These Honey and Thyme Sweet Potato Buttermilk Biscuits are thick and fluffy with the perfect balance of sweet and savory flavors and they fill your home with the most amazing aroma while baking!
I've always loved sweet potato buttermilk biscuits. There's this perfect balance of sweetness from the natural sugars in the sweet potato coupled with the salt and tangy buttermilk in the biscuit dough.
I wanted to add a little something extra to this batch of sweet potato biscuits and honey and thyme seemed like the perfect additions. All of the flavors do a magical little dance in your mouth. You're going to love these y'all!
Making Honey and Thyme Sweet Potato Biscuits
My secret to perfect perfect buttermilk biscuits is to not overwork the dough and to bake them in a cast iron skillet!
First boil and mash your sweet potato. You will need a cup of mashed sweet potato, which is about one large sweet potato or two smaller ones. I just cut my sweet potato into large chunks and add it to boiling water with the skin on. When sweet potato is fork tender, I run cold water over top then remove the skin and mash.
In a small bowl mix together mashed sweet potato and ⅓ cup of buttermilk. Set aside.
Next, preheat oven to 425 degrees F. Grease a cast iron skillet with butter and set aside.
In a large bowl whisk together flour, baking powder, baking soda, sugar and salt. Gently fold in sweet potato mixture then add remaining buttermilk a little at a time until all dough is moistened.
Transfer dough to a lightly floured work surface and add honey and thyme leaves right into dough. Knead lightly a couple of times and don' t worry if any honey or thyme leak out. You can just push it back in and keep going.
Pat dough out into a ¾ inch thick round and cut out your biscuits with a biscuit cutter or the rim of a glass. Continue to re roll dough and cut out biscuits until you use all of the dough. You should get 8 biscuits.
Place biscuits in greased cast iron skillet and brush tops with melted butter. Bake until golden and firm, about 14-17 minutes.
Serve warm or at room temperature with a drizzle of honey.
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Honey and Thyme Sweet Potato Buttermilk Biscuits
- 1 cup cooked mashed sweet potato about 1 large sweet potato
- ⅓ to ½ cup buttermilk
- 2 cups whole wheat or all-purpose flour plus more for dusting (I used whole wheat)
- 2 ½ tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon salt
- 8 tablespoons cold unsalted butter cut into small chunks
- 2 tablespoons honey*
- 1-2 tablespoons fresh thyme leaves**
- Place a rack in the center of the oven and preheat to 425 degrees F. Grease a cast iron skillet with butter.
- In a small bowl, whisk together the sweet potato and ⅓ cup buttermilk. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut in the butter with a pastry cutter or fork until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining buttermilk a little at a time until all the flour is moistened. How much buttermilk you will need depends on the amount of moisture in your sweet potato.
- Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and add honey and thyme leaves right into dough. Knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. It's fine if some of the honey or thyme leaks out, just push back into dough. Pat the dough out into a ¾ inch thick round.
- Using a biscuit cutter or the rim of a glass, cut the dough into biscuits.
- Gently re roll the scraps and cut out more biscuits until all dough is used. You should get 8 thick biscuits. Place the biscuits into the prepared skillet and bake until light golden brown and firm to the touch, 14 to 17 minutes. Serve these fluffy biscuits warm or at room temperature with a drizzle of honey.
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