Lowcountry Sweet Potato Biscuits

Ingredients

In this adaptation, we have transformed the traditional Argentinian Medialunas into a Southern favorite by incorporating sweet potatoes and adjusting the cooking techniques to suit Lowcountry cuisine. The original crescent-shaped pastries have been reimagined as tender and flaky biscuits, perfect for enjoying with a Southern meal. We alse have the original recipe for Medialunas, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1 cup (200g) cooked and mashed sweet potatoes 1 cup (200g) cooked and mashed sweet potatoes
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 1 tablespoon honey 1 tablespoon honey

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 24g, 6g
• Protein: 3g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2.
   In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. 3.
   Add the cold butter to the dry ingredients and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
4. 4.
   In a separate bowl, combine the mashed sweet potatoes, buttermilk, and honey. Mix well.
5. 5.
   Pour the sweet potato mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
6. 6.
   Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together.
7. 7.
   Roll out the dough to a thickness of about 1 inch (2.5cm) and use a biscuit cutter to cut out biscuits.
8. 8.
   Place the biscuits onto the prepared baking sheet, leaving a small gap between each biscuit.
9. 9.
   Bake for 12-15 minutes, or until the biscuits are golden brown on top.
10. 10.
    Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Sweet potatoes — Make sure to thoroughly cook and mash the sweet potatoes to ensure a smooth texture in the biscuits.

Tips & Tricks

• For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
• To achieve a flakier texture, make sure the butter is cold and work it into the flour mixture quickly.
• If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Serving advice

Serve these Lowcountry Sweet Potato Biscuits warm with a pat of butter or a drizzle of honey. They are perfect for breakfast, brunch, or as a side dish for any meal.

Presentation advice

Arrange the biscuits on a rustic wooden platter or a charming serving tray. Sprinkle a dusting of powdered sugar on top for an elegant touch.