Recipe Details

Bacon and Sweet Potato Biscuits with Smoky Honey Butter

Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients


Biscuits:

2 slices bacon, cut crosswise into 1/4-inch strips
1 medium orange-fleshed sweet potato, OR 2 small sweet potatoes (14-16 ounces total), peeled
2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon allspice
8 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
1 cup buttermilk, (low-fat is okay)

Honey Butter:

8 tablespoons unsalted butter, softened
2 tablespoons honey
Salt

Cooking Directions

Wrap the sweet potato with a damp paper towel and microwave on high until very soft, 3 to 4 minutes. Transfer to a bowl, mash with a potato masher, and set aside to cool. Meanwhile, in a medium skillet over medium heat, cook the bacon until golden and crisp, about 8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, then set aside to cool. Carefully set aside 2 tablespoons of bacon drippings from the skillet.

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

In a food processor, combine the flour, baking powder, sugar, baking soda, salt, and allspice and pulse a few times. Add the cubed butter and pulse to make a coarse meal with a few pea-sized pieces. Transfer mixture to a large bowl and gently mix in the bacon, buttermilk, and 1 cup of the mashed sweet potato (save any remaining potato for another use).

Transfer mixture to a floured work surface and knead a few times to form a dough. Pat the dough to about 1-inch thick, then gently fold in half. Gently repeat 4 more times. Roll the dough out to 3/4-inch thick, then use a floured 2 1/2-inch biscuit cutter to cut dough into biscuits, arranging them on the prepared baking sheet. Gather the scraps and repeat to make a total of 12 biscuits. Bake until the biscuits are browned and a tester comes out clean, 15 to 18 minutes.

Meanwhile, combine the softened butter, honey, and reserved bacon drippings, mixing until smooth. Add salt to taste.

Serve the biscuits with the honey butter on the side.

Yield: 12 biscuits
Nutrition per serving (Serving is 1 biscuit (using low-fat buttermilk) and 2 1/2 teaspoons honey butter)

Serving Suggestions

If you’d like, you can substitute the flour, baking powder, sugar, baking soda, and salt for 3 cups biscuit mix. Split biscuits in half horizontally and add sliced ham for a savory sandwich.

Nutrition Information

Calories: 260 calories
Protein: 4 grams
Fat: 17 grams
Sodium: 370 milligrams
Cholesterol: 45 milligrams
Saturated Fat: 10 grams
Carbohydrates: 24 grams

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About the Cut: Bacon

The cut used to make bacon comes from the side - or belly - of the pig. When it is cured and smoked, it becomes bacon. An abundance of fat gives bacon its sweet flavor and tender crispiness.


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About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

Store bacon in the package in the coldest part of the refrigerator at a temperature between 36 and 40 degrees F. Check the freshness date (“open by date”) on the package. Once the package is opened, use within five to seven days.


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Butcher's Tips

Bacon doesn’t just come from one place on a pig. In fact, English, American and Italian bacon comes from the belly of the pig while Irish and Canadian bacon comes from the back.


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