Sweet Potato & Rosemary Biscuits Recipe
INGREDIENTS
2 cups (10oz / 300g) all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon Chopped Rosemary
¼ cup (2 oz / 60g) cold unsalted butter, cut into pieces
½ cup (4oz /120g) cooked, mashed sweet potato 1 cup (8oz / 240g) buttermilk
DIRECTIONS
Preheat oven to 425 F (220 C)
In a large bowl, combine the flour, baking powder, baking soda, rosemary and salt.
Add in the butter and rub in with your fingertips until it resembles bread crumbs.
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.
Turn the dough out onto a floured surface and lightly flour the top of the dough. Cut 8-9 biscuits.
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.
Serve your biscuits with some butter mixed with honey and enjoy warm.
INGREDIENTS
2 cups (10oz / 300g) all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 Tablespoon Chopped Rosemary
¼ cup (2 oz / 60g) cold unsalted butter, cut into pieces
½ cup (4oz /120g) cooked, mashed sweet potato 1 cup (8oz / 240g) buttermilk
DIRECTIONS
Preheat oven to 425 F (220 C)
In a large bowl, combine the flour, baking powder, baking soda, rosemary and salt.
Add in the butter and rub in with your fingertips until it resembles bread crumbs.
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.
Turn the dough out onto a floured surface and lightly flour the top of the dough. Cut 8-9 biscuits.
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.
Serve your biscuits with some butter mixed with honey and enjoy warm.
