Sip & Savor

Add This Sweet Potato Biscuit Recipe to your Holiday Menu

Sweet potato biscuit with seared foie gras, maple butter, and truffle honey

Charleston Grill’s Executive Chef Michelle Weavers’ Sweet Potato Biscuit recipe is a simple, yet delicious, addition to any holiday menu. The tender and fluffy texture are perfect to serve alongside your favorite hearty soups, stews, or even in the morning with a spoonful of your favorite jam. Try your hand at replicating Chef Michelle’s go-to biscuit recipe, and impress your guests with this unique and subtly sweet side.

2 cups All-purpose flour
3 tbs. Brown sugar
2 1/2 tsp. Baking powder
1 tsp. Salt
½ tsp. Baking soda
6 tbs. Unsalted butter, cold and cubed
1 cup Sweet potato puree
½ cup Buttermilk

Directions: Preheat oven to 425 degrees. In a large bowl, whisk all dry ingredients together. Cut in butter with a fork until it resembles coarse crumbs.

In a small bowl, mix wet ingredients together. Stir wet ingredients into dry ingredients. Turn dough onto a floured surface and knead 4-5 times. Pat dough into a disk about 1-inch thick. Cut with a 2-inch biscuit cutter. Roll dough one more time and repeat. Recipe should yield 8-10 biscuits.

To help the biscuits rise, place them as close together as you can. Cook for 10-15 minutes until golden brown. Rotate once while cooking.

When fully cooked, brush each biscuit with melted butter and serve.