Wednesday, September 28, 2011

Sweet Potato Rosemary Biscuits

So tasty and fluffy you will probably eat them all in one sitting. And that's okay, because you'll be getting some of your vegetables as you do.

Makes about 8 biscuits
Total Time: about 30 minutes


  • 2 C all-purpose flour
  • 2 Tbsp light brown sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 6 Tbsp rosemary butter, chilled, cut into pieces (recipe follows) 
  • 1 medium-sized sweet potato, boiled, mashed, and chilled (should yield about a cup)
  • 1/3 C whole milk

Preheat the oven to 425F with rack in the lower-middle position in the oven. Prepare a baking sheet with parchment paper.

In a very large mixing bowl, whisk together the flour, baking powder, baking soda, brown sugar, and salt. Scatter the butter pieces on top and with your fingers, rub the butter pieces into the flour, breaking up a few large chunks as you go. (This does not have to be perfect. You don't want to melt the butter with your hands by working it too much. If you "undermix" it the worst that can happen is that you're left with yummy gooey butter pockets in your cooked biscuits.) In a separate bowl combine 1 cup of the chilled, mashed sweet potatoes and the milk. Scrape the mashed sweet potato mixture into the flour mixture, and again with your hands, fold the flour into the liquid ingredients until combined, kneading a bit with the heel of your hand to create a dough.

Turn the dough onto work surface (you probably won't need much flour, if any at all). Gently pat the dough into a disk about 1 inch thick. Cut the biscuits with a 2 1/4- or 2 1/2-inch biscuit cutter. Place the biscuits onto the prepared baking sheet so that their sides are just touching (this helps them poof up in the oven). Gather the dough scraps together and cut out more biscuits. (You can gather and cut a third time to use the remainder of the dough, but these biscuits will be tougher and lame. I usually don't care, but it's up to you.)

Bake in the oven until golden, about 20-24 minutes, or until the tops are golden brown. Serve warm.


Rosemary Butter:

6 Tbsp butter, at room temperature
3 (6-inch) sprigs fresh rosemary, leaves roughly chopped

Mix herbs with butter in a small bowl until well combined. Refrigerate until firm.

Note: I like to roll the butter up in a little log using some plastic wrap. This makes it easier for cutting slices if I'm not going to use it all at once.

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