Sweet Potato Biscuits with Honey-Sage Butter
One of my favorite things about attending the farmers market is bartering with other farmers and vendors for ingredients we don’t have at Tumbleweed Farm. Each week we come home from the market with a healthy amount of local meat, bread, dairy and even honey. I especially love our honey trade because I use honey as a sweetener for everything from my morning cup of coffee to baked goods and even by the spoonful with a little peanut butter!
This week I was excited to make a honey-sage compound butter to spread onto some lovely sweet potato biscuits. These biscuits are absolutely delicious which is why I’ve made two batches this week per Taylor’s request. They’re simple to whip up at any given moment (just make sure to pre-cook and mash a few sweet potatoes early in the week so you can prepare these at the drop of a hat!) For my vegan friends out there these biscuits fit the bill if you skip the honey-sage compound butter (which I wouldn’t pass up if you can get your hands on some good quality butter!) These puppies would be a great addition to your Thanksgiving spread but I particularly love them first thing in the morning when paired with a mug of pipping hot coffee. I hope you all enjoy these as much as much we do. If you make them be sure to let me know. Cheers from Tumbleweed Farm!
Sweet Potato Biscuits with Honey-Sage Compound Butter
Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6-8 biscuitsHoney-Sage Butter
- 1/2 cup good quality butter (don't skimp here!) at room temperature
- 1 Tablespoon runny honey
- 1 Tablespoon sage, minced
- tiny pinch of fine sea salt
- 1/3 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 cups spelt flour
- 1 Tablespoon baking powder
- 1 teaspoon fine grain sea salt
- 2 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup cooked sweet potato puree
- 2 Tablespoons walnut oil + extra for brushing the biscuits (can sub with grapeseed oil or vegetable oil)
- Prepare the butter by combining all the ingredients in a small food processor and processing until smooth. Taste test and adjust flavors as necessary.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside. Combine the milk with the apple cider vinegar and set aside for 3-5 minutes (this will create a dairy free buttermilk)
- In a large mixing bowl whisk together the flour, baking powder, salt, sugar and spices. Stir in the almond milk/vinegar mixture.
- Make a well in the center of the mixing bowl and stir in the sweet potato puree and walnut oil. Mix until a dough begins to form being careful not to overmix!!! Line your counter with a piece of parchment paper lightly dusted with flour. Knead the dough a few times sprinkling with additional flour if it becomes too sticky.
- Using your hands form the dough into a 1 inch thick round. Cut the biscuits using a small biscuit cutter/round cookie cutter/end of a small glass. Place the biscuits on the parchment lined baking sheet and repeat the process until you've used all the dough. Brush the tops of the biscuits with additional oil and bake until lightly golden, about 12-15 minutes.
- Remove from the oven and let them slightly cool before slicing in half and spreading a layer of the compound butter on each side.
Notes*You can sub canned pumpkin or sweet potato if you're short on time *Store biscuits in a ziplock bag at room temperature for no more than 2 days *Store butter at room temperature in a sealed container for 3-5 days *Cooking times will vary depending on your specific oven and ingredients