I made these biscuits for Thanksgiving and I wanted to share them with you because they’re that good and super easy to make. It doesn’t have to be a holiday to enjoy a warm biscuit either for breakfast in the morning, or with your meal at dinnertime. These biscuits are made in the food processor, and whirled up in a matter of minutes, then sliced and frozen on sheet pan, and stored in the freezer to bake-off whenever you want one. Doesn’t that sound even more amazing?
A sweet potato roasted in its skin becomes one of the best tasting root vegetables on the planet, and can be enjoyed in so many ways. When we were kids my mom used to throw a few sweet potatoes in the oven wrapped in foil, and bake them for an hour or so, slice them open, and dollop a little butter in the center and a sprinkling of salt for a simple side dish. That was the beginning of my love for sweet potatoes. Since then, I’ve added sweet potato pulp or puree to many recipes, including these delightfully tender biscuits.
This recipe could qualify as a dump recipe, because all the ingredients are added in stages to a food processor, and pulsed into a big round of dough. Then it’s rolling time, which is done on a dusted countertop in seconds. I used my chefs knife to slice them into mini rectangles, but you can use a biscuit cutter, if that’s the look you desire. A quick freeze and into a hot oven they go. As for the orange honey butter, I whipped it up in a stand mixer and spooned it into a ramekin for serving. It stores covered in the refrigerator for weeks, so you can always go for another scoop any time you want to bake another biscuit. For the full video recipe, check out my Reel on Instagram @genabellrecipes.
2 1/4 cups all-purpose flour + more for dusting
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoons salt
8 tablespoons cold butter, diced
pulp from one sweet potato, about 1 cup
2/3 cup buttermilk, or milk with 2 teaspoons white vinegar added
Orange Honey Butter
8 tablespoons butter, room temperature
2 tablespoons honey, any variety
2 teaspoons orange zest
pinch of salt
(Makes about 16 Biscuits)
- In a food processor, add flour, sugar, baking powder and salt. Pulse three times to combine. Add diced butter and pulse again until coarse crumbs, about 30 seconds.
- Add sweet potato and pulse until combined. Add buttermilk and pulse again until ball of dough just begins to come together. Do not over mix.
- On a floured surface, place dough and roll out into 12 x 8 rectangle. Fold bottom to center and top towards you like a letter. Turn dough 90 degrees and roll out into 12 x 8 rectangle again. Cut down down center and across to make 16 biscuits. Place on parchment lined sheet pan and put in freezer. Let freeze for at least 3 hours. When frozen, place in a plastic bag or sealed container to store in freezer.
- When ready to bake, preheat oven to 400 degrees. Place frozen biscuits on a sheet pan. Bake in oven for 15 minutes, until slightly risen and golden brown.
- While biscuits are baking, in a stand mixer or bowl, whip together all ingredients of Orange Honey Butter. Place in a ramekin and serve with warm biscuits. *You can make butter ahead and store covered in refrigerator, if desired. Enjoy!