Sweet Potato Biscuits

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Course: bread

Cuisine: Southern

Servings: biscuits

Calories:

Author: Virginia Willis

Ingredients

2 medium sweet potatoes
2 cups all-purpose flour plus more for rolling out
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon fine sea salt
5 tablespoons 1/3 cup unsalted butter, chilled and cut into small pieces
1/3 cup low-fat or whole milk

Instructions

Preheat the oven to 400°F. Bake or microwave the sweet potatoes until soft and tender, about 45 minutes in the oven or about 10 minutes in the microwave. Set aside to cool.
When the sweet potatoes are cool enough to touch, peel and mash until smooth in a food processor fitted with a metal blade or with an old-fashioned potato masher. Measure out 1 cup and reserve the rest for another use.
Line a rimmed baking sheet with a silicone baking liner or parchment paper. Set aside. In the same bowl of the food processor, combine the flour, sugar, baking powder, and salt. Pulse in the butter until the mixture resembles coarse meal. Combine the sweet potato and milk in a small bowl and whisk until smooth. Add the potato mixture to the flour mixture, pulsing just until moist.
Turn the dough out onto a lightly floured surface; knead lightly four or five times. Using a lightly floured rolling pin, roll out the dough 3/4 inch thick. Cut out 10 biscuits with a 2-inch biscuit cutter, pressing the cutter straight down without twisting so the biscuits will rise evenly when baked. Place the biscuits on the prepared baking sheet. Gather together the scraps (by placing the pieces on top of one another in layers instead of bunching it up). Roll out 3/4 inch thick. Cut with the biscuit cutter into 5 or 6 more biscuits. Place the biscuits on the prepared baking sheet. Discard any remaining scraps.
Bake until lightly browned, about 15 minutes. Transfer the biscuits to a wire rack to cool. Serve warm or at room temperature.

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