Sweet Potato Biscuits with Herbed Butter

Sweet Potato Biscuits with Herbed Butter


• 3 cups all-purpose flour

• 1 tablespoon baking powder

• 1  1/4 teaspoon kosher salt, divided

• 5/4 cups cold unsalted butter, cut into small pieces

• 1 cup heavy cream

• 1 (15 oz.) can Dunbars Natures Pride® cut sweet potatoes, rinsed and drained

• 1/2 cup unsalted butter, softened

• 1 teaspoon fresh thyme, chopped

• 1 teaspoon fresh rosemary, chopped

• 1/8 teaspoon fresh ground pepper

Yield: 18 biscuits, ½ cup butter

Hands-on time: 15 minutes

Total time: 35 minutes


• Preheat oven to 425 degrees. Whisk together flour, baking powder and 1 teaspoon salt in a large bowl. Add cold butter and cut into flour using a pastry blender or 2 forks, until all pieces of butter are the size of a peas or smaller. Place bowl in freezer for 5 minutes.

• Mash drained sweet potatoes using a potato masher until mostly smooth. Add heavy cream and whisk until combined. Remove bowl from freezer; fold potato mixture into butter mixture just until dough begins to come together. Turn out onto a well-floured surfaced and knead dough 4 to 6 times, just to bring dough together.

• Pat or roll dough out in 1/2 - inch thickness. Cut biscuits using a 3 inch biscuit cutter, rerolling scraps once, and place on a baking pan, allowing biscuits to nearly touch. Bake for 18 to 20 minutes or until tops are golden.
Meanwhile, stir together softened butter, thyme, rosemary, remaining 1/4 teaspoon salt and pepper. Refrigerate until ready to use. Spread warm biscuits with herb butter just before serving.