Sweet potato lends moisture for supremely light and tender biscuits. We love these warm with a simple drizzle of honey or maple syrup.
⅔ cup cooked mashed or pureed sweet potato (about 1 small sweet potato)
½ cup cold buttermilk
2 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons granulated sugar
1 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into ½-inch cubes
Nutritional information per biscuit:
Calories 145 (36% from fat) • carb. 19g • pro. 3g • fat 6g • sat. fat 4g • chol. 15mg sod. 197mg • calc. 470mg • fiber 1g
1. Insert the chopping blade into the work bowl of the food processor. Add the flour, baking powder and baking soda to the bowl and process on Low for 10 seconds. Add the sugar and salt and process on Low again for 5 seconds. Add the cold butter and pulse to incorporate until the size of the butter resembles peas.
2. In a separate bowl or glass measuring cup, combine the sweet potato and buttermilk until well blended. While pulsing, gradually pour the sweet potato mixture through the feed tube until just incorporated.
3. Turn out the dough onto a lightly floured surface. Roll out the dough, or alternative press with floured hands, into a rectangle. Fold the dough in half and roll/press out again, repeating this process 3 or 4 times (folding creates layers in the dough). At last, roll the dough into a rectangle of 1-inch thickness. Use a 2.5-inch round cutter to cut out 12 biscuits, pressing together scraps if necessary.
4. Generously coat the baking pan of the TOA-28 with nonstick spray. Arrange the biscuits tightly in 3 rows of 4. Set the temperature to 350°F. Bake biscuits until puffed and golden, about 8 to 10 minutes.
5. Allow biscuits to rest for 5. Pull apart and serve warm.