Biscuits blend dill pickle, buffalo sauce, ranch, and sweet potato for spicy, tangy flavor. Ideal for savory snacking.
# 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 fresh dill or parsley
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, kosher salt, garlic powder, and onion powder until evenly distributed.
03 - Add cold cubed butter to the flour mix. Blend using a pastry cutter or fork until mixture forms coarse crumbs.
04 - In a separate bowl, blend mashed sweet potato, buttermilk, ranch dressing, buffalo sauce, chopped dill pickles, and fresh dill until uniform.
05 - Gently fold the wet mixture into the dry ingredients. Combine only until moistened; avoid overmixing.
06 - Transfer dough onto a lightly floured surface. Pat into a 1-inch thick rectangle.
07 - Use a 2.5-inch biscuit cutter to punch out rounds, re-working scraps as necessary.
08 - Place biscuits on the prepared baking sheet, arranging so edges are lightly touching for softer sides. Bake for 16–18 minutes until golden brown.
09 - Remove biscuits from oven. Immediately brush tops with melted butter and sprinkle dill or parsley. Serve warm.
