These biscuits are beautifully soft and fluffy. They go great with soup in the fall season. You can have them at dinner-time, or even during breakfast with some butter. It’s also great to finish off some leftover purees and when you’re tired of regular biscuits.
Ingredients for the Biscuits:
- 2 cups bread flour or all-purpose flour
- 2 tbsp brown sugar (optional)
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 6 tbsp butter, cold, unsalted
- 3/4 cup sweet potato puree (and/or squash)
- 1/3 cup buttermilk
- This recipe can be made by hand.
- You can make homemade purees for this recipe.
- For the squash puree, I would recommend adding a bit less because it is slightly more wet than the sweet potato puree, and it affects the final texture of the biscuits.
Directions for the Biscuits:
- Preheat the oven to 400 F
- In a food processor, pulse together the flour, sugar, baking powder, salt, and baking soda.
- Add the butter and pulse until there are some butter pieces left. It should be a course meal.
- In a separate bowl, whisk together the puree and the buttermilk.
- Add it to the food processor, and mix until incorporated.
- Turn the dough out, and form it into a disc 1 inch thick.
- Use a 2 inch round cookie cutter and start cutting out biscuits.
- Reuse the scraps until all the dough is finished.
- Bake for about 20 minutes. Once they’re fresh out of the oven, brush with melted butter.