<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • BrusselsSproutsSoup.jpg
meet our mixologist
boot_camp
cooking_classes
cooking_lab
New Call-to-action
CLASSES

Sweet Potato Biscuits

Serve these biscuits with soup all winter long. 

man_icon

Yield: 8-10 biscuits 

man_icon

Active Time: 25 minutes
Start to Finish: 45 minutes

For this recipe you’ll need:

 

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon granulated sugar

  • 1 1/2 teaspoons salt

  • Black pepper to taste

  • 1 stick cold unsalted butter, cut into 8 pieces

  • 1 cup roasted and mashed sweet potatoes (see note, below)

  • 1/2 cup cheddar cheese, grated

    1. Preheat the oven to 375º, and line a sheet tray with parchment paper.

    2. In a food processor measure together the flour, baking powder, sugar, salt and pepper.

    3. Add the cold butter, and pulse until the butter is in small pieces throughout the flour mixture.

    4. Add the mashed sweet potatoes and cheese, and process just until the dough comes together. Be careful not to overwork the dough.

    5. Transfer the dough to a lightly-floured surface, and using your hands press into a 1-inch-thick square.

    6. Cut the dough into either circles or squares, and place on the prepared sheet tray.

    7. Bake until they are golden brown, 20 to 25 minutes.

    8. Allow to cool a bit before serving.

      Note: 

      To roast sweet potatoes, preheat your oven to 350º. Lay your sweet potatoes on a parchment-lined sheet tray, and bake until they are knife tender, about 45 minutes. Allow to cool. Remove the skin and place the potatoes in a bowl. Using a potato masher, mash the potatoes until no lumps remain.