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Ingredients
- 1 3/4 cp all –purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons light brown sugar (plus more for tops)
- 1/8 teaspoon cinnamon
- 6 tablespoons unsalted butter, cold and cut into tiny cubes
- 1 cup pureed sweet potatoes, cold
- 1/3 cup plus 2 tablespoons buttermilk, cold
- 2 tablespoons butter, melted (for tops)
- Honey butter for serving, if desired
Preparation
Step 1
Preheat oven to 425 degrees. Lightly spray baking sheet with non-stick cooking spray. In a large mixing bowl, combine flour, baking powder, baking soda, salt, brown sugar and cinnamon. Whisk to smooth.
Add butter pieces to the flour mixture and use a pastry blender to cut butter into flour until mixture resembles coarse crumbs.
In a small bowl, combine sweet potatoes and buttermilk. Stir until smooth and then stir into flour
mixture. Stir only until mixture comes together. If mixture is too dry and won’t come together,
add a little more buttermilk.
Gather up the dough and turn out onto lightly floured surface. Press out so dough is 1 inch thick. Use 2 inch cookie or biscuit cutter, or use the rim of a glass, to cut biscuits. Place on prepared baking sheet.
Brush tops with melted butter and sprinkle with brown sugar (about 1 teaspoon per biscuit). Bake for 20-25 minutes or until golden brown. Let sit on cookie sheet for 5 minutes. Remove and serve plain, with butter, or with honey butter.