Sweet potato, rosemary and cream cheese biscuits


As you may have noticed, I am completely obsessed with rosemary.

This is the latest manifestation, served at a recent brunch.  I have never made biscuits before, and I am certainly not the greatest baker, but these came out the oven destined for the blogosphere.

They were great for brunch: not quite sweet, not quite savory.  They would also be quite welcome at a Thanksgiving table, I imagine.

♫ Suggested listening: something about biscuits, of course. ♫

Click to listen:  The Blues Brothers – “Rubber Biscuit”

Inspired by our charming Aussie friend at the Sugar Hit


  • 2 cups flour
  • 1 stick butter
  • 4 oz. cream cheese
  • 1/2 cup sweet potato, mashed
  • 1/4 cup milk (probably even better with buttermilk, if you have it handy)
  • 1/4 cup maple syrup
  • 1 tbsp finely chopped, fresh rosemary
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt


In a large bowl, combine dry ingredients, butter, cream cheese, and rosemary.  With a pastry cutter or butter knives (or, if you’re me, your hands) chop the mixture together until it’s combined, but still chunky and “pebbly,” as Sarah says.

Then combine the sweet potato, maple syrup, and milk/buttermilk, and add to the pebbly mixture.  Mix these two concoctions together until just combined.

Preheat your oven to 400 degrees.

Now flour (REALLY flour it!) a surface for your dough-in-the-making.  Plop that business down onto the surface and knead until it resembles dough – but be careful not to overwork it!

Cut your biscuit dough into little rounds with a cookie cutter, or if you’re me and have no such things, a wine glass.  Yep.

Lay them out on a parchment-lined baking sheet like so:


Brush the tops with buttermilk if using, or egg white if so inclined.

Bake for about 20 minutes or until you can’t take the delicious smell anymore and must put one in yo face!

4 thoughts on “Sweet potato, rosemary and cream cheese biscuits

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