Sweet Potato Biscuits
I love, love, love these biscuits. Slather them with butter. Yum! You can also substitute the sweet potato for canned pumpkin.
Yield: 8 (3-inch) biscuitsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 2 cups | all-purpose flour |
| 1 tablespoon | baking powder |
| 1 tablespoon | granulated sugar |
| 1/2 teaspoon | sea salt |
| 1/4 teaspoon | baking soda |
| 3/4 cup | whole milk |
| 1 cup | baked, mashed sweet potato (about 1 medium potato) |
| 8 tablespoons | unsalted butter (1 stick), frozen |
| heavy cream, for brushing the tops |
Directions:
1 Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
2 Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
3 Turn out mixture onto a floured surface and knead just until it comes together, about 30 seconds (the dough will not be smooth). Use the same minimal touch you reserve for pie pastry.
4 Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
5 Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.
Source: chowhound.com
