It’s the perfect time of year for sweet potato-rosemary biscuits! Get ready to serve them as a side at Sunday Dinner or with a holiday meal.
Although this recipe alone won’t provide you with dinner, sweet potato-rosemary biscuits make a great side to your main dish. Their seasonal flavors also go well with holiday meals this time of year. If appropriate, include your kids in the prep: Rolling out the dough and cutting the biscuits is a great way to work together on this recipe.
Serve sweet potato-rosemary biscuits with this recipe for creamy chicken and wild rice casserole >
Sweet potato-rosemary biscuits
Yields 10 biscuits
- 1 large sweet potato, peeled, cubed and cooked until tender, then mashed
- 1-3/4 cups all-purpose baking flour, plus extra
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1-1/2 teaspoons dried rosemary
- 1/3 cup cold milk
- 6 tablespoons cold butter, cut into cubes, plus 1 tablespoon, melted
- Preheat your oven to 400 degrees F.
- In a large bowl, mix together the flour, salt, sugar, baking powder, baking soda and rosemary.
- Add the cubed butter to the dry ingredients and, using a pastry blender, combine until crumbly. There should be small chunks of butter throughout.
- In a separate bowl, mix together the mashed sweet potato with the milk until smooth.
- Add the sweet potato mixture to the dry mixture and gently knead until a dough forms.
- Dust a flat work surface with flour and roll the dough into a one-inch-thick circle.
- Use a biscuit cutter or a cookie cutter (about two inches wide) and cut out the biscuits.
- Place on parchment-lined baking sheets, about two inches apart. Brush the tops with the extra melted butter.
- Bake for five minutes, then rotate the pans and cook for another five to seven minutes, or until biscuits are golden.
These biscuits are great for a holiday or Sunday dinner!