- 1¾ cups all-purpose flour, plus more for kneading and shaping
- 2 tablespoons light-brown sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons chilled unsalted butter, cut into pieces, plus ½ tablespoon melted butter and more for pan
- ¾ cup mashed or pureed sweet potatoes, chilled
- ⅓ cup buttermilk
- In a large bowl combine flour, brown sugar, baking powder, salt and soda. Using a whisk combine the dry ingredients. Using a pastry blender, cut in the butter until the flour resembles a course meal. It's ok if there are some small lumps of butter left.
- In another bowl combine the sweet potatoes and buttermilk. Combine thoroughly.
- Add the sweet potatoes to the dry ingredients and combine quickly but don't overmix.
- Turn your biscuit dough out onto a floured surface and gently knead until the dough starts to come together. You will probably want to knead this about 5-6 times. If the dough is too sticky you can work in extra flour up to ¼ cup additional.
- Shape dough into a disk about 1 inch thick and cut with a floured 2 inch biscuit cutter. Try to cut the biscuits as close together as possible. Reuse the scraps to make another round of biscuits, but don't reuse the dough more than once. Usually we make a biscuit or two by combining all of the scraps to make one lumpy biscuit:-).
- Bake in an oven that has been preheated to 425 degrees. You can bake separately on a cookie sheet or in a round or square buttered baking dish so that the biscuits touch each other. This will help to create tall biscuits that many people like.
Recipe by at http://www.beckiswholelife.com/2012/03/30/buttermilk-sweet-potato-biscuits/