Sweet Potato-Ginger Biscuits Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425���F and line a baking sheet with parchment paper.
• STEP 2.In a large bowl, whisk together the flour, baking powder, salt, and ground ginger.
• STEP 3.Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut it into the flour until it resembles coarse crumbs.
• STEP 4.In a separate bowl, whisk together the sweet potato puree, buttermilk, and honey.
• STEP 5.Pour the wet ingredients into the dry ingredients and stir until just combined.
• STEP 6.Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together.
• STEP 7.Roll out the dough to a 1-inch thickness and use a biscuit cutter to cut out biscuits.
• STEP 8.Place the biscuits onto the prepared baking sheet and brush the tops with melted butter.
• STEP 9.Bake the biscuits in the preheated oven for 12-15 minutes, or until golden brown.
• STEP 10.Remove the biscuits from the oven and let them cool slightly before serving.

Cooking Tips

• Make sure the butter is cold and cut into small pieces for the best texture in the biscuits.
• If you don't have sweet potato puree, you can substitute canned pumpkin puree.
• For a sweeter biscuit, add a tablespoon of brown sugar to the dough.
• Serve the biscuits warm with butter, honey, or your favorite jam.

Storage and Serving

• Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days.
• To reheat the biscuits, wrap them in foil and warm them in a preheated oven at 350���F for 5-10 minutes.
• Serve the biscuits as a side dish for breakfast or brunch, or use them as a base for sandwiches.