Sweet Potato Biscuits (ATK)

By hmp13

You can substitute a combination of 3 cups all purpose flour and 6 tablespoons cornstarch for the cake flour. If you halve the recipe, in step 1 reduce the microwave time to 10 to 15 minutes.

Ingredients

• 2 1/2 pounds sweet potatoes (4 to 5 medium)
• 2 tablespoons cider vinegar
• 3 1/4 cups cake flour
• 1/4 cup packed dark brown sugar
• 5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons salt
• 8 tablespoons butter, cut into 1/2 inch pieces and chilled, plus 2 tablespoons butter, melted
• 4 tablespoons vegetables shortening cut into 1/2 inch pieces

Preparation

Step 1

Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl and mash until smooth. (you should have 2 cups. Reserve any extra for another purpose.) Stir in vinegar and refrigerate until cool, about 15 minutes.

Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, chilled butter, and shortening in food processor until mixture resembles coarse meal. Transfer to bowl with cooled potatoes and fold with rubber spatula until incorporated.

Turn dough out onto floured surface and knead until smooth, 8 to 10 times. Pat dough into 9 inch circle, about 1 inch thick. Using 2 ¼ inch biscuit cutter dipped in flour, cut out biscuits and arrange on prepared baking sheet. Pat remaining dough into 1 inch thick circle and cut out remaining biscuits.

Brush tops of biscuits with melted butter and bake until golden brown, 18 to 22 minutes. Let cool 15 minutes. Serve. (Biscuits can be stored at room temperature in an airtight container for 2 days.)