Ingredients
Biscuits:
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1 large orange-fleshed sweet potato, peeled
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1 teaspoon salt
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1 tablespoon brown sugar
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½ cup buttermilk
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3 ¼ cups self-rising flour
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1 ½ sticks unsalted butter, frozen
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1 tablespoon melted butter
Pomegranate Spread:
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4 tablespoons butter, room temperature
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1 teaspoon pomegranate molasses
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1 teaspoon pomegranate juice
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fresh pomegranate seeds for garnish
Directions
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Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
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Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
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Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
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Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
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Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
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Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
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Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
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Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.
Chef's Note
To make your own pomegranate syrup, heat pomegranate juice until it reduces and thickens.
Nutrition Facts (per serving)
488 | Calories |
26g | Fat |
58g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 488 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 16g | 78% |
Cholesterol 65mg | 22% |
Sodium 970mg | 42% |
Total Carbohydrate 58g | 21% |
Dietary Fiber 5g | 18% |
Total Sugars 14g | |
Protein 7g | 15% |
Vitamin C 12mg | 13% |
Calcium 214mg | 16% |
Iron 3mg | 15% |
Potassium 375mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.