These buttery, tender biscuits are perfect for breakfast, brunch or as a holiday side dish. Serve them with ham and brie for sandwiches or whipped cream and sautéed caramelized apples for dessert. Or as I do, with this luscious Maple-Butter hot out of the oven. They're also a great way to use up leftover mashed sweet potatoes. Whether the sweet potatoes were savory or sweet, this biscuit is so versatile, it’s delicious either way.
Make-Ahead Tips: The biscuits can be stored in an airtight container for up to 3 days. Rewarm to crisp in a 325° oven. The Salted Maple Butter can be wrapped in plastic and refrigerated for up to a month. Bring to room temperature for easier spreading.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, 8 tablespoons cubed and chilled, 2 tablespoons melted
- 1 cup cooked sweet potato, mashed (sweetened or spiced leftovers can be used here as well)
- 2/3 cup buttermilk
- Flaked sea salt, such as Maldon
Salted maple butter
- 2 sticks unsalted butter, softened
- 2 tablespoons maple syrup
- Pinch of sea salt
1. In a large bowl, whisk the flour, baking powder, baking soda, and kosher salt. Add the 8 tablespoons cubed butter and using a pastry blender or two butter knives, cut in the butter until it is the size of small peas. In a cup, whisk the mashed sweet potatoes and buttermilk. Add the liquid to the bowl and using a rubber spatula, stir until evenly moistened, but still a little shaggy. Turn the dough out onto a lightly floured board and press into a ball.
2. Flatten the dough to a neat 10-inch square. Fold the dough in thirds, like a letter. Then fold in the opposite direction, in thirds to form a small square. Add more flour to the board to keep the dough from sticking. Pat the dough so it is 3/4-inch thick. Stamp out as many 2¼-inch biscuits as possible. Gather the scraps and re-roll, cutting out more biscuits. Transfer the biscuits to a parchment lined baking sheet and freeze for 15 minutes.
3. Preheat the oven to 425° and place a rack in the center of the oven. Brush the tops of the biscuits with the melted butter and sprinkle with the flaked sea salt. Bake until risen and browned, about 20 minutes, turning the pan halfway through. Cool on the pan for 10 minutes, then transfer the biscuits to a wire rack to cool.
4. In the meantime, in a small bowl, using a handheld electric mixer, beat the butter until creamy. Add the maple and a pinch of sea salt and beat until smooth. Transfer to a serving bowl. Serve immediately with biscuits.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.