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Fluffy Sweet Potato Biscuits

Source of Recipe


From "Paula Deen's Southern Cooking Bible"



List of Ingredients



• 3/4 cup cooked, mashed sweet potato (about 1 large)
  
• 1/3 to 1/2 cup whole milk
  
• 1-1/2 cups all-purpose flour, plus extra for dusting
  
• 2 Tbsp sugar
  
• 1 Tbsp baking powder
  
• 1 tsp salt
  
• 6 Tbsp cold butter, cut into small bits
  






Instructions



1. Place a rack in the center of the oven and preheat to 425°F. Grease a baking sheet with butter, oil, or cooking spray.
   
   
2. In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender, your hands, or two knives, until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk, a little at a time, until all the flour is moistened.
   
   
3. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly two or three times with the palms of your hands until the mixture comes together. Pat the dough out to a 1/2-inch-thick round.
   
   
4. Using a 2-1/2-inch round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits.
   
   
5. Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes. Serve these fluffy biscuits warm or at room temperature.
   
   Makes about 9 biscuits.