Sweet Potato & Pecan Biscuits
Mashed sweet potato replaces some of the buttermilk in a standard biscuit dough, which makes for a biscuit with real color and a faint sweetness. Split warm and finish with muscadine jelly.
- In season
- Aug – Nov
- Time
- 50 minutes
- Serves
- 10 biscuits
Method
- 01
Roast the sweet potatoes at 400°F until fork-tender, about 45 minutes. Cool, peel, and mash.
- 02
Preheat the oven to 425°F. Whisk the flour, baking powder, salt, and sugar together, then cut in the cold butter until pea-sized.
- 03
Stir in the pecans, then the mashed sweet potato, then just enough buttermilk to bring the dough together — it should be shaggy, not wet.
- 04
Turn onto a floured surface, pat to 1-inch thickness, and cut into rounds without twisting the cutter.
- 05
Arrange the biscuits touching on a baking sheet and bake 15–17 minutes until risen and golden.
- 06
Split warm and serve with butter and muscadine jelly.
