epicurious5.0
Sweet Potato Biscuits With Benne Seeds
Sweet potato biscuits are tender and moist; and the benne seeds add a rich and nutty flavor. Make this sweet potato biscuit recipe for Thanksgiving.
👥 6 Servings👤 Erika Council📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●grater
- ●spatula
- ●baking sheet
- ●pan
📝 Preparation Steps
1
Adjust the oven rack to the middle position and preheat the oven to 450°F.
2
Place the flour, baking powder, sugar, cinnamon, salt, and baking soda in a large bowl and whisk to combine.
3
Using the slicing side of a box grater, slice the butter into the flour mixture. Toss the sheets of butter in the flour until the butter is thoroughly coated. Then lightly work the butter pieces between your fingers or use a pastry cutter to break them up and coat them with flour. Stop when the dough resembles coarse sand and there are still some small visible pieces of butter.
4
Place the biscuit mixture into the freezer for ⏱️ 15 minutes.
5
Place the sweet potatoes and ¾ cup of the milk into a separate bowl and whisk to combine. Add the sweet potato mixture to the chilled flour mixture and stir gently with a spatula until the dough begins to form into a ball and no dry bits of flour are visible. The dough will be shaggy and sticky.
6
Turn the dough onto a lightly floured surface and lightly dust with flour. With floured hands, gently pat the dough into a ½-inch-thick 11 × 6-inch rectangle. Fold the ends of the rectangle toward the center, one end on top of the other, to create a trifold. Dust the top lightly with flour, press out to the same size rectangle again, and repeat the folding. Repeat this process a third time. After the third folding, pat the dough to a ½-inch thickness and cut out the biscuits using a floured 3½-inch biscuit cutter. Be careful to press straight down and do not twist the cutter.
7
Place the biscuit rounds 1 inch apart on a parchment-lined baking sheet. Gather the scraps, reshape them, and pat them out to a ½-inch thickness. Cut out as above. Discard any remaining scraps.
8
Brush the tops of the biscuits with the remaining 2 tablespoons milk and sprinkle with the benne seeds.
9
Bake for 12 to ⏱️ 15 minutes, rotating the pan once halfway through, until the tops are golden brown. If desired, brush the tops of the baked biscuits with melted butter or honey. Serve immediately.
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