Bacon and Sweet Potato Biscuits
with Smoky Honey Butter

Bacon and Sweet Potato Biscuits

Prep: 20 min | Cook: 45 min | Yield: 12 biscuits

If you’d like, you can substitute the flour, baking powder, sugar, baking soda and salt for 3 cups biscuit mix. Split biscuits in half horizontally and add sliced ham for a savory sandwich.

Ingredients

Biscuits

  • 2 slices bacon, cut crosswise into 1/4-inch strips
  • 1 medium orange-fleshed sweet potato, OR 2 small
  • Sweet potatoes (14 to 16 ounces total), peeled
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 teaspoon allspice
  • 8 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 cup buttermilk, (low-fat is okay)

Honey Butter

  • 8 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • Salt

Instructions

  1. Wrap the sweet potato with a damp paper towel and microwave on high until very soft, 3 to 4 minutes.
  2. Transfer to a bowl, mash with a potato masher, and set aside to cool.
  3. Meanwhile, in a medium skillet over medium heat, cook the bacon until golden and crisp, about 8 minutes.
  4. Use a slotted spoon to transfer bacon to a paper towel-lined plate, then set aside to cool. Carefully set aside 2 tablespoons of bacon drippings from the skillet.
  5. Heat oven to 375 degrees F. Line a large baking sheet with parchment paper.
  6. In a food processor, combine the flour, baking powder, sugar, baking soda, salt, and allspice and pulse a few times. Add the cubed butter and pulse to make a coarse meal with a few pea-size pieces. Transfer mixture to a large bowl and gently mix in the bacon, buttermilk, and 1 cup of the mashed sweet potato (save any remaining potato for another use).
  7. Transfer mixture to a floured work surface and knead a few times to form a dough. Pat the dough to about 1-inch thick, then gently fold in half. Gently repeat 4 more times. Roll the dough out to 3/4-inch thick, then use a floured 2 1/2-inch biscuit cutter to cut dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits.
  8. Bake until the biscuits are browned and a tester comes out clean, 15 to 18 minutes.
  9. Meanwhile, combine the softened butter, honey and reserved bacon drippings, mixing until smooth. Add salt to taste.
  10. Serve the biscuits with the honey butter on the side.

Nutrition per serving (Serving is 1 biscuit (using low-fat buttermilk) and 2 1/2 teaspoons honey butter) Calories: 260 calories Protein: 4 grams Fat: 17 grams Sodium: 370 milligrams Cholesterol: 45 milligrams Saturated Fat: 10 grams Carbohydrates: 24 grams

Recipe and photo used with permission from: National Pork Board