Sweet Potato Garlic Biscuits with Fig Jam Butter

Posted by Annette Bellisari on

Sweet Potato Garlic Biscuits with Fig Jam Butter

Yields 12 biscuits


4 cups all-purpose flour

2 tablespoons baking powder

2 teaspoons salt

1/8 teaspoon garlic powder

1 cup butter or margarine

1 cup cooked mashed sweet potato

3/4 to 1 cup buttermilk

Fig Butter Ingredients

1 jar of Bellisari’s Blistered Jalapeno & Fig Spread

1 pound of butter


Combine first 4 ingredients. Cut in butter with a pastry blender until crumbly.

Stir together sweet potato and buttermilk; add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface and knead 3 to 4 times. Pat or roll to 1/2-inch thickness. Cut dough with a 3-inch round cutter, and place biscuits on a lightly greased baking sheet.

Bake at 425° for 10 to 15 minutes or until golden. Serve the warm biscuits with Fig Jam Butter.

Combine 1 pound of salted butter with 2 tablespoons of Bellisari’s Blistered Jalapeno & Fig Spread in a KitchenAid Mixer on low. Mix until combined thoroughly. (Be sure to use butter at room temperature before mixing.)

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