SWEET POTATO BISCUITS

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Sweet Potato Biscuits image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Breakfast     Side     Thanksgiving     Low Cal     High Fiber     Wheat/Gluten-Free     Pecan     Sweet Potato/Yam     Fall     Maple Syrup     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16

Number Of Ingredients 9

1 large red-skinned sweet potato (yam; about 1 1/4 pounds), pierced with fork
1 1/3 cups gluten-free flour plus additional
2/3 cup yellow cornmeal
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup buttermilk
1/4 cup Grade B maple syrup
1/2 cup pecans, toasted , chopped

Steps:

  • Preheat oven to 425°F. Line baking sheet with parchment. Microwave potato until tender, about 6 minutes per side. Halve; scoop out 1 cup flesh. Cool. Blend 1 1/3 cups flour and next 3 ingredients in processor. Add butter; pulse to coarse meal. Add potato, buttermilk, and syrup; process to blend. Add nuts; pulse to blend.
  • Sprinkle dough with flour. Pat into 8 1/2- inch square. Cut into 16 biscuits. Transfer to baking sheet. Bake until tester inserted into center comes out clean, 18 to 22 minutes.

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