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Every week should have a 3 day weekend. I can only imagine how much more cooking I could get done. I had some leftover buttermilk from my Red Velvet Cupcakes so this morning I decided to make fresh sweet potato biscuits for breakfast (more like lunch). I made them successfully before so I decided to try a new recipe. This one was a regular biscuit recipe that I added pureed sweet potato to. I found the recipe on Le Petit Brioche which had been adapted from Cook’s Illustrated. Here is my altered version below.

Sweet Potato Buttermilk Biscuits

Makes 12-13 biscuits

About 1 hour 15 minutes (including cooking and pureeing potatoes)


3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

10 tablespoons butter sliced, plus 2 tablespoons melted for brushing

1 cup cold buttermilk

1 cup pureed sweet potato


If you need to make the puree do that first so the potatoes have time to cool. Peel and cut on medium sweet potato. Boil potatoes until tender, drain and puree in the food processor until smooth. Refrigerate until cool.

Sift together flour, baking powder, baking soda and salt. I used my food processor to make the dough so I just pulsed it to sift. Add 10 tablespoons of butter to the mixture and pulse until you have pea size pieces. You can do this by hand and just break up the butter in the flour with your fingers.

Put the whole bowl in the freezer to chill about 15 minutes. Preheat oven to 450F.

Add about 3/4 cup buttermilk to flour mixture and pulse to combine. Add the sweet potato puree and pulse to combine. Add more buttermilk if needed. The sweet potato makes a very moist dough.

Turn out dough onto a floured surface and pat into a 1/2 inch thick rectangle. Using a 2 1/2 inch cutter, cut out biscuits. I use a juice glass.

Place on a lined baking sheet 1 inch apart. Brush tops with melted butter.

Bake in the oven about 20 minutes.