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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Sweet Potato Biscuits
southern
bread
baked
vegetarian
cast-iron
Roasted sweet potato worked into a buttermilk dough, baked shoulder to shoulder in the pan so they rise tall against each other.
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RECIPE
Sweet Potato Biscuits
Roasted sweet potato worked into a buttermilk dough, baked shoulder to shoulder in the pan so they rise tall against each other.
Prep30 mins
Cook22 mins
Total52 mins
Servings8
southern
bread
baked
vegetarian
cast-iron
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 cup roasted sweet potato, cooled and mashed
- 1 stick butter, frozen
- 3/4 cup buttermilk, cold
- 2 tbsp brown sugar
- 2 tsp kosher salt
Preparation
1
Grate the frozen butter on a box grater straight into the flour, baking powder, sugar and salt. Frozen and grated keeps the pieces distinct, which is what makes the layers.
2
Fold in the cooled sweet potato and cold buttermilk until it just comes together. Warm potato melts the butter and you lose the rise.
3
Pat the dough out, fold it in thirds, and repeat twice. Each fold is a layer.
4
Cut rounds straight down without twisting — twisting seals the edges and the biscuit cannot climb.
5
Pack them touching in a buttered skillet so they support each other upward.
6
Bake at 425F for 22 minutes until risen and burnished. Brush with butter out of the oven.
Servings and Nutrition
Number of Servings in Sweet Potato Biscuits8
Nutrition for 1 serving (1 biscuit)
290Calories (kcal)
5Protein (g)
36Carbs (g)
14Fat (g)
Protein 5.0g7%
Carbs 36.0g50%
Fat 14.0g43%