Sweet Potato, Sage, and Olive Oil Biscuits

I love cooking and baking in the fall. It’s a time for warm, comforting flavors and wonderful smells. It’s probably the season I spend the most time in the kitchen. I’m always thinking of things I can make from traditional family dishes to new recipes I’ve never tried. That’s how I came across this recipe for Sweet Potato, Sage, and Olive Oil Biscuits from The Speckled Palate.

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Ever since we came back from Italy and brought back a bottle of olive oil from the agriturismo, Al Gelso Bianco, I’ve found a deep appreciation for it. That bottle tasted buttery, yet bright with a hint of pepper and the thought of mixing that with sweet potato and sage in a biscuit sounded like heaven to me. I just had to make them.

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Now unlike a traditional buttermilk biscuit, these biscuits do not call for any cold butter which when baked causes air pockets and steam to rise and give lift to biscuits so they do not rise a whole lot since the fat you use is olive oil, but they do come out tender and a bit flaky with lots of flavor. They would go perfect with something like pumpkin or butternut squash soup. Heck, they’d be great with any fall savory dish to be honest.

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I served these with dinner this week and my husband loved them. Hesaid that the flavors complimented each other well. Since it’s a quick dough to put together, I think we’ll be making these quite a bit this fall.

SWEET POTATO, SAGE, AND OLIVE OIL BISCUITS

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes
Servings: 8 biscuits

Ingredients

  • 1 3/4 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 3/4 cup sweet potato puree
  • 1/2 cup Extra Virgin Olive Oil, plus extra to drizzle on biscuits
  • 20 fresh sage leaves, chopped finely

Instructions

Preheat the oven to 450°F. Line a baking sheet with parchment paper or a nonstick baking mat. In a large glass bowl, measure out, then whisk the flour, salt, baking powder and finely chopped sage leaves together until all ingredients are evenly distributed. In another smaller bowl, combine the sweet potato puree with the olive oil. Using a fork, mix until combined. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula, using circular motions until the dough begins to come together. (There will still be some visible flour, so don’t fret! We will deal with that in the next step.)

Lightly sprinkle a countertop or another flat surface with flour. Turn the dough out onto it. Using gentle hands, knead the dough until the excess flour has been incorporated. (This should take about 2-5 minutes.) Once the dough is together, pat it out into a ½” thick round. Using a 1-2” biscuit cutter, cut out the biscuits, starting at the outside edge and cutting close together. If necessary, use the scraps from the first round to pull together another to cut more biscuits.

Transfer the biscuits to the prepared baking sheet. Drizzle more olive oil on top of the biscuits, then transfer to the preheated oven. Bake for 10-14 minutes or until golden brown. Let cool on the baking sheet or a cooling rack, then enjoy!

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