1 large sweet potato (big enough to make 1 cup mashed), peeled and cut into 1-inch pieces
salt & pepper
1/2 cup cold whole milk
2 cups all-purpose flour
1 TBSP baking powder
4 TBSP cold unsalted butter, cut into small cubes
DIRECTIONS
Add the sweet potato to a medium saucepan, add 1/4 tsp salt and enough water to cover the potatoes. Bring to a boil over medium-high and cook until potatoes are tender, about 20 minutes. Drain the potatoes and mash with a potato masher until no lumps remain. Refrigerate until cold, about 30 minutes.
Preheat oven to 450°F.
In a large mixing bowl combine the flour, baking powder, the butter, 1 tsp salt, and 1/4 tsp pepper. Mix well flattening the butter pieces with your fingers. Stir in the milk and 1 cup of the mashed sweet potato until well combined.
Roll out the dough on a lightly floured work surface into a rectangle about 1/2-inch thick. Cut 3-inch rounds out of the dough and place on a baking sheet. It should make 8 to 9 biscuits.
Bake in the preheated oven for about 12 minutes or until golden brown.
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