Breads & Bakingbiggerbolderbaking4.4
Sweet Potato & Rosemary Biscuits
Learn how to make my Sweet Potato Biscuits, which is a perfect quick bread dinner roll recipe for Thanksgiving, Christmas or any time of year!
👥 9 Servings⏱️ Prep & Cook: 47 min⏳ Prep: 25 min🔥 Cook: 22 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- measuring cup
📝 Preparation Steps
1
Preheat oven to 425oF (210oC)
2
In a large bowl, combine the flour, baking powder, baking soda, rosemary and salt.
(10oz/284g) all-purpose flour2 cupsbaking powder1 tablespoon(8floz/225ml) buttermilk1 cupchopped Rosemary1 tablespoon
3
Add in the butter and rub in with your finger tips until it resembles coarse breadcrumbs.
4
In a large measuring cup, whisk together the sweet potato and the buttermilk. Pour into the dry ingredients and stir to combine. Take care not to over mix.
5
Turn the dough out onto a floured surface and lightly flour the top of the dough. Cut 8-9 biscuits.
6
Place the biscuits on a baking tray lined with parchment and glaze with egg wash. Bake for ⏱️ 18-22 minutes, or until golden on top.
7
Serve your biscuits with some butter mixed with honey and enjoy warm.
8
Cover and store the biscuits at room temperature for 3-4 days.
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