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.