Sweet Potato Biscuits

Remember these from the Farmer's Market a few weeks ago?



I ended up using them to make some Sweet Potato Biscuits as part of a Zesty Ginger Beer BBQ Pulled Chicken Sandwich recipe.



Although the chicken was good, the sweet potato biscuits were OUTSTANDING and worth the effort. In fact they were so good that they are going to be my contribution to Thanksgiving dinner this year. Even DH, who doesn't really care for sweet potatoes gobbled them up! If you're looking for something different to try, check them out!

Sweet Potato Bacon Biscuits

Ingredients:
1 Tablespoon olive oil
1/4 cup chopped yellow onion
1/4 tsp. sugar
2 cups flour
2 Tablespoon brown sugar
3/4 tsp. salt
2 1/2 tsp baking powder
1/2 tsp baking soda
6 Tablespoons unsalted butter (I'm sure salted butter would be fine)
1/2 cup cooked crisp bacon-chopped
3/4 cup cold sweet potato puree (I just baked some sweet potatoes)
1/3 cup buttermilk

In small skillet over medium heat, place 1 tablespoon olive oil; 1/4 cup chopped yellow onion; and 1/4 teaspoon sugar. Lower heat and cook about 10 minutes, until onions are caramelized; cool completely and set aside. In food processor, add 2 cups flour, 2 tablespoons brown sugar; 3/4 teaspoon salt; 2-1/2 teaspoons baking powder; and 1/2 teaspoon baking soda. Pulse to combine; add 6 tablespoons unsalted butter and pulse until mealy. Remove mixture to large bowl; fold in 1/2 cup cooked, crisp bacon, chopped; and onions. In glass measuring cup, mix together 3/4 cup cold sweet potato puree and 1/3 cup buttermilk; stir into flour mixture. Form soft dough; place on floured surface and pat to 1-inch thickness. With 2-inch cookie cutter, cut biscuits. Arrange in buttered skillet and place in 425 F oven about 25 minutes.


My notes: I fried the bacon, cooked the onions and biscuits in the same cast iron skillet. I think using the same pan for everything really enhanced the flavors!