Sweet Potato Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1¾ cups all-purpose flour, plus more for kneading
  • 2 tablespoons sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons chilled unsalted butter, cut into pieces
  • ¾ cup sweet potato puree, chilled
  • ⅓ cup buttermilk
Instructions
  1. Preheat oven 425.
  2. While oven is preheating, make the dough.
  3. In a large mixing bowl, add all of the dry ingredients. With a pastry blender (or your hands as I did) cut in the butter pieces until mixture resembles coarse meal, with some clumps of butter remaining. In a sepearte small bowl, whisk together sweet potato puree and buttermilk. Mix the wet mixture into the dry ingredients quickly until just combined (be careful not to over mix).
  4. Shape Biscuits:
  5. Turn out dough mixture onto a lightly floured surface. Knead very gently just until the dough comes together, but is still slightly lumpy. Fold the dough onto itself about 5-6 times, I like to work clock wise. I fold the right side into the middle, take the bottom piece fold it upward, take the left side fold it into the middle, and so on. This will help create luxurious layers later on.(if dough is too sticky add a bit more flour).
  6. After folding the dough onto itself, gently pat down the dough to a 1-inch thick rectangle. Here you can use a biscuit cutter if desired, I just used my knife a cut it into 6 pieces and kept it simple and rustic.
  7. Bake on parchment paper or a Silpat for 15 minutes. Serve with butter (or honey butter if you're trying to party).
Recipe by Amy vs Food at https://www.amyvsfood.com/2017/06/21/left-series-sweet-potato-biscuits/