Sweet Potato Buttermilk Biscuits with Bourbon Glaze 

These biscuits, created by Charles Hunter III of the Salted Table, are a hearty twist on a traditional biscuit that will go great with any holiday dinner.

Photography By Amanda "Mayter" Scott | December 07, 2017

Ingredients

Biscuits
  • 1 1/2 lbs Roasted Sweet Potato Puree
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 1/2 cups sifted flour
  • 1 stick  unsalted butter
  • 1/2 cup whole buttermilk
Bourbon Glaze
  • 1/2 stick  unsalted butter melted & room temperature
  • 1/2 bourbon reduced to 1/3 cup
  • 1/4 cup dark brown sugar 
  • 3 tablespoons sorghum

Instructions

Biscuits

1. Pre-heat over to 425. Roast sweet potatoes 45 minutes or until tender. Cool. remove pulp and mash. (You should have about 1 cup.) 

2. Combine flour, salt and baking powder. Cut butter into flour mixture, some chunks of butter are welcomed. Add the sweet potato puree and half of the buttermilk to the flour mixture. Fold it in with a wooden spoon until dough begins to pull away from the sides of the bowl. Add more buttermilk if needed to  finish binding the mixture. Dough should be moist, not wet.

3. Dust your workspace and begin to form dough into a ball. Fold over 6 times, dusting with flour in-between each time. Roll out dough about 3/4 of an inch thick and cut out circles or squares. Brush tops with a mixture of 2 tbsp melted butter and whole buttermilk. Let cook for 8-12 minutes depending upon your oven.

Bourbon Glaze

1. Combine reduced bourbon, brown sugar, butter and sorghum in a bowl, allow to cool and it will stiffen but still be pliable to brush over your biscuits.

2. Brush your biscuit tops generously, and you either blowtorch in a quick sweeping motion until they begin to caramelize on top or put them under a broiler until you see the sugar start to dance or bubble and then remove them to enjoy!

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Ingredients

Biscuits
  • 1 1/2 lbs Roasted Sweet Potato Puree
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon kosher salt
  • 3 1/2 cups sifted flour
  • 1 stick  unsalted butter
  • 1/2 cup whole buttermilk
Bourbon Glaze
  • 1/2 stick  unsalted butter melted & room temperature
  • 1/2 bourbon reduced to 1/3 cup
  • 1/4 cup dark brown sugar 
  • 3 tablespoons sorghum
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