Sweet Potato Biscuits

• portionen: 12 Square Biscuits

Zutaten

1¼ cups pureed roasted sweet potatoes (from 2 sweet potatoes), chilled. Can also used canned sweet potato for time’s sake (see Notes)

½ cup cold buttermilk

1⅔ cups all-purpose flour, plus more for dusting

1 tablespoon firmly packed light brown sugar

2½ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon kosher salt

½ cup cold unsalted butter, grated on the large holes of a box grater and placed in the freezer

Anweisungen

In a small bowl, combine the sweet potatoes and buttermilk.

In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt. Add the butter to the dry ingredients.

Using a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture resembles small peas.

Add the sweet potato mixture and stir gently just until incorporated and a soft dough begins to form; don't continue mixing or you will overmix the dough. The dough will be wet and sticky.

Coat a baking sheet with cooking spray and line it with parchment paper.

Dust your work surface liberally with flour. Turn the dough and pat it into a rough rectangle. Using a lightly floured rolling pin, roll out the dough into a 4 by 12-inch rectangle, about 1 inch thick.

Using a floured sharp knife, cut out twelve 2-inch square biscuits. Place the biscuits on the prepared baking sheet. Place the baking sheet in the freezer for at least 30 minutes and up to 2 hours.

Preheat the oven to 425°F. Bake for about 15 minutes, rotating the baking sheet after 8 minutes, until the biscuits are golden brown.

Serve warm. Store wrapped loosely in foil or plastic wrap at room temperature up to overnight.

Notizen

From: The Good Book of Southern Baking pg. 61

Time-Saving Tip:

If you're in the mood for these and don't want to take the time to roast sweet potatoes, feel free to substitute canned sweet potato puree. Or drain the water out of canned "cut" sweet potatoes and puree them in a high-speed blender to make the 1¼ cups puree.

This dough also freezes beautifully. I recommend keeping some of these biscuits in your freezer, unbaked and tightly wrapped, to bake any time the mood strikes. (And that goes for all the biscuits, not just these.)