Breads
null
Makes 12 biscuits
null
Makes 12 biscuits
Sweet potato lends moisture for supremely light and tender biscuits.
We love these warm with butter and a simple drizzle of honey or maple syrup
Nutritional information per biscuit:Calories 145 (36% from fat)
carb. 19g
pro. 3gfat 6g
sat. fat 4g
chol. 15mg
sod. 197mg calc. 470mg
fiber 1g
carb. 19g
pro. 3gfat 6g
sat. fat 4g
chol. 15mg
sod. 197mg calc. 470mg
fiber 1g
Ingredients
- 2cups unbleached, all-purpose flour
- 2½teaspoons baking powder
- ½teaspoon baking soda
- 2teaspoons granulated sugar
- 1teaspoon kosher salt
- 6tablespoons cold, unsalted butter,
- cut into ½-inch cubes
- ⅔cup cooked mashed or puréed sweet
- potato (about 1 small sweet potato)
- ½cup buttermilk, cold
- nonstick cooking spray
- heavy cream, for brushing biscuits
Preparation
- 1. Preheat oven to 400°F with the rack in the
- middle position.
- 2. Put the flour, baking powder, baking soda,
- sugar, and salt into a large mixing bowl.
- Mix on Speed 1 to fully sift. Add the cold
- butter. Begin to mix on Speed 1, pressing
- the beaters into the cubes of butter to cut
- them into the flour. Gradually increase to
- Speed 3. Mix until only pea-sized pieces of
- butter remain.
- 3. Add the sweet potato and buttermilk.
- Continue to mix until just combined, 15 to
- 30 seconds. The dough will be shaggy.
- 4. Turn out the dough onto a lightly floured
- surface. Roll it out, or press with floured
- hands, into a rectangle. Fold the dough
- in half and roll out/press again, repeating
- this process 3 or 4 times (folding creates
- layers in the dough). At last, roll the dough
- into a rectangle of ¾-inch thickness. Use a
- 2½-inch round cutter to cut out 12 biscuits,
- pressing together scraps if necessary.
- 5. Arrange the biscuits tightly in 3 rows of 4
- on a parchment-lined sheet pan. Brush the
- tops with heavy cream. Bake biscuits until
- puffed and golden, 20 to 22 minutes.
- 6. Allow biscuits to rest for 5 minutes.
- Pull apart and serve warm.
