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Sweet Potato Biscuits with Honey-Pecan Butter

  • Prep Time: 30m
  • Cook Time: 15m
  • Yield: 20 biscuits
  • Category:

Ingredients

  • 4 c biscuit mix
  • 2 tbsp. sugar
  • 1 tsp. ground cinnamon
  • 1/3 c chilled butter, cut into pieces
  • 1 c nonfat buttermilk
  • 3/4 c mashed cooked sweet potato
  • 3 tbsp. softened butter
  • 1 tbsp. honey
  • 1/4 c finely chopped pecans, toasted

Instructions

  1. Preheat oven to 425° F.
  2. Lightly spoon biscuit mix into dry measuring cups; level with a knife.
  3. Combine mix, sugar, and cinnamon in a medium bowl, stirring with a whisk.
  4. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles coarse meal.
  5. Combine buttermilk and sweet potato; add to flour mixture, stirring just until moist.
  6. Turn dough out onto a lightly floured surface; knead lightly 5 times. Pat dough to 3/4-inch thickness.
  7. Cut with a 2 1/4-inch biscuit cutter into 18 biscuits. Place on a baking sheet lined with parchment paper.
  8. Bake for 13-15 minutes or until lightly browned.
  9. To make honey-pecan butter: Combine softened butter, honey, and pecans in a small bowl.