Name: Chef John's Sweet Potato Biscuits
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Orange-fleshed sweet potato, peeled - 1 large; Salt - 1 teaspoon; Brown sugar - 1 tablespoon; Buttermilk - ½ cup; Self-rising flour - 3 ¼ cups; Unsalted butter, frozen - 1 ½ sticks; Melted butter - 1 tablespoon; Butter, room temperature - 4 tablespoons; Pomegranate molasses - 1 teaspoon; Pomegranate juice - 1 teaspoon; Fresh pomegranate seeds for garnish - 1 teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Sweet Potato Biscuits

1. Orange-fleshed sweet potato, peeled - 1 large

2. Salt - 1 teaspoon

3. Brown sugar - 1 tablespoon

4. Buttermilk - ½ cup

5. Self-rising flour - 3 ¼ cups

6. Unsalted butter, frozen - 1 ½ sticks

7. Melted butter - 1 tablespoon

8. Butter, room temperature - 4 tablespoons

9. Pomegranate molasses - 1 teaspoon

10. Pomegranate juice - 1 teaspoon

11. Fresh pomegranate seeds for garnish - 1 teaspoon

How to cook deliciously - Chef John's Sweet Potato Biscuits

1. Stage

Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add 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 1 1/2 cups mashed sweet potatoes. Cool thoroughly.

2. Stage

Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.

3. Stage

Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing 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. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.

4. Stage

Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.

5. Stage

Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.

6. Stage

Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.

7. Stage

Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.

8. Stage

Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.