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Sweet Potato Sage Biscuits
Sweet Potato Sage Biscuits
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Prep Time:
25 minutes
Cook Time:
16 minutes
Total Time:
46 minutes
Buttery, flaky sweet potato sage biscuits with honey - a deliciously layered treat.
Ingredients:
  • 1 (8 ounce) sweet potato
  • 2 1/4 cups all-purpose flour, plus more for rolling
  • 2 tablespoons minced fresh sage
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 stick (8 tablespoon) very cold butter
  • 1/2 cup full-fat Greek-style yogurt
  • 1/4 cup cold whole milk
  • 1/4 cup honey
  • 2 tablespoons melted butter
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a large baking sheet with parchment paper.
  • Poke sweet potato all over with a fork, place on a microwave-safe plate, and microwave on High until easily pierced with a fork, approximately 5 minutes. Once cooled, scoop out flesh and mash. Set aside 1 cup of mashed sweet potato for later use.
  • In a spacious bowl, combine flour, sage, baking powder, baking soda, and fine sea salt, whisking until well blended.
  • Roll whole stick of butter in flour mixture to coat it. Grate butter using a box grater into a bowl, recoating in flour if it starts to melt. Gently toss butter with flour using your fingers until all pieces are separated and coated, achieving a coarse crumb-like mixture consistency.
  • Combine yogurt, milk, and honey in a bowl, then mix in 1 cup of cooled mashed sweet potato. Add this mixture to the flour and gently fold until dough comes together. The texture should be moist but still crumbly. If the dough seems too dry, gradually add cold water, 1 tablespoon at a time, until it reaches the desired consistency.
  • Transfer the dough onto a lightly floured surface. Gently knead a few times until the dough forms. Sprinkle with flour and pat into a 3/4-inch thick shape. Divide the dough into four equal parts. Stack, press, and shape into a 3/4-inch-thick rectangle. Repeat this process three more times, adding flour as necessary.
  • Use a 2 1/2- to 3-inch biscuit cutter to cut out biscuits from the dough. Gently knead together any scraps, pat to 3/4-inch thickness, and continue cutting. Place biscuits on a baking sheet, ensuring they are barely touching.
  • Bake until the tops are crisp and golden brown, for about 16 to 18 minutes in the preheated oven. Allow the biscuits to cool on the baking sheet for 5 minutes. Brush the tops with melted butter, and sprinkle with flaky salt. Store in an airtight container for up to 3 days, or chill for up to 1 week. To reheat, bake at 375 degrees F (190 degrees C) for about 10 minutes.

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