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Learn how to make my light and fluffy Sweet Potato Biscuits with Fresh Sage. This is the ultimate Thanksgiving bread Idea that can be made the morning of and just re-heated when it’s time to serve. I love to serve these biscuits in a cast-iron skillet because the bake so evenly and look so pretty too! Just can serve them just like that, right in the cast iron skillet. Two of these at the center of a buffet would look just lovely! Enjoy! xx
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BETH’S SWEET POTATO BISCUITS WITH FRESH SAGE RECIPE
Makes 7-8 Biscuits
INGREDIENTS:
2 ½ cups (300 g) of flour
1 tsp (5 ml) salt
2 ½ tsp (12.5 ml) of baking powder
1 tbsp (11g) brown sugar
1 cup (240 g) of cold butter, diced
½ cup (120 ml) sweet potato puree
½ cup (120 ml) buttermilk
1 egg
1 tbsp (15 ml) milk
8 fresh sage leaves
METHOD:
Preheat oven to 400F (200C)
In a large bowl whisk together the dry ingredients. Add butter and work butter into flour with your hands until a coarse meal develops. Set aside.
In a medium bowl whisk together the sweet potato puree and the buttermilk.
Create a well in the center of the flour mixtures and pour sweet potato mixture into it. Stir gently with a wooden spoon until well combined.
Turn out dough onto a floured surface. Roll dough to 1 inch thick. Cut out biscuits with a biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
Combine egg and milk and Whisk together egg and milk to create an egg wash. Brush the tops with the biscuits with the egg wash. Place sage leaf on top.
Bake for 20 minutes until risen and golden brown.
NOTE: These can be made a few hours ahead and kept at room temperature. To serve warm in a 300F(150C) oven for 10-15 mins.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.
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