Sweet Potato Biscuits with Herbed Butter
3 cups all-purpose flour
1 tablespoon baking powder
¾ cups cold unsalted butter, cut into small pieces
1 cup heavy cream
1 (15-oz.) can Dunbars Nature's Pride® cut sweet potatoes, rinsed and drained
½ cup unsalted butter, softened
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/8 teaspoon fresh ground pepper
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 pea 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 ½ - 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 ¼ teaspoon salt and pepper. Refrigerate until ready to use. Spread warm biscuits with herb butter just before serving.
Makes 18 biscuits, ½ cup butter
Active: 15 min.
Total: 35 min.
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