Sweet Potato Biscuits

Makes 12 biscuits

2      cups unbleached, 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
⅔    cup cooked mashed or puréed sweet
        potato (about 1 small sweet potato)
½     cup buttermilk, cold
        nonstick cooking spray
        heavy cream, for brushing biscuits

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

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.