Sweet-Potato Biscuits

  • Yield: Makes 12
Sweet-Potato Biscuits

Source: Martha Stewart Living, August/September 1993

Ingredients

  • 1 pound sweet potatoes
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 8 tablespoons (1 stick) unsalted butter, chilled
  • 1/4 cup milk

Directions

  1. Heat the oven to 400 degrees. Wash sweet potatoes, and prick all over with a fork. Place on a baking sheet; bake until soft, about 1 hour. (The juices will start to run out.) When cool enough to handle, scoop out flesh and press through a sieve (you should have 1 3/4 cups of puree). Set aside.

  2. In a mixing bowl, combine the flour, baking powder, sugar, salt, and cayenne. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal.

  3. In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.

  4. Place dough on a lightly floured surface; knead once or twice, and pat out to 1/2 inch thick. Cut out biscuits with a floured 2-inch-round cutter. Bake on parchment-lined baking sheet until golden brown, about 20 minutes.

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