Ingredients
Scale
- 3 cups flour, plus extra for rolling dough
- 1 T baking powder
- ½ tsp Kosher salt
- ¾ cup very cold unsalted butter, cut into small pieces
- 2 T fresh thyme leaves
- ½ cup grated Parmesan cheese (can sub Pecorino)
- 1 cup cooked, mashed sweet potato (can sub yams)
- 1 cup buttermilk (can sub whole milk with 1 T lemon juice or white vinegar, let sit for 5 min before adding to recipe)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment.
- Place flour, baking powder and salt into a medium sized mixing bowl and whisk to combine.
- Add butter, thyme, and grated cheese to the bowl. Cut the butter into very small, pebble-sizes bits using a pastry cutter or two knives.
- In a separate, smaller mixing bowl, whisk mashed sweet potato and buttermilk together until smooth, then pour into the prepared flour. Using a spatula, mix the wet and dry ingredients together to form a loose, shaggy dough.
- Turn the dough out onto a floured surface. Form the dough into a loose ball with your hands, then use a rolling pin to roll the dough into a one-inch thick rectangle. Dip a biscuit cutter into flour to prevent sticking, then cut out the biscuits and place on the baking sheet, leaving two inches between them.
- Place baking sheet in the preheated oven and bake for 16 minutes, until biscuits are golden brown.
- Unbaked biscuits can be placed on a parchment lined baking sheet and for frozen two hours, then placed in a plastic freezer bag and stored for up to 3 months. Frozen biscuits will need an extra 4-5 minutes of baking time.