Sweet Potato Biscuits & Cranberry Butter

Happy New Year everyone.

If you’re reading this, it means that you’ve made it 2021. Give yourself a pat on the back. Let out the breath that it feels like we’ve all been holding for I don’t know how long.

What a year. What a time to be alive.

2020 was a rough year for most of us. We may have survived it, but I’m sure we all know of others who did not, and those who are still struggling going into 2021. I’m not one for making New Years resolutions, but I am on board for maintaining a positive perspective even in the midst of negativity, and trying to spread positivity where I can.

If your 2020 was particularly difficult, I’m very sorry. You have all of my best wishes and hopes for a better and brighter 2021 where things begin to turn around. Please know that trouble doesn’t last always. This too shall pass. You’ll make it.

After spending a lot of time and effort getting pretty good at baking them, biscuits have become my happy place. I thought a happy place recipe was, a great recipe to kick off the new year with on the blog, so here we are.

I mean: don’t these make you feel at least a little happy just looking at them?

Sweet potato biscuits have been on my radar for a while to try out. I always had hesitation about it because most of the recipes I’ve seen others put out, the biscuits seemed to come out flat and hockey-puck like to me. The potato just seemed to be weighing everything down and one of my biggest biscuits pet peeves are biscuits that don’t rise.

But that was all before I developed my personal technique of biscuit-making that to date has never failed to give me the results that I want. As it turns out, it still doesn’t even when adding mashed sweet potato to the mix.

Sweet potatoes are a heavy ingredient, but what I found they do most for biscuit dough is take the place of the majority of the liquid. You won’t need to add as much buttermilk because the sweet potatoes themselves are moist and give the dough the moisture it needs to hold together, as well as the finished biscuits the moisture they need to not be too tough and dry.

These taste perfectly fine on their own, but I decided to give them an accompaniment using some spare cranberries I still had leftover from the 12 Days of Christmas sitting in my fridge. It comes together in minutes, and the sweet tartness pairs pretty well with the savory flavor of the biscuits.

Here’s to sweet potato biscuits, cranberry butter, and 2021. May one be just as wonderful as the other, and vice versa.

Wear a mask. Social distance. Be kind.

Sweet Potato Biscuits & Cranberry Butter

Recipe Adapted from Allrecipes.com and Let’s Dish 

Ingredients

For Biscuits

  • 2 large, orange fleshed sweet potatoes, peeled
  • 2 teaspoons salt, plus more for potato water
  • 2 teaspoons black pepper
  • 1/4 cup brown sugar (light or dark, doesn’t matter)
  • 1/2 cup-3/4 cup buttermilk*
  • 6 1/2 cups self rising flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 cups (3 sticks) unsalted butter, frozen

For Cranberry Butter

  • 1 cup unsalted butter, softened
  • 3/4 cup chopped fresh cranberries
  • 1 tablespoon honey
  • 1/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • zest of one medium orange

 

Directions

For Biscuits:

Cut sweet potatoes in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make evenly sized chunks. Transfer into pot; cover with water and add a pinch of salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 3 cups mashed sweet potatoes. Cool thoroughly.

Transfer cooled mashed potatoes to a medium size mixing bowl and add brown sugar, stirring to combine. Set aside.

In a large bowl combine the flour, baking powder, salt and pepper. Stir together with a fork.

Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir together with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter.

Make a well in the center of the dry ingredients. Add sweet potato mixture. Toss with a fork until evenly distributed, but don’t overmix.

Drizzle in the buttermilk. The amount you add here is going to vary according to the time of year and your location. You may need to use all of it, you may not. Start with 1/2 cup and stir the dough together with the fork, just until it begins to come together in large clumps. Add more flour if you need to, just enough to make it hold together.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process two to three more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a square cookie cutter, or a knife to cut the remaining dough into squares, about 2″ each.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Freeze until cold, about 15 minutes.

Bake until golden brown, 18 to 23 minutes. You may need to cover them with foil to keep from browning too fast. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.

For Butter: 

Use an electric mixer to beat together the butter, powdered sugar, honey, cinnamon, vanilla extract and orange zest together until fluffy. Add the cranberries.

Store in the refrigerator, but it’s best to bring it to room temperature to serve.

Linking this post to Fiesta Friday #361.

8 thoughts on “Sweet Potato Biscuits & Cranberry Butter

  1. Sounds great. When I first saw “cranberry butter” I thought of the cranberry sauce I made in the microwave, with spices and orange juice, then put into my nutribullet and turned it into an apple butter like texture. Your cranberry butter sounds wonderful.

    Hope you enjoyed your Christmas! Mine was quiet….a walk, my spiritual work, and continuing my “Parenthood” binge.

    • I love Parenthood! Some of the characters annoy me to no end, but on the whole it’s a great show. I hope you had a peaceful holiday and New Year 🙂

      • Yes..sometimes I’d yell at the screen for them to be quiet and truly listen to each other…but then it’s normal in arguments to get heated. Even the characters that annoyed me at times had very loving and redeeming qualities. They always seemed to work things out and come to a caring solution. I’d love to have been part of a loving big family. I was alone on my holidays but they were peaceful.

  2. Pingback: Fiesta Friday #363 - Fiesta Friday

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