Sweet Potato and Sage Biscuit Recipe
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: American
Serves: 7 biscuits
  • 2 ½ cups (300 g) of flour
  • 1 tsp (5 ml) salt
  • 2 ½ tsp (12.5 ml) of baking powder
  • 1 tbsp (11g) brown sugar
  • 1 cup (240 g) of cold butter, diced
  • ½ cup (120 ml) sweet potato puree
  • ½ cup (120 ml) buttermilk
  • 1 egg
  • 1 tbsp (15 ml) milk
  • 8 fresh sage leaves
  1. Preheat oven to 400F (200C)
  2. In a large bowl whisk together the dry ingredients. Add butter and work butter into flour with your hands until a coarse meal develops. Set aside.
  3. In a medium bowl whisk together the sweet potato puree and the buttermilk.
  4. Create a well in the center of the flour mixtures and pour sweet potato mixture into it. Stir gently with a wooden spoon until well combined.
  5. Turn out dough onto a floured surface. Roll dough to 1 inch thick. Cut out biscuits with a biscuit cutter. Arrange biscuits in a 10” (25cm) cast iron skillet.
  6. Combine egg and milk and Whisk together egg and milk to create an egg wash. Brush the tops with the biscuits with the egg wash. Place sage leaf on top.
  7. Bake for 20 minutes until risen and golden brown.
  8. NOTE: These can be made a few hours ahead and kept at room temperature. To serve warm in a 300F(150C) oven for 10-15 mins.
Recipe by Entertaining with Beth at http://entertainingwithbeth.com/sweet-potato-and-sage-biscuit-recipe/