Tangy biscuits blend dill, buffalo, ranch, and sweet potato for a savory, tender side or snack.
# Components:
→ Vegetables
01 - 1 cup mashed sweet potato (from about 1 large sweet potato, cooked and peeled)
02 - 1/4 cup finely chopped dill pickles, well-drained
→ Dairy
03 - 1/2 cup cold unsalted butter, cut into cubes
04 - 3/4 cup cold buttermilk
05 - 1/4 cup ranch dressing
→ Dry Ingredients
06 - 2 cups all-purpose flour, plus extra for dusting
07 - 1 tablespoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon kosher salt
→ Flavorings
10 - 2 tablespoons buffalo hot sauce
11 - 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
12 - 1/2 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
→ Topping (optional)
14 - 2 tablespoons melted butter
15 - 1 tablespoon chopped dill or parsley
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, garlic powder, and onion powder until evenly combined.
03 - Add cold unsalted butter to the flour mixture. Using a pastry cutter or fork, incorporate butter until mixture forms coarse crumbs.
04 - In a separate bowl, stir together mashed sweet potato, cold buttermilk, ranch dressing, buffalo hot sauce, dill pickles, and fresh dill until well blended.
05 - Pour wet ingredients into the bowl with dry ingredients. Gently fold together just until a soft dough forms, taking care not to overmix.
06 - Turn dough onto a lightly floured work surface. Pat dough into a rectangle approximately 1-inch thick.
07 - Using a 2.5-inch biscuit cutter, press out rounds. Gather and re-roll any scraps as needed to make 10 biscuits.
08 - Place shaped biscuits onto prepared baking sheet so they touch slightly for tender sides. Bake in preheated oven for 16 to 18 minutes, until golden brown.
09 - Remove biscuits from oven. Immediately brush tops with melted butter and sprinkle with chopped dill or parsley if desired. Serve warm.
