The Pioneer Woman Tasty Kitchen
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Sweet Potato Biscuits

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Level: Easy

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Description

A different kind of breakfast biscuit. A warm sweet potato biscuit with honey butter and country ham is sure to make anyone’s morning great.

Ingredients

  • ¾ pounds Sweet Potato, Peeled And Cubed
  • 1 teaspoon Orange Zest
  • 1-¾ cup All-purpose Flour
  • 1-½ Tablespoon Dark Brown Sugar (packed)
  • 2-½ teaspoons Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoons Baking Soda
  • Nutmeg
  • 1 Tablespoon Cinnamon
  • 1 stick Unsalted Butter, Chilled And Cut Into Cubes, Plus 2 Tablespoons Butter, Melted
  • ⅓ cups Buttermilk, Chilled

Preparation

Cook sweet potato in a medium saucepan of boiling salted water until tender, about 8 to 10 minutes. Drain, cool, add orange zest and mash.

Position rack on lower third of oven; preheat to 425°F. Butter the bottom and sides of a 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and the remaining dry ingredients in a large bowl. Add cubed butter to the flour mixture; using a pastry cutter, cut the butter into the flour until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in a medium bowl. Add to the flour mixture; toss with a fork. Gather the mixture in the bowl, kneading until dough comes together. Turn dough out onto a floured work surface and pat into a 1-inch-thick round. Using a 1 1/2-inch round biscuit cutter, cut out biscuits, flouring the cutter after each cut. Gather scraps; pat into a 1-inch-thick round. Cut out additional biscuits .

Arrange biscuits side by side in the prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and a tester inserted into the center biscuit comes out clean, about 20 minutes. Cool for 10 minutes in the pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Spread the bottom half of each biscuit with honey butter, then top each with sliced ham and the second half of the biscuit.

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