Sweet Potato-Chive Biscuits – a delicious recipe with pumpkin puree, buttermilk, chives, ground nutmeg, Freshly ground pepper, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees F. Line a baking sheet with parchment or nonstick liner.
2
Whisk together puree, buttermilk, chives, nutmeg, and pepper in a 1-quart glass measure or bowl until blended.
3
Place flour in a large bowl; add butter and cut in with a pastry blender until coarse crumbs form.
4
Stir in sweet potato mixture with a fork until a soft dough forms.
5
On floured surface with floured hands, pat dough 3/4-inch thick.
6
Using a floured 2 1/4-inch round biscuit cutter, cut out biscuits and transfer to prepared baking sheet with a small spatula.
7
Press dough scraps together, pat out, and cut remaining biscuits until all dough has been used (you'll get 15 biscuits).
8
Bake 18 to 20 minutes, until tops are golden.
9
Transfer to a wire rack and cool 10 minutes before serving.
919
kcal
Calories
50
g
Fat
104
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 c. canned sweet potato or pumpkin puree, 3/4 c. buttermilk, 2 tbsp. snipped fresh chives (garlic or onion), 1/4 tsp. ground nutmeg, and more.
Yes, Sweet Potato-Chive Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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