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Yam Biscuits

Yam Buttermilk Biscuits

A flavourful savoury biscuit that uses a root vegetable with the buttermilk for the liquid ingredients. The dry ingredients include the addition of spices or herbs which presents an inviting opportunity to compliment a main soup or stew with a nutritious, delicious and economical "designer biscuit".
Course Bread
Cuisine Canadian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 -8
Author Valerie Lugonja inspired by Jan

Ingredients

  • 3 cups or 400g yam; peeled and cubed
  • 1 teaspoon or 5g salt
  • 1 3/4 cups or 220g all-purpose flour
  • 1 tablespoon or 15g dark brown sugar
  • 1 tablespoon or 15g baking powder
  • 1 teaspoon or 5 g baking soda
  • 1 tablespoon sweet or smoky paprika (excellent quality)
  • 1/4 teaspoon or a good pinch of cayenne pepper
  • 1/2 cup or 100g butter , chilled and cubed if doing by hand (ice cold, if using the Thermomix)
  • 3/4 cup or 150g cold buttermilk

Instructions

  1. Boil cubed yam in salted water for 6-8 minutes or until tender or microwave until tender; drain, cool and mash
  2. Preheat oven to 425 F
  3. Line a baking sheet with parchment paper
  4. Whisk flour, sugar, baking soda, baking powder, salt. paprika and cayenne together in a medium sized mixing bowl
  5. Add butter to flour mixture; pinch fat between fingers until it the texture of oatmeal
  6. Whisk 3/4 cup of mashed sweet potatoes with the buttermilk until smooth; add to flour mixture and combine with a fork
  7. Knead dough until it comes together
  8. Dust counter lightly with flour, pat ball of dough into 1" thick disc
  9. Flour cookie cutter; cut out biscuits and place on a parchment-lined baking sheet
  10. Bake 8 - 10 minutes or until tops are golden brown
  11. Eat hot with fresh butter and let me hear your renditions of "oooo-ahhhh!"

Instructions for the Thermomix:

  1. Scale cubed yam in TM boil and cover with water; add 1 teaspoon salt; set time for 10 minutes, temperature at Varoma and speed at 2 (cover with a tea towel to avoid splatter)
  2. Insert sieve into the TM bowl; drain
  3. Puree potato from 0-10 for 30 seconds, using the spatula through the hole in the lid to keep the potato down near the blade
  4. Scale buttermilk into the TM bowl over the yams; whip at speed 3-4 for 30 seconds, cleaning inside of the bowl with a rubber spatula, as necessary
  5. Remove to another bowl; rinse and dry TM bowl
  6. Preheat oven to 425 F
  7. Line a baking sheet with parchment paper
  8. Scale flour, sugar, baking soda, baking powder, salt, paprika and cayenne into the cleaned TM bowl; stir to combine from 0-3 for 3 seconds
  9. Scale ice cold butter into TM bowl on top of flour mixture; cut fat into flour for 15 seconds, speed 0 - 6
  10. Add flour butter mixture from the TM bowl to the reserved whipped yam mixture stir with fork to combine
  11. Form dough into a ball; dust counter lightly with flour, pat or roll ball of dough into 1" thick disc
  12. Flour cookie cutter; cut out biscuits and place on a parchment-lined baking sheet
  13. Bake 8-10 minutes or until tops are golden brown