Sweet Potato Biscuits with Honey-Pecan Butter
Hands-on time: 10 min. Total time: 26 min.
Baking a sweet potato brings out its natural sweetness, but if you’re short on time, use the microwave instead. Or look for canned mashed sweet potato at specialty markets. Try these split and stuffed with Virginia ham, without the Honey-Pecan Butter.
• 2 2/3 cups Biscuit Mix
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/3 cup chilled butter, cut into pieces
• 1 cup nonfat buttermilk
• 3/4 cup mashed cooked sweet potato
• 3 tablespoons softened butter
• 1 tablespoon honey
• 1/4 cup finely chopped pecans, toasted
1. Preheat oven to 450°.
2. Lightly spoon Biscuit Mix into dry measuring cups; level with a knife. Combine mix, sugar, and cinnamon in a medium bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and sweet potato; add to flour mixture, stirring just until moist. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch biscuit cutter into 18 biscuits. Place on a baking sheet lined with parchment paper. Bake at 450° for 16 minutes or until lightly browned.
3. Combine softened butter, honey, and pecans in a small bowl. Serve biscuits with butter.
Note: If you’d like to freeze these biscuits, prepare the recipe through step 2, and place the raw biscuits on a baking sheet. Cover them with plastic wrap, and place in the freezer. Once they’re frozen, transfer to a zip-top plastic bag and freeze for up to 2 months.
Serves 18 (serving size: 1 biscuit and 1 teaspoon butter mixture)
CALORIES 146; FAT 6.6g (sat 3.5g, mono 2g, poly 0.6g); PROTEIN 3g; CARB 19g; FIBER 1g; CHOL 14mg; IRON 1mg; SODIUM 221mg; CALC 83mg
Other Uses for Our Homemade Biscuit Mix: