1. Recipes

How to Make Chef John's Sweet Potato Biscuits - A Step-by-Step Guide

Sweet Potato Biscuits are an absolute treat, especially when they are made by Chef John. These delightful biscuits are a perfect balance of savory and sweet, and they are loaded with the flavors of fall. Chef John's Sweet Potato Biscuits are soft, fluffy, and they have a hint of sweetness that comes from the sweet potatoes. Plus, they are incredibly easy to make, making them a great addition to any meal or even just as a snack.

One of the best things about Chef John's Sweet Potato Bis...

Read more Snack recipes

Ingredients

  • 1 large orange-fleshed sweet potato, peeled
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
  • ½ cup buttermilk
  • 3 ¼ cups self-rising flour
  • 1 ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 8
  • Yield: 8 large biscuits

  • Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  • Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  • Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  • Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  • Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  • Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  • Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

    • Nutrition

    488 cal.

    • Total Fat: 26g
    • Saturated Fat: 16g
    • Cholesterol: 65mg
    • Sodium: 970mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 5g
    • Total Sugars: 14g
    • Protein: 7g
    • Vitamin C: 12mg
    • Calcium: 214mg
    • Iron: 3mg
    • Potassium: 375mg

    Categories

    Baking recipes
    Bread recipes
    Quick bread recipes
    Side recipes
    Breakfast recipes