Sweet potato biscuits unite tangy dill, creamy ranch, and spicy buffalo notes in a soft, golden bread.
# What You'll Need:
→ Vegetables
01 - 1 cup mashed sweet potato (from about 1 large sweet potato, cooked and peeled)
02 - 1/4 cup finely chopped dill pickles, well-drained
→ Dairy
03 - 1/2 cup cold unsalted butter, cubed
04 - 3/4 cup cold buttermilk
05 - 1/4 cup ranch dressing
→ Dry Ingredients
06 - 2 cups all-purpose flour, plus extra for dusting
07 - 1 tablespoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon kosher salt
→ Flavorings
10 - 2 tablespoons buffalo hot sauce
11 - 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
→ Topping
14 - 2 tablespoons melted butter
15 - 1 tablespoon chopped dill or parsley
# Method:
01 - Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, garlic powder, and onion powder until evenly distributed.
03 - Add cold, cubed butter to the flour mixture. Blend with a pastry cutter or fork until the mixture forms pea-sized crumbs.
04 - In a separate bowl, stir together mashed sweet potato, cold buttermilk, ranch dressing, buffalo hot sauce, chopped dill pickles, and fresh dill until thoroughly blended.
05 - Pour the wet mixture into the bowl of dry ingredients. Gently fold together just until incorporated. Do not overwork the dough.
06 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Using a 2.5-inch biscuit cutter or glass, cut rounds, reworking scraps as needed.
07 - Place biscuit rounds on the parchment-lined baking sheet so they are slightly touching for a soft crumb.
08 - Bake for 16 to 18 minutes or until biscuits are risen and golden brown.
09 - Remove biscuits from the oven and immediately brush tops with melted butter. Garnish with chopped dill or parsley if desired. Serve warm.
