Sweet Potato Biscuits

By msippigrl

Tender, slightly sweet homemade biscuits with the addition of mashed sweet potato. Serve warm or room temperature with butter and honey or a humongous coating of confectioners sugar!

Ingredients

• 1 cup cooked, cooled, and mashed red sweet potato (I boiled 1 medium, unpeeled potato whole)
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• Scant 1/2 teaspoon salt
• 2 tablespoons cold unsalted butter, cut into small cubes
• 2 tablespoons cold vegetable shortening (I used Crisco)
• 3 to 5 tablespoons whole milk (depends on moisture of potatoes)

Preparation

Step 1

Prepare a floured work surface. Line a baking sheet with parchment paper or lightly grease with butter or cooking spray. Preheat to 425° F.

In a small bowl, stir together the mashed sweet potato and 3 tablespoons milk. Set aside.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter and shortening with a pastry blender (or two knives or your fingers) until the mixture resembles coarse meal. Gently stir in the sweet potato mixture just until well combined, adding a tablespoon of milk at a time if needed for the dough to come together.

Turn the dough out onto the prepared work surface and pat out into a 5x10" rectangle with floured hands. The dough should be about 3/4" thick.

Use a pizza cutter to cut the dough into 8 even sized biscuits OR use a 2 1/2" round biscuit cutter to cut them out. Place the biscuits on the prepared baking sheet. Gently re-roll the scraps and cut out more biscuits.

Bake until light golden brown and firm to the touch, 17-20 minutes. Butter tops of hot biscuits.

Serve warm with butter and honey, if desired, or a generous coating of confectioners powdered sugar.

NOTE:
You can omit the shortening, if desired, and use all butter instead.