Mar 10

Sweet Potato California Buttermilk Biscuits

…so I had this craving (see below).

Screenshot 2014-03-09 15.24.02

I wanted to eat fluffy biscuits with fluffy eggs.  And maybe add jelly.  Are you feeling the whole jelly + scrambled eggs combo?  I definitely am.  Because even though I live in the south, the biscuits + gravy thing is kinda wasted on me.  I just don’t get it.  I’d much prefer jelly with my biscuit than gravy (…y’all).  Gravy is what my grandma makes for turkey and I’m never quite sure what’s in it.  Anyways, cherry jelly + scrambled eggs + sweet potato biscuit it is. 

Sweet Potato Biscuits (3 of 8)

So this recipe was sponsored by the California Milk Advisory Board.  Which is just so appropriate for me because I can barely count the ways I love California…and their cows.  My favorite U.S. president is Polk.  Why is this relevant?  Because he acquired California.  What a beautiful, beautiful man. 

This Recipe ReDux recipe challenge was to lighten up one of your favorite recipes with California Dairy.  Now, butter may not seem like a ‘light’ choice, but I’ve been less ‘afraid’ of fat after reading more and more evidence that full-fat dairy options probably aren’t as bad as we once thought.  The low-fat, low-cholesterol craze isn’t holding as much weight (ha) as it once did.  Here’s a great post all about fat and why we may not need to be scared of it.  Plus, I just read this book, which isn’t written by a doctor/dietitian/credentialed individual, but I still really enjoyed reading it.  It made me realize I need to rethink and do more research on fat’s contribution to health. 

Sweet Potato Biscuits (5 of 8)

I hope that was just enough vague nutrition information to confuse everyone…which I feel like is what nutrition does sometimes.  Which is unfortunate.  But when it comes down to it, I always feel like research proves that no one really knows what to tell us to eat.  That’s why it’s important to eat a variety of real foods. 

And for me, real food = butter.  Specifically, organic California butter.  Better yet, find yourself dairy from a happy, grass-fed Californian cow.  Yes, I realize there’s an added expense with things that say “organic”.  But I’m just saying that I used this California butter brand and when I opened it I felt like I was unwrapping a present.  It was wrapped and packaged in this pretty gold paper.  I’m all about the packaging.  And sweet potato biscuits.

Sweet Potato Biscuits (6 of 8)

So the wonderful thing about these biscuits -other than they’re made with California Dairy– is there’s no yeast to worry about.  No rising time.  And they only take approximately 10 minutes to bake.  That is so speedy!!  

I also went mildly nuts with making the biscuits into homemade croutons.  I just cubed a biscuit and baked the pieces at 400F for 15-20 minutes, tossing once halfway through.  deelicious.

Sweet Potato Biscuits (8 of 8)

Next time I make these I’m so putting them on some soup.  how cute!

{Disclaimer: I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time.}

Sweet Potato California Buttermilk Biscuits
  1. 1 1/2 cup whole wheat flour
  2. 1/2 cup all-purpose flour
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 tsp salt
  6. 4 tablespoons California butter, unsalted
  7. 1 small sweet potato, peeled & cubed (you will need 1/2 cup mashed)
  8. 1/3-1/2 cup California buttermilk
  1. Steam sweet potatoes in a steamer basket until fork tender. Mash and set aside.
  2. Preheat oven to 450F. In a bowl, combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt. Add in cubes of cold California butter and incorporate them into the flour mixture with your fingers until the flour resembles sand. Mix in 1/2 cup mashed sweet potato and California buttermilk. Continue mixing until the dough comes together.
  3. Dump out dough onto a floured surface and fold the dough over onto itself a couple times. Use you fingers to press dough to a 1-inch thickness. Using the top of a glass, cut out the biscuits (I used a martini glass shaker). I got 7 biscuits out of my dough. Bake for 10-12 minutes, or until biscuits look fluffy and the tops are just starting to brown. Serve in an airtight container for up to a week.
Makes 7 biscuits
Adapted from Minimalist Baker
Adapted from Minimalist Baker
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19 comments on “Sweet Potato California Buttermilk Biscuits”

  1. Definitely feeling the egg and jelly combo although I have still not tried it. Going to happen soon and I will report back as always. And…sufficiently confused as always. I like the way you think. Real food=butter aka balance!

  2. Love European style butter — so delicious. Sweet potato biscuits — brilliant!

  3. Your Polk comment made me smile…and speaking of beautiful, beautiful things, the photo of the cut biscuits with finger marks is one. And finished egg jelly sandwich is two. And golden full fat butter is three.

  4. Sign me up for those biscuits with jam. I am totally on your level and don’t get gravy but bring me an extra pat of butter and I am in heaven!

  5. Yum! Those biscuits look great and they don’t look at all difficult to make! Btw, so with you on biscuits and gravy. I don’t get it!

  6. I seriously want us to have a dinner party. You bring biscuits and I’ll bring….nothing because that’s all I want for dinner (unless you want me to make black bean brownies). Sound good?

    PS: Thanks for that article about eating more fat. I loved it! So interesting, and something I’m dealing with right now as more and more carbs are off limits (and I am subsequently starving unless I increase my dietary fat).

    • YES to dinner party! Bring brownies!!! Also, glad you liked the fat article! I found it interesting too. So sorry to hear about your ongoing GI issues:((

  7. Ooo love the sweet potato incorporated into the biscuits! Sounds delicious

  8. Yum! These look delicious! I know my husband would LOVE them :)

  9. Mmm Kylie! These look amazing! I love baking with sweet potatoes, and I love bread, so I am sure I would love these!

    xoxo Sarah Grace, Fresh Fit N Healthy.

  10. These look to die for! A) I LOVE BISCUITS and B) Who can resist sweet potatoes in a biscuit? Thanks for the recipe!

  11. I am really curious about a sweet potato inside a buttermilk biscuit! It is gonna be sweet!

  12. any chance you could sub, soy buttermilk for dairy buttermilk, and avocado for butter?
    Probably would affect the flavour profile though

  13. What are the differences between biscuits and scones?

  14. That is a pretty crazy combo, but hey, who am I to judge, I’ve done some pretty crazy things with my food before! :)

  15. yay for bringing butter back! these biscuits look awesome.

  16. Pingback: Sweet Potato Buttermilk Biscuits | IMG Recipes: Food Recipes, Photos & Tips

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