Sweet-Potato Biscuits
- Makes 8
- Prep time: 25 minutes
- Total time: 1 hour 20 minutes
Orange sweet potatoes give a soft texture and a beautiful golden color to these fluffy biscuits-perfect to serve with Thanksgiving dinner.
Ingredients
- 1 3/4 cups all-purpose flour, plus more for kneading and shaping
- 2 tablespoons light-brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
- 3/4 cup chilled Sweet Potato Purée
- 1/3 cup buttermilk
Directions
- Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potato purée and buttermilk; stir quickly into flour mixture until combined (do not overmix).
- Shape the biscuits: Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
- Bake the biscuits: Preheat oven to 425°, with rack on lower shelf. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
Source: Everyday Food – Issue 7, November 2003, Page 46.