Today’s Recipe: Sweet Potato, Cheddar & Sage Biscuits

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SWEET POTATO, CHEDDAR & SAGE BISCUITS

PREP TIME: 20 MINUTES, PLUS 15 MINUTES COOLING TIME
COOK TIME: 1 HOUR, 30 MINUTES
MAKES: 10 BISCUITS

1 medium sweet potato (about 12 ozs)
2 cups MaryJane’s Budget Mix*
2 T cold butter, cut into pieces
2 T minced fresh sage (about 10 leaves)
2 ozs shredded Cheddar cheese (about 1/2 cup)
3/4 cup buttermilk

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. Wrap sweet potato in foil and bake for 1 hour, 15 minutes, or until fork tender. Remove from oven, unwrap, and cut potato in half. Cool for 15 minutes.
3. After cooling, remove skin and place flesh in a small bowl; mash and set aside (you should have about 1 1/4 cups mashed sweet potato).
4. Add Budget mix to a medium bowl and cut in butter using a pastry blender or fork. Add sage and Cheddar; mix well.
5. Make a well in the center of the bowl. Add sweet potato and buttermilk. Stir until sticky dough forms. Drop mounds onto prepared cookie sheet and bake for 15 minutes, or until biscuits have risen and are beginning to turn golden on the tops.

*For gluten-free biscuits, substitute 1 1/2 cups MaryJane’s Gluten-Free Budget mix, and bake for 18-20 minutes.

Gather ingredients.

biscuits_4132Preheat oven to 425°F. Line a large baking sheet with parchment paper. Wrap 1 medium (about 12 ozs) sweet potato in foil and bake for 1 hour, 15 minutes, or until fork tender.

biscuits_4134Remove from oven, unwrap, and cut potato in half. Cool for 15 minutes.

biscuits_4167After cooling, remove skin and place flesh in a small bowl; mash and set aside (you should have about 1 1/4 cups mashed sweet potato).

biscuits_4171biscuits_4182Add 2 cups MaryJane’s Budget Mix (or 1 1/2 cups Gluten-Free Budget Mix, if making gluten-free biscuits) to a medium bowl.

biscuits_4139Cut in 2 T cold butter using a pastry blender or fork.

biscuits_4146biscuits_4147Add 2 T minced fresh sage (about 10 leaves).

biscuits_4155Add 2 ozs shredded Cheddar (about 1/2 cup); mix well.

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biscuits_4164Make a well in the center of the bowl. Add sweet potato.

biscuits_4184Add 3/4 cup buttermilk.

biscuits_4191Stir until sticky dough forms.

biscuits_4199Drop mounds onto prepared cookie sheet and bake for 15 minutes (if making gluten-free biscuits, bake for 18-20 minutes), or until biscuits have risen and are beginning to turn golden on the tops.

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Leave a comment 8 Comments

  1. Winnie Nielsen says:

    I have sweet potatoes on my grocery list and this recipe reminds me to make some of these up this weekend. I need to get some sage too. A few years ago, I found this apple relish recipe from one of my mom’s old recipe book from the extension office in our state. You take apples and grate them up fine and season with fall spices and can into a jam. This jam makes a delicious pairing with sweet potato biscuits too! Yesterday, a local farm stand outside of town reopened and they get orchard apples from North Carolina. $1.00 a pound. Whoop@! I was planning on making some apple jam with some of them since I have my bulk order of ChillOver powder now. Guess what I am going to be doing this weekend? Can’t wait to make these biscuits for a perfect Fall treat. What a perfect recipe to post today for this Farmgirl!

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  3. Winnie Nielsen says:

    OK, it is now three years later and I have not made this biscuits yet. Shame on me because this recipe looks very tasty. With sweet potatoes in the fridge, I am only missing fresh sage which I now have on the grocery list. It might just be a sweet potato weekend with sweet potato rolls and these cheddar biscuits. Hmmmm, better add another bag of King Arthur flour to the list!

    Just had this thought……. if I didn’t add the sage, this recipe could make an awesome biscuit topping for the cast iron skillet apple pie recipe that uses the regular buttermilk biscuit recipe. You know how I love me some cheddar cheese on my apple pie and this might make a great way to get that baked right into the pie.

    OK, add more apples and my favorite Vermont sharp cheddar to the grocery list.

  4. Val says:

    What mix can I use for non glutin free biscuit mix?

  5. Krista says:

    Yummy! The boys and I love sweet potatoes. I want to make these for dinner. Does it have to be fresh sage or could I use dried sage?

  6. Wanda says:

    I’m sorry but what are the ingredients in the ‘budget mix’? Is it gluten free?
    Thank you.

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