Sweet Potato and Rosemary Biscuits

By rebecca78

Ingredients

• 1 1/4 cup all purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon black pepper
• 1 stick (1/2cup) unsalted butter
• 1 small sweet potato, peeled, boiled and mashed (about 3/4 to 1 cup)
• 1 1/2 tablespoons fresh rosemary, minced
• 2 to 3 tablespoons buttermilk

Details

Servings 12
Adapted from spoonforkbacon.com

Preparation

Step 1

1. Preheat oven to 400°F.

2. Place flour, sugar, baking powder, salt, cinnamon, and pepper into a bowl and whisk together.

3. Cut in butter with a pastry knife or using your fingers until a fine grainy texture forms.

4. Fold in rosemary, sweet potato and buttermilk and stir until dough just comes together.

5. Turn dough onto a clean surface and cut out 3 inch rounds using a circle cutter. Place biscuits onto a baking sheet lined with parchment, about 1 inch apart, and bake for 15 to 20 minutes or until the tops are golden brown and the biscuits have baked through. Serve warm.

6. To store: Place biscuits in an airtight container and place in the refrigerator for up to 3 days. Warm before serving.