Sweet Potato Biscuits 375̊ F.
cooked SWEET POTATOES (about 1 lb or 2 small)
1/2 cup (1 stick) UNSALTED BUTTER, softened
1/4 cup BROWN SUGAR
2-1/4 cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
3/4 tsp SALT +
1/2 tsp BAKING SODA
scant 1/4 tsp GROUND CINNAMON
1 cup BUTTERMILK
Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface, roll to 3/4" inch thickness and using a 2-1/4" inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to 3/4" inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.
Yield: 12 (or more).
cooked SWEET POTATOES (about 1 lb or 2 small)
1/2 cup (1 stick) UNSALTED BUTTER, softened
1/4 cup BROWN SUGAR
2-1/4 cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
3/4 tsp SALT +
1/2 tsp BAKING SODA
scant 1/4 tsp GROUND CINNAMON
1 cup BUTTERMILK
Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface, roll to 3/4" inch thickness and using a 2-1/4" inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to 3/4" inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature.
Yield: 12 (or more).