Recipe courtesy of Claire Thomas
Recipe courtesy of Claire Thomas
Watch how to make this recipe.
Vintage Sweet Potato Biscuits with Honey Butter
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: about 15 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 38 mg
- Sodium
- 233 mg
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: about 15 biscuits
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 230
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 3 g
- Cholesterol
- 38 mg
- Sodium
- 233 mg
Ingredients
Biscuits:
Honey Butter:
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Directions
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20m
Easy
CLASS
- Preheat the oven to 450 degrees F.
- Make the biscuits: Place the sweet potatoes, milk and melted butter in a large bowl and stir until thoroughly combined.
- Set a sifter or fine-mesh sieve over a medium bowl. Resift the 1 1/4 cups flour into the bowl, then sift in the remaining dry ingredients and whisk together. Transfer the dry ingredients to the sweet potato mixture and stir just until a soft dough forms (it’ll be pretty sticky).
- Turn the dough onto a lightly floured board and toss until smooth. Roll out the dough 1/2 inch thick, then stamp out as many biscuits as you can (about 15) with a 1- to 1 1/2-inch floured biscuit cutter. Place the biscuits on a parchment-lined baking sheet. Bake until just golden brown, 15 to 20 minutes.
- Meanwhile, make the honey butter: Simply whisk together the butter, salt and honey in a small bowl until smooth.
- Serve the sweet potato biscuits warm with the honey butter.
