Black pepper biscuits add a bit of heat at breakfast. You’ll love how these sweet potato biscuits with dried figs are perfect with honey butter.
California Fig, Sweet Potato and Black Pepper Biscuits
Servings 16 biscuits
- 1 sweet potato peeled and cut into 1/2" cubes
- 1 1/2 cups heavy cream
- 1/4 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper coarsely ground
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
- 1 pinch ground nutmeg
- Adjust oven rack to the upper-middle position and heat the oven to 450 degrees. Line a baking sheet with parchment paper.
- Place the cubed sweet potato in a medium microwave-safe bowl and cover tightly with plastic wrap. Poke 2 small steam vents in the plastic and microwave on high power until the potatoes are tender, 5 to 7 minutes. Mash the cooked potatoes with a potato masher until very smooth and let cool slightly.
- Whisk the heavy cream and vanilla into the mashed sweet potatoes until thoroughly combined. In a large bowl, whisk the flour, sugar, baking powder, salt, black pepper, baking soda, cinnamon, nutmeg together. Add figs and toss to coat with flour mixture. Stir the sweet potato mixture into the flour mixture with a wooden spoon until the dough forms, about 30 seconds.
- Turn dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly.
- Using a floured 2 1/2-inch biscuit cutter, stamp out 8 biscuits, gently patting the dough scraps back into a uniform ¾-inch-thick piece as needed. Arrange the biscuits upside down on the prepared baking sheet, spacing them about 1 1/2 inches apart.
- Bake until the biscuits are lightly browned, 15 to 17 minutes, rotating the pan halfway through baking. Transfer to a wire rack, let cool for 5 minutes, and serve warm.
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