Devoted readers of Buttertooth (hi, mom!) will certainly recognize my obsession with biscuits and scones. I can think of nothing better than a buttery biscuit fresh from the oven except for perhaps a second biscuit three hours later slathered in jam. (And, if we’re being honest, that second biscuit was actually my fourth.)
Since I’m so keen on eating them, I find more than a reasonable number of excuses to take to the kitchen in pursuit of a biscuit. My candy-corn biscuits killed at last year’s Carbohydrate Halloween*, and I’m in talks with Sesame Street to voice Cookie Monster’s streetwise cousin, the aptly named Biscuit Bear.
I made this batch of biscuits to pair with Beckie’s kalua pork eggs benedict. Though by no means native, we like exploring Hawaiian flavors and pairing them in unexpected ways. The Okinawan sweet potato provides a density and a light sweetness that sets this biscuit apart from its contemporaries. If you can’t get your hands on one of these purple beauties, you can use a regular large sweet potato instead. Your biscuits will simply be orange rather than purple.
And who doesn’t want purple biscuits?
*Not a real thing. But it should be.
- 2 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 large Okinawan sweet potato—peeled, boiled, and mashed
- ½ cup buttermilk
- ½ cup butter, diced and cold
- 1 egg + 1 tbsp water, lightly beaten, for wash
- Preheat the oven to 425F.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, combine mashed sweet potato and ½ cup buttermilk and mix until incorporated.
- Using your fingers, a pastry cutter, or a fork, cut in butter until pea-sized lumps of butter remain and mixture resembles coarse meal.
- Add sweet potato/buttermilk mixture to the flour and mix until combined.
- Turn out dough onto a lightly-floured work surface and roll until a half an inch thick. Fold dough over on itself and roll again to create your first layer in the dough. Repeat process three more times to create at least four layers for your flaky biscuits.
- Cut out biscuits with a cutter and place on a parchment-lined baking sheet.
- Brush the tops of your biscuits with egg wash and bake for approximately 15 minutes, until golden brown. Serve immediately.