Sweet Potato Biscuits with Honey Butter Glaze

Makes 12


  • In a small bowl, stir the yeast into the warm water. Let stand until bubbly, about 5 minutes.
  • In a medium bowl, whisk together the flour, sugar, baking powder, salt and paprika. Cut in the cold butter, using your hands or two dinner knives, until the mixture is crumbly, with pea-sized bits. Stir in the yeast mixture and the sweet potato until the dough forms a ball.
  • Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. The dough will be quite soft and sticky, so you’ll need to keep the counter lightly floured as you knead. Lightly grease a large bowl with olive oil and place the dough inside, turning to coat the top. Cover with plastic wrap and let the dough rise in a warm, draft-free space until it has doubled in size, 1 to 2 hours.
  • Punch down the dough. On a lightly floured surface, pat the dough into a ¾-inch-thick circle. Using a 2½-inch round cutter, cut the dough into rounds, re-rolling the scraps once. You should get about 12 biscuit rolls. Place the biscuits into a lightly greased 9-inch by 13-inch baking dish, 3 rows of 4 biscuits. Cover with plastic wrap and let rise in the same warm place until doubled in size, 40 to 50 minutes.
  • Preheat the oven to 400°.
  • Bake the biscuit rolls for 15 minutes, then turn down the heat to 375°F. Bake until deeply golden brown, 10 to 12 minutes more.
  • Remove the pan from the oven and cool the rolls for 5 minutes.
  • In a small bowl, combine the melted butter and honey. Brush the tops of the warm rolls with the glaze and sprinkle with flaky salt. Cool the rolls until just warm before eating.

Leave a comment

Please note, comments must be approved before they are published