I’m still trying to figure out the difference between a biscuit and a scone. Anyone? But while I mull it over let’s make these sweet potato biscuits (scones?). They’re just a little bit sweet and savory, in the sweet spot where biscuits and scones come together. Buttery and fluffy and sweetened with a little sorghum syrup. If you don’t know what sorghum is, you’re probably not from the south! It’s a nutty-tasting molasses. It’s so delicious and so very southern.
Growing up, there was a restaurant in Louisville, now closed, that served the best sheet pan biscuits with sorghum butter. I was obsessed and could not leave without eating the biscuits and sorghum butter. I’m pretty sure this is my fourth biscuit variation on my young blog, which is a telling fact. Give me all the carbs!
Here’s how to make it! While you make your dough, soften your butter and preheat the oven. First things first. You want the butter at room temperature.
Get the sweet potatoes ready. Peel them and cut into 1/2 inch half moons. Put them in a small pot and cover with an inch of water. Boil until they’re very tender when pierced with a fork. Drain them and puree them in the food processor. You want them to cool so they don’t melt the butter, so stick them in the refrigerator to start the cooling.
Make your dough by sifting the dry ingredients into a mixing bowl. Then cut your very cold butter into very small pieces. Pour the butter into the flour mixture and mix together with your hands until the mixture is rough like cornmeal. You want the butter well incorporated. Then pour in your milk, give it a stir, add the sweet potatoes and sorghum syrup and stir some more. You’ll need to start mixing with your hands and gently kneading the dough into a shaggy mass in the bowl. Then roll it into about 1/2 inch thick on a well floured surface with a floured rolling pin.
The secret to perfectly risen biscuits is to cut straight down without twisting. Cut them out with a biscuit cutter, re-balling and rolling out the remaining dough each time, and cutting biscuits until it’s all gone. Place them about 2 inches apart on a large greased baking sheet.
Brush them with egg and sprinkle with a little raw or granulated sugar. Bake them for 12-15 minutes or until they’re perfectly browned.
Once your butter is soft, simply whip in the sorghum syrup with an electric mixer and scoop the butter into a nice butter mold or a small ramekin for serving.
They’re such a nice golden color and pretty when they brown in the oven with sparkly sugar! See the full recipe below.
- 2½ cups bread flour
- 1 tbsp baking powder
- ¼ tsp salt
- ¼ cup milk
- 5 tbsp salted butter
- 1 large sweet potato
- 1 tbsp sorghum syrup
- 1 egg, whisked
- 1 tbsp sugar
- 1 stick salted butter
- 2½ tsp sorghum syrup
- Preheat the oven to 450 F. Peel the sweet potato and cut into ½ inch thick half moons. Place the sweet potato in a pot and cover by 1 inch with water. Bring to a boil. Boil until sweet potato can be easily pierced with a fork and is soft. Drain into a colander. Transfer sweet potato to a food processor and puree. Set in the refrigerator to cool completely.
- In a large mixing bowl, sift the flour, baking powder and salt. Cut the butter into very small pieces and use a fork to press the butter into the flour mixture. Start mixing the dough with your hands, incorporating butter into flour until the mixture resembles cornmeal. Pour in the milk and mix with a wooden spoon. Add the pureed sweet potato and sorghum syrup. Mix with a spoon and then with your hands begin to mix and knead until you have a shaggy dough. Knead until the sweet potato is well incorporated.
- Roll out on a well floured surface to ½ inch thick. Using a 2½ inch biscuit cutter, cut straight down without twisting. Use the remaining scraps and keep rolling the dough back into a ball and then again to ½ inch thick, cutting the remaining biscuits until all the dough is used. Place all the biscuits on a greased baking sheet 1 inch apart each.
- Whisk the egg and brush each biscuit with a little egg. Sprinkle the sugar sparingly on top of each biscuit. Bake for 12-15 minutes or until tops are browned.
- Let the butter come to room temperature. Place the softened butter in a mixing bowl and add the sorghum syrup. Beat with an electric mixture until the sorghum is well mixed in. Scrape into a butter mold or a ramekin for serving.