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Sweet Potato Biscuits




Source of Recipe


(schnitzel)


List of Ingredients




2 medium sweet potatoes baked, peeled, and Mashed (1 1/2 to 2 cups)
1/4 cup dark brown sugar
3 cups all-purpose flour
1 1/2 tablespoons of baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup unsalted butter, softened
1/4 cup buttermilk

Recipe



Preheat oven to 450°F.
In blender or food processor, puree sweet potatoes with sugar until smooth. In bowl, sift together all dry ingredients. By hand or in a food processor, cut in butter until mixture resembles a coarse meal. Add sweet pot mix, and milk, mix until just blended. Gather dough into a ball, turn out onto lightly floured surface, knead two or 3 times. Flatten to a thickness of about 3/4".

Cut biscuits, prick tops with fork, arrange 1/2" apart on cookie sheet - ungreased. Bake for 12-15 minutes, or until golden brown.

I noticed that these biscuits benefit from some kneading, unlike most other biscuits. Also, I use cooked butternut squash interchangeably with the sweet potato. They go together so quick - if you have cooked sweet potato or squash in the fridge - you're there.