SWEET POTATO BISCUITS (Adapted from Food Network)

3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
1/3 to 1/2 cup whole milk, as needed
1 1/2 cups all-purpose flour, plus more for dusting
2 TBSP sugar
1 TBSP baking powder
1 tsp salt
6 TBSP cold unsalted butter, cut into small bits

Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray). In a small bowl, whisk together the sweet potato and 1/3 cup milk with a whisk or potato masher. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt.

Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal.

Add the sweet potato mixture and fold gently to combine.

Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.

Using a 2 1/2-inch-round biscuit cutter (or an upside-down glass), cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits. Place the biscuits on the prepared baking sheet.

Bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.

***NOTE: I’ll be making these in advance.  Here’s how to store them if you make them ahead of time.  Mix and cut biscuits per the directions above. Place them close together, but not touching, on a parchment paper-lined cookie sheet. Cover them with plastic wrap and freeze until hard, then transfer them to a freezer bag. Then, when you’re ready to eat them, bake as many as you want, directly from the freezer; they will take up to 5 minutes longer in the oven.

Categories:  Tags: