SCB's Sweet Potato Biscuits
If you'd like you can make cranberry butter. Blend 1/4 cup butter and 1/4 cup cranberry sauce in a food processor.
Makes 18 small biscuits
Ingredients
Instructions:
If you'd like you can make cranberry butter. Blend 1/4 cup butter and 1/4 cup cranberry sauce in a food processor.
Makes 18 small biscuits
Ingredients
- 1 pound sweet potatoes or yams (1 large potato is usually sufficient)
- 2 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
- 1/4 cup whole milk or cream
Instructions:
- Preheat the oven to 400°F.
- Prick the sweet potatoes with a fork and place them directly on a rack in the oven.
- Bake until soft to the touch, about 1 hour. Allow to cool completely. Slice the potatoes in half, scoop the flesh from the skin, and pass it through a food mill or potato ricer (or use a potato masher- you want a nice even mash, not a gummy puree). You should have about 2 scant cups of mash.
- Stir together the flour, baking powder, brown sugar, salt, and cayenne. Cut in the butter with a pastry cutter ( or use your fingers) until the mixture resembles a coarse meal. Mix the milk with the potato mash and add to the flour and butter mixture. Mix the dough, just to incorporate(I use my hands). If the dough is really sticky, add a touch more flour.
- Turn out the dough onto a floured surface and knead a few times.
- Pat or roll out into a 1/2-inch thick round. Cut out biscuits with a biscuit cutter or glass.
- I find that smaller biscuits cook more evenly, so I keep them around 2 inches in diameter.
- Place the biscuits on a parchment-lined cookie sheet and refrigerate for 10 minutes.
- Bake until the biscuits rise and are slightly brown, 10 to 12 minutes(bake longer for larger or frozen biscuits).
- Serve warm.