Sweet Potato Biscuits

Serves: 8

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) biscuits
Prep 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



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