Using buttermilk in your biscuits helps the dough rise and creates taller, fluffier biscuits.The subtle tang from the buttermilk pairs beautifully with the browned butter, sage, and sweet potato for a harmony of flavors perfect for fall.Find more cozy fall bakes in our September/October 2024 issue.    Browned Butter Sweet Potato Biscuits Print Recipe Pin Recipe Makes 15 biscuits Ingredients  1¼ cups (284 grams) unsalted butter1 tablespoon (4 grams) packed fresh sage leaves3¼ cups (406 grams) all-purpose flour, plus more for dusting1 cup (220 grams) cold mashed baked sweet potato2 tablespoons (24 grams) granulated sugar1 tablespoon (15 grams) baking powder1 tablespoon (9 grams) kosher salt½ teaspoon (2.5 grams) baking soda½ cup (120 grams) cold whole buttermilk1 large egg (50 grams)1 tablespoon (15 grams) waterFlaked sea salt, to tasteSoftened butter, to serve InstructionsIn a light-colored medium saucepan, melt butter over medium heat.

Add sage; cook, stirring frequently, until butter is fragrant and a deep amber color, 8 to 10 minutes.Pour into a shallow baking dish, and let cool for 10 to 15 minutes.Freeze until solid, about 30 minutes.Preheat oven to 400°F (200°C).

Line 2 baking sheets with parchment paper.In the work bowl of a food processor, pulse flour, sweet potato

Read More