Sweet Potato Biscuits
- 2/3 cup cooked, mashed sweet potato
- 1/2 cup whole milk
- 1 3/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, cut into small cubes
Preheat oven to 425º F. In a small bowl, mix together the sweet potato and milk until smooth. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is crumbly. Stir in the sweet potato mixture just until the dough begins to come together. (You may need to add a little extra milk if the dough is too dry, or a little extra flour if the dough is too wet. It should just barely come together)
Transfer the dough to a floured surface and knead 2 or 3 times until the dough forms a rough ball. Be careful not to overwork. Pat the dough out into a circle that is about 3/4 of an inch thick. Cut the dough into biscuits, transferring them to a parchment lined baking sheet. Carefully re-roll the scraps and continue to cut biscuits.
Bake 12 to 13 minutes, or until lightly golden brown. Serve warm or at room temperature.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.