- Yield: Makes 12
Source: Martha Stewart Living, August/September 1993
- 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
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.
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.
In another bowl, whisk together milk and sweet-potato puree. Add to dry ingredients, and mix until well combined.
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.