 4 tablespoons butter, room temperature
  • 1 teaspoon pomegranate molasses
  • 1 teaspoon pomegranate juice
  • Fresh pomegranate seeds for garnish
Instructions:
  • Cut the sweet potato into quarters lengthwise, then cut each quarter into four pieces to create around 16 evenly sized chunks. Place the sweet potato chunks in a pot, cover with water, and add salt. Bring to a high simmer, then reduce the heat to medium-low and cook until the potatoes are tender, approximately 17 minutes. Drain the potatoes well, mash them in the pot, and let them cool completely to yield 1 1/2 cups of mashed sweet potatoes.
  • In a mixing bowl, combine cooled mashed potatoes with brown sugar and buttermilk until well mixed.
  • In a separate mixing bowl, add self-rising flour. Grate frozen butter into the flour, tossing with a fork after adding about 1/3 to 1/2 stick each time to prevent clumping. The mixture should resemble flour-coated butter pieces. Next, add the sweet potato mixture and lightly toss with a fork until evenly combined, being careful not to overmix.
  • Place the mixture on a lightly floured surface and shape it into a 1 1/2-inch thick rectangle. The dough will be somewhat crumbly. Fold the rectangle into thirds by bringing one side to the middle, then repeating with the other side. Add a sprinkle of flour if needed to prevent sticking.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare a rimmed baking sheet with a handy silicone mat.
  • Shape dough into a 1-inch thick rectangle again and perform a tri-fold. Shape into another 1-inch thick rectangle and square off the sides by trimming the rough edges. Cut into 8 equal portions and place them on a baking pan. Ensure even spacing. Lightly brush the tops with 1 tablespoon of melted butter before baking.
  • Bake in a hot oven until golden brown, for about 20 to 25 minutes. Allow to cool a bit before serving.
  • Combine room temperature butter, pomegranate syrup, and pomegranate juice in a small bowl. Spread the mixture on warm biscuits and garnish with a sprinkle of pomegranate seeds.

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