Sweet Potato Biscuits
Sweet Potato Biscuits with Crunchy Pecan Streusel Topping & Salted Caramel Sauce Drizzle
Ingredients
For The Biscuits:
- 1 stick butter
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 2 Tbsp. baking powder
- 2 Tbsp. White Sugar
- 3/4 cup buttermilk
- 1 sweet potato, baked and mashed
- 2 tsp. vanilla
- Powdered sugar, for garnish
For the Pecan Streusel Topping:
- 1 cup dark brown sugar
- 1/3 cup all-purpose flour
- 1 cup pecans, chopped
- 1/2 cup sweet cream unsalted butter, melted
For the Salted Caramel Sauce:
- 1/2 stick unsalted butter
- 1/2 cup dark brown sugar
- 1 tsp. vanilla
- 1/4 cup heavy cream
- Kosher salt, to taste
Instructions
- Place 1 stick of unsalted butter in the freezer 15 minutes before you begin the biscuits.
- Next, make the pecan streusel topping. Combine dark brown sugar, all-purpose flour, pecans, and melted butter in a bowl.
- Mix with hands until the mixture resembles wet sand and keep in an airtight container at room temperature for storage.
- Then start the biscuits by mixing flour, salt, baking powder, and sugar in a mixing bowl. Remove the unsalted butter from the freezer, and grate it directly into the dry ingredients.
- Gently stir with a fork to combine.
- In a separate bowl, add buttermilk, sweet potato, and vanilla. Mix well. Add dry ingredients to wet and mix until combined. Don’t over-mix.
- On a clean surface, add a dusting of flour and knead dough for 1 minute (don’t over-knead). Use a rolling pin to roll out dough until about ½ inch thick.
- Use a ring mold to cut out biscuits. Place on a greased oven-safe baking sheet. Brush buttermilk on top of each biscuit.
- Bake in oven at 425° for 12-15 minutes.
- Make the caramel sauce while the biscuits bake. Melt butter over medium-low heat.
- Once melted, whisk in brown sugar until it’s dissolved, and then whisk in vanilla and heavy cream.
- Finish with kosher salt to taste.
- Once biscuits are done, brush with melted butter and cover with pecan streusel topping.
- Place in a high broiler for 15 seconds or until a crust forms. It should get crunchy. Once it’s done, drizzle with salted caramel sauce and dust with powdered sugar.