Well Butter My Biscuit

Like clockwork, come mid-November, one particular recipe on BitterSweet starts getting a flurry of fresh page views. Thanksgiving revives long-forgotten cravings for tried-and-true, classic comfort foods, so I would expect any of the pumpkin pie variants to attract new attention, or perhaps the more adventurous Cheeseburger Stuffing, but no. That would be too obvious.

Of all things, it’s the Garden Herb Biscuits that go viral. Created without any holiday in mind, and still not one I would necessarily associate with a traditional Thanksgiving feast, there’s apparently a spot at the festive table for them in many homes out there. If you ask me, we can do better.

By no means am I suggesting you go biscuit-less (heaven forbid), but let’s make something special this time around, fit for the occasion.

Soft as butter itself, with equally tender yet flaky layers and a subtly sweet flavor, these alluring magenta biscuits are the perfect fusion of southern comfort and southeast Asian flair. Purple sweet potato could do in a pinch, or even the average orange-fleshed yam, but part of the appeal is definitely the gem-like periwinkle hue.

Accented with the tropical aroma of coconut milk, each bite, each crisp but supple crumb melts away in a pool of nostalgia on the tongue. Memories of happy childhood meals and celebratory dinners bubble up to the surface, buoyed by an undercurrent of wanderlust, satisfying the need for new and novel experiences.

Who knew such a simple biscuit could contain these complex, seemingly conflicting characteristics, all with incredible grace and always, great taste? Apparently all the people searching for them in years past; I’m the one late to finally get the message.

Don’t let the holiday season pass you by without a batch or two of these brilliant biscuits gracing your plate. They’re not just for dinner, after all. Leftovers make for some of the best breakfasts one could dream about… If you can resist their lure fresh out of the oven, that is.

Yield: Makes 9 Biscuits

Ube Biscuits

Ube Biscuits

Soft as butter itself, with equally tender yet flaky layers and a subtly sweet flavor, these alluring magenta biscuits are the perfect fusion of southern comfort and southeast Asian flair.


  • 2 Cups All-Purpose Flour
  • 1 Tablespoon Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 6 Tablespoons Vegan Butter, Chilled and Cut into Small Pieces, Divided
  • 1 Cup Mashed Ube*
  • 1/4 Cup Full-Fat Coconut Milk
  • 1/2 Teaspoon Apple Cider Vinegar


    1. Preheat your oven to 400 degrees and line a baking sheet with a silicone baking mat or parchment paper; set aside.
    2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Whisk to combine.
    3. Add 5 tablespoons of the butter and use a pastry cutter or two forks to incorporate, cutting the fat into small and smaller pieces until the mixture resembles coarse crumbs. You may want to get in there with your hands, but don't go crazy. You don't want it to be completely blended or smooth.
    4. Introduce the mashed ube, coconut milk, and vinegar next, stirring with a wide spatula just until the mixture comes together in a coarse, shaggy dough.
    5. Turn the dough out onto a lightly floured surface. Sprinkle additional flour on top to prevent it from sticking on either side. Roll it out into a rectangle about 1/2-inch thick. Fold it into thirds on top of itself, like a letter. Roll it out into 1/2-inch thick rectangle again, and fold in the same way. Repeat once more.
    6. Using a very sharp knife, cut the rectangle into 9 equal pieces. Carefully transfer the cut dough to your prepared baking sheet, placing them at least 1 1/2-inches apart. Bake for 18 - 20 minutes, until golden brown all over.
    7. As soon as the biscuits come out of the oven, rub the tops with the remaining tablespoon of butter, allowing it to melt into the surface. Serve warm.


*To make the mash, scrub one large ube and pierce with a fork. Line a baking sheet with foil and place it on the baking sheet. Bake at 400 degrees until tender; about 45 minutes. When cool enough to handle, remove the skin and mash the flesh. Measure out 1 cup and reserve any remainder for another recipe.

Frozen ube puree can also be found in the freezer aisle of most Asian markets, and some specialty grocery stores. Simply thaw, measure, and use as directed.

Do NOT attempt to use ube powder; it's not the same!

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 187Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 288mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

6 thoughts on “Well Butter My Biscuit

  1. You made me smile with that headline today. And we have tons of ube here! I need to bake these. Hannah, have you baked in a toaster oven (larger one)? I haven’t used it for baking bread, and am not sure if any adjustments will be needed. I might just give it a try though. These look great!

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