The Pioneer Woman Tasty Kitchen
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Sweet Potato Rosemary Biscuits

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Level: Easy

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Description

Easy drop biscuits filled with roasted sweet potatoes, garlic, and fresh rosemary.

Ingredients

  • 2-¼ cups All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 2 teaspoons Sugar
  • ¾ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 cloves Garlic, Minced
  • 1-½ Tablespoon Chopped Fresh Rosemary
  • 6 Tablespoons Cold Unsalted Butter, Cut Into Cubes
  • 1 cup Diced Roasted Sweet Potatoes
  • 1 cup Buttermilk
  • 3 Tablespoons Melted Butter

Preparation

1. Preheat the oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.

2. In a large bowl, whisk together flour, baking powder, sugar, baking soda, and salt. Stir in the minced garlic and fresh rosemary. Mix in cold butter with your fingertips until mixture resembles coarse meal. Add roasted sweet potatoes and gently stir. Pour buttermilk over all of the ingredients and stir with a spatula until just combined.

3. Drop round spoonfuls of dough, about four tablespoons each, onto prepared baking sheet. Brush biscuits with melted butter. Bake 15-17 minutes or until tops are golden brown. Remove from oven and serve warm.

*To roast sweet potatoes-preheat oven to 400 degrees. Drizzle diced sweet potatoes with olive oil and season with salt and pepper. Roast for 25-30 minutes or until potatoes are tender. Stir once while they are roasting.*

Makes 12-14 biscuits

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