Ingredients
- 2 1/2cups all-purpose flour
- 1tablespoon baking powder
- 1teaspoon salt
- 1/2cup cold (almost frozen) butter
- 1/2cup well-mashed sweet potato
- 1cup milk
Method
- Preheat oven to 425. Whisk flour, baking powder and salt. Grate butter into the flour mixture and blend with a pastry blender or cut across with two knives until mixture looks like coarse meal. You should be able to see oatmeal-like pieces of butter.
- Whisk milk into sweet potato until you have a smooth pale orange liquid. Add to flour mixture, stirring until the flour is evenly dampened and clings together in a ball.
- Turn dough out onto a well-floured surface. Pat or roll dough to 1/2- to 3/4-inch thickness; cut with a 2-inch round cutter. Gather scraps, pat out and cut remaining dough. Place biscuits on an ungreased baking sheet.
- Bake 13 to 18 minutes or until biscuits are golden brown. Time depends on size of biscuits and whether they’re close together or separated.
Good to Know
Enjoy these with honey, jam or just plain. The bottoms of these biscuits get this very pleasant crispiness to them.
You could easily replace the sweet potato with canned pumpkin if you wanted to skip the whole roasted potato part.
And then, I can't believe I'm writing this, you could probably add a 1/2 tsp (or to taste) of pumpkin pie spice for a little bit of zing.