Pin Tender, fluffy biscuits combining the tang of dill pickles, the kick of buffalo sauce, and the creamy flavor of ranch, all wrapped in a sweet potato biscuit. These biscuits are the ultimate savory snack or side for gatherings or cozy meals.
I first baked these for a weekend family brunch after buying too many dill pickles. The reactions were unanimous: the biscuits vanished within minutes and everyone loved the punch of flavor mixed with the fluffy, comforting texture.
Ingredients
- Mashed sweet potato: 1 cup (from about 1 large sweet potato, cooked and peeled)
- Dill pickles: 1/4 cup finely chopped (well-drained)
- Unsalted butter: 1/2 cup cold, cubed
- Buttermilk: 3/4 cup, cold
- Ranch dressing: 1/4 cup
- All-purpose flour: 2 cups, plus more for dusting
- Baking powder: 1 tbsp
- Baking soda: 1/2 tsp
- Kosher salt: 1/2 tsp
- Buffalo hot sauce: 2 tbsp
- Fresh dill: 1 tbsp chopped (or 1 tsp dried dill)
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Melted butter (optional): 2 tbsp for brushing
- Chopped dill or parsley (optional): 1 tbsp for topping
Instructions
- Prepare oven:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- Cut in butter:
- Add cold cubed butter. Cut into flour mixture with a pastry cutter or fork until mixture resembles coarse crumbs.
- Mix wet ingredients:
- In a separate bowl, blend mashed sweet potato, buttermilk, ranch dressing, buffalo sauce, chopped pickles, and dill until well combined.
- Combine:
- Pour wet ingredients into dry. Gently fold until just combined; do not overmix.
- Shape:
- Turn dough onto a lightly floured surface. Pat into 1-inch thick rectangle.
- Cut biscuits:
- Use a 2.5-inch biscuit cutter to cut rounds, re-rolling scraps as needed.
- Arrange:
- Place biscuits on prepared sheet, slightly touching.
- Bake:
- Bake 16 to 18 minutes until golden brown.
- Finish:
- Brush immediately with melted butter and sprinkle dill or parsley if desired. Serve warm.
Pin These biscuits are now a staple for our family holiday table. Everyone looks forward to the zesty aroma wafting through the house while they bake.
Required Tools
Baking sheet, mixing bowls, pastry cutter or fork, biscuit cutter (or a sturdy glass), and parchment paper help ensure your biscuits turn out perfect every time.
Allergen Information
Contains wheat (gluten) and dairy. Double check your ranch dressing if you have egg or soy sensitivities. Always verify ingredient labels to be safe.
Nutritional Information
Each biscuit has about 190 calories, 9 g fat, 24 g carbohydrates, and 3 g protein, making these a sensible snack or side.
Pin Whip up a batch for your next brunch or potluck—these biscuits always disappear fast!
Recipe FAQ
- → How do I prepare the sweet potato?
Cook and peel a large sweet potato, then mash until smooth to measure one cup for the biscuit dough.
- → Can I adjust the spice level?
Add more buffalo sauce or a pinch of cayenne to increase heat, or reduce for a milder flavor profile.
- → What substitutions work for ranch dressing?
Greek yogurt can be used for extra tang, or use another creamy dressing if ranch isn't available.
- → How do I ensure tender biscuits?
Use cold butter and handle the dough gently, mixing just until combined and avoiding overworked dough.
- → Is it necessary to use fresh dill?
Fresh dill adds vivid flavor, but dried dill works well; adjust quantity for strength when substituting.
- → Can these biscuits be frozen?
Yes, cool biscuits completely, then freeze. Reheat in a low oven for best taste and texture.