Author Notes: Tender sweet potato-buttermilk biscuits smeared with sweet honey and goat cheese butter. —Riley Wofford
Makes: 18 biscuits
Ingredients
Biscuits
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1
baked sweet potato, cooled
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1 1/4
cups buttermilk
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4
cups all-purpose flour
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2
tablespoons baking powder
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4
teaspoons sugar
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1
teaspoon kosher salt
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1 1/4
sticks cold unsalted butter, diced
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1
large egg, beaten with 1 tablespoon of water
Butter
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1 1/2
sticks unsalted butter, at room temperature
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2
ounces goat cheese, at room temperature
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3
tablespoons honey
Directions
Biscuits
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Cut the potato in half and scoop the flesh of the potato into the bowl of a food processor with the buttermilk. Blend until smooth.
- Place the flour, baking powder, sugar, and salt in the bowl of an electric mixer and mix on low speed for a few seconds to combine. Add the butter and mix on low speed for 3 to 4 minutes, until the butter is the size of peas. Gradually add the buttermilk mixture and blend until the dough comes together.
- Divide the dough in half and knead each half on a lightly floured work surface to bring the dough together completely. Pat each piece of dough to a ¾-inch thickness. Using a 2-inch round biscuit cutter, cut out circles of dough and place on the prepared baking sheets, spacing them 2-inches apart. Brush the tops of the biscuits with the egg wash. Bake for about 20 minutes, until golden brown and firm to the touch.
Butter
- While the biscuits cook, stir together the butter, goat cheese, and honey in a medium bowl to combine. Serve the warm biscuits with the goat cheese butter alongside.