Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Sweet-Potato Biscuits 3.4 (442) 11 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 26, 2017 Rate PRINT Share Close Prep Time: 25 mins Total Time: 1 hr 20 mins Yield: 8 Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits, perfect to serve with Thanksgiving dinner. Cook Mode (Keep screen awake) Ingredients 1 ¾ cups unbleached all-purpose flour, plus more for kneading and shaping 2 tablespoons light-brown sugar 2 ½ teaspoons baking powder 1 teaspoon kosher salt ½ teaspoon baking soda 6 tablespoons chilled unsalted butter, cut into pieces, plus ½ tablespoon melted butter and more for pan ¾ cup Sweet Potato Puree, chilled ⅓ cup buttermilk Directions Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix). Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once). Bake the biscuits: Preheat oven to 425 degrees, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes. Originally appeared: Everyday Food, November 2003 Rate It PRINT