Sweet Potato Biscuits

By barbsjustagirl

Ingredients

• 1 1/4 cups buttermilk
• 1 cup mashed baked sweet potato, at room temperature
• 4 cups self-rising soft-wheat flour (such as White Lily) (My note: I couldn't find White Lily flour, so I used Gold Medal Self-Rising flour)
• 1 Tablespoon baking powder
• 1/8 teaspoon salt
• 1 cup unsalted butter (2 sticks), cut into 1/2-inch cubes and chilled
• Parchment paper

Preparation

Step 1

Preheat oven to 425˚F. Stir together buttermilk and sweet potato in a medium bowl.

Combine flour, baking powder, and salt in a large bowl. Cut butter into flour mixture with a pastry blender until it is crumbly and resembles small peas. Add buttermilk mixture, and stir just until dry ingredients are moistened.

Turn dough onto a well-floured surface, and knead 4 times with lightly floured hands. Pat dough to 3/4-inch thickness. Cut with a 2 1/4-inch round cutter (be very careful not to twist the cutter). Place biscuits, with sides touching, on a parchment paper-lined sheet.

Bake at 425˚F for 20 minutes or until lightly browned.