What sweet potatoes did for pie, they’re now doing for biscuits, with a little help from Tillamook Unsalted Butter. They have a way of making this version super soft and flaky, not to mention adding a little natural sweetness. Bonus points if you eat them right out of the oven!
"Sweet Potato Biscuits are awesome on their own, slathered in some whipped Tillamook Butter, or used as bookends for sandwiches. We like to feature them in sandwich specials throughout the autumn and winter, but would encourage folks to enjoy them year-round as they are a delicious and versatile option to more traditional table breads - not to mention they smell amazing coming out of the oven!" – Walt Alexander of Pine State Biscuits
Sweet Potato Puree
2-3 large red skinned sweet potatoes, peeled and diced into 1 inch cubes
2 teaspoons ginger, minced
Salt and pepper to taste
¼ cup orange juice
1¾ cups (7.9 oz) all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
6 tablespoons (¾ stick) Tillamook Unsalted Butter, frozen & shredded (or cubed)
¾ cup (230 grams) sweet potato puree, chilled (see recipe below)
¼ cup (2.1 oz) buttermilk
¼ cup (2 oz) orange juice
2 tablespoons (¼ stick) Tillamook Unsalted Butter, melted
Sweet Potato Puree
Preheat oven to 375°F. Place sweet potato pieces on a sheet pan and bake for about 45 minutes or until potatoes are tender. Let potatoes cool just a little bit and puree them in a food processor with minced ginger, salt and pepper to taste, and orange juice until you have a creamy sweet potato mixture.
In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda. Using your hands, rub shredded (or cubed) butter into mixture until it resembles coarse meal, with some pea-sized lumps of butter remaining. Make sure that the butter gets a good coating of flour so it doesn’t stick together and is evenly incorporated into the mixture. This will make for a flakier biscuit!
In a separate bowl, whisk together sweet potato purée, buttermilk, and orange juice until it’s completely incorporated. Stir wet sweet potato mixture into flour mixture by folding flour into the wet mix until combined (a bowl scraper or wooden spoon works best for this). Do not over mix! Turn out dough onto a lightly floured surface, and knead very gently by folding dough over itself. You want to create layers so your biscuit will rise. Pat dough to an even 1-inch thickness and cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than 3 times). Cook biscuits at 350°F for 18 minutes, then brush with melted butter to taste immediately before serving. Hint: for the perfect biscuit cook 8 minutes on top oven rack, then move to bottom rack for final 10 minutes to finish cooking.