#SundaySupper Fall Flavors: Sweet Potato Buttermilk Biscuits

Today is my first post for the Sunday Supper Movement! My friend, Lauren of Sew You Think You Can Cook, has been a part of it for a few months and talked me into joining. Today’s theme is fall flavors.

These Sweet Potato Buttermilk Biscuits would be a great breakfast or brunch addition to the upcoming holiday tables. Roasted sweet potato is mashed until smooth and mixed into a biscuit dough with buttermilk and Autumn spices (cinnamon, ginger, cloves). Honey is used in place of sugar to add that extra bit of warmth. I served the sweet potato biscuits warm from the oven with apple butter and an additional drizzle of honey. Butter or jam would also work well. Kelli of The Corner Kitchen mentioned using them as a base for a leftover Thanksgiving turkey sandwich.

This recipe is originally from Food52 and uses pumpkin puree instead of sweet potato.

I roasted the sweet potato whole in a 350 degree F oven until it was easily pierced all the way through with a fork. I scooped out the flesh and mashed it until smooth, saving the extra for Claire.

I thought this would be a good way to get Evan to try some sweet potato, but he wasn’t a fan. After taking a bite, he said “trashcan please”. Oh well. I thought they were delicious and so did Chad. I think Evan’s issue was the additional spices. He doesn’t like gingerbread either. Claire didn’t get to try them due to the honey, but she did enjoy the leftover roasted sweet potato.

 

Check out A Guide to Apples plus Best Fall Recipes Ideas for #SundaySupper and this week’s recipe collection:

Breakfast

• Apple-Currant Dutch Baby Pancake by The Weekend Gourmet
• Apple Swirled Pumpkin Yeast Bread by What Smells So Good?
• Chocolate Chip Pumpkin Bread by Party Food and Entertaining
• Giant Brown Sugar Cinnamon Pop Tart by Pies and Plots
• Sweet Potato Buttermilk Biscuits by Tara’s Multicultural Table

Appetizers and Sides

• Pumpkin Cornbread Muffins by Pancake Warriors
• Pumpkin Spice Roasted Sweet Potatoes by Love and Confections
• Roasted Veggie Tart by Books n’ Cooks

Main Dishes

• Acorn Squash Stuffed with Roasted Veggies & Couscous by Momma’s Meals
• Butternut Squash Lentil Curry Soup by Food Done Light
• Curry Beef Pies by Jane’s Adventures in Dinner
• Fantasy Rice by The Petit Gourmet
• King Prawns in Red Sauce – Mauritian Style Creole Sauce by Peachy Tales
• Pasta with Creamy Butternut & Bacon by Cooking Chat
• Pork Chops with Apple Dijon Sauce and Arugula Salad by Crazy Foodie Stunts
• Pork Chops with Glazed Apples and Vegetables by The Complete Savorist
• Quinoa and Sausage Stuffed Acorn Squash by Feeding Big and More
• Roasted Tomato Soup with Bacon/Tomato Grilled Cheese Sandwich by A Gouda Life
• Salt Roasted Salmon over Roasted Butternut & Yam Soup by Lifestyle Food Artistry
• Sheet Pan Roasted Chicken, Delicata Squash and Olives by Foodie Tots
• Sweet Potato French Bean Lentil Salad by Food Lust People Love
• Sweet Potato Alfredo Sauce by Sew You Think You Can Cook
• Thai Curry Pumpkin Soup by Eating in Instead
• Whole Roasted Chicken with Vegetables by Life Tastes Good

Desserts and Cocktails

• Apfelkuchen by Curious Cuisiniere
• Applesauce Cake with Peanut Butter Cream Cheese Swirls by Cindy’s Recipes and Writings
• Apple Gingersnap Refrigerator Dessert by Recipes Food and Cooking
• Autumn Bellini by An Appealing Plan
• Autumn Spice Cookies by Desserts Required
• Caramel Apple Napoleons by The Crumby Cupcake
• Caramel Apple Pie Bundles by The Freshman Cook
• Caramel Apple Streusel Muffins by The Redhead Baker
• Caramel Apple Swirl Cheesecake No-Churn Ice Cream by Cupcakes & Kale Chips
• Cheesecake Swirl Pumpkin Muffins by Hezzi-D’s Books and Cooks
• Chestnut and Pear Cupcakes with Caramel Buttercream by Caroline’s Cooking
• Dark Chocolate-Espresso Pumpkin Tiramisu by Brunch with Joy
• Dutch Apple Pie by That Skinny Chick Can Bake
• Pumpkin Cheesecake with Butterscotch Drizzle by Serena Bakes Simply From Scratch
• Pumpkin Chocolate Bread Pudding with Salted Caramel Sauce by Grumpy’s Honeybunch
• Pumpkin Crisp by Cosmopolitan Cornbread
• Pumpkin Cupcakes with Cinnamon Buttercream Frosting by Fantastical Sharing of Recipes
• Pumpkin Pecan Bundt Cake by Flour On My Face
• Pumpkin Spice Peanut Butter Cookies by Palatable Pastime
• Roasted Maple Pears by Amee’s Savory Dish
• Spiced Pear Cake by Simply Healthy Family
• Spiced Pumpkin Bread by Renee’s Kitchen Adventures
• Sweet Apple Skillet Cake by Nosh My Way

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

 

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato Buttermilk Biscuits
Adapted from The Corner Kitchen, from Food52
8-10 biscuits

2 cups all purpose flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 teaspoon ground ginger
pinch ground cloves
1/3 cup mashed sweet potato
6 tablespoons honey
3/4 cup buttermilk, cold
4 tablespoons unsalted butter, chilled

 

Preheat oven to 425 degrees F. Line a large baking sheet with parchment or lightly grease.

In a large bowl, combine flour, baking powder, cinnamon, salt, ginger, and cloves.

In a medium bowl, whisk together sweet potato, honey, and buttermilk until well combined.

Cut the chilled butter into the flour mixture using a dough blender, two forks, or your fingers until the texture becomes coarse with no pieces larger than a pea.

Make a well in the center and pour in all but 1/4 cup of the buttermilk mixture. Mix just until dough comes together. If needed, add the remaining 1/4 cup. The biscuit dough should be on the sticky side.

On a well floured surface, pat the dough into a rectangle, flouring the top as needed to keep it from sticking to your hands. Fold the dough in half and turn so the folded edge is facing you. Pat it into a rectangle again, flouring as needed. Fold in half, turn, and repeat one more time.

Pat into a rectangle again, 1 inch thick. Use a 2 1/2 inch wide round biscuit cutter to cut out the biscuits, being careful not to twist the cutter and you press down. Place the biscuits 1-2 inches apart on prepared baking sheet.

Gently press together the scraps and cut to form additional biscuits.

Bake in preheated oven until cooked through and bottoms are golden brown, 10-13 minutes.

Serve warm from the oven.