Tarragon sweet potato biscuits
A slightly more savory and lighter take on the Southern classic sweet potato biscuits. Soft and delicious.
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
- 7.5 oz sweet potato 215g, giving 3/4cup puree
- 1 1/4 cup all purpose flour 175g plain flour
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 4 tbsp unsalted butter 58g (1/2 stick)
- 1/2 tbsp fresh tarragon finely chopped
- 1/4 cup parmesan 10g, finely grated
- 1/4 cup buttermilk 60ml
Peel and cut the sweet potato into chunks and steam until tender, around 10min although time will vary depending on the size of the chunks. Alternatively you can bake a whole sweet potato. Mash to a puree. This can be done a day or two ahead of time.
Preheat oven to 400F/190C and grease or line a baking sheet/tray.
In a food processor, pulse together the flour, baking powder and salt. Add the butter and pulse until you have fine breadcrumb texture. Add the tarragon, sweet potato puree, parmesan and buttermilk and pulse a few times until combined and coming together but take care not to overmix.
(Note if you are making by hand, mix together the dry ingredients (as in food processor method) then rub in the butter. Add the remaining ingredients and mix until combined, being careful not to overmix.)
Tip the mixture onto a floured surface and pat out the dough with floured hands, fold it over and pat out again to give you a layer around 3/4in/ 2cm thick.
Cut out circles with a cutter or glass, trying not to twist as you cut, and place the circles on the prepared baking sheet.
Bake for around 12-15min until risen and lightly brown. After they've been out of the oven a minute, cool on a cooling rack or even better, enjoy warm.
Calories: 217kcal | Carbohydrates: 28g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 196mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 106.3% | Vitamin C: 1% | Calcium: 12.3% | Iron: 8.8%