Sweet Potato (or Yam) Biscuits
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
To make tender, fluffy biscuits, you must make sure to handle them as little as possible while mixing and especially while kneading. Work the dough just long enough for the ingredients to combine (about 30 seconds), then pat or roll it out as lightly as you can before cutting. Makes 12 medium biscuits
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12 people |
Ingredients:
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1/2 tsp fine salt
- 1/4 tsp baking soda
- 3/4 cup whole milk
- 1 cup baked, mashed sweet potato (about 1 medium one)
- 8 Tbsp unsalted butter, frozen (1 stick), plus more for serving
- (optional) Heavy cream for brushing the tops
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Directions:
- Bake a few sweet potatoes or yams on the middle rack of the oven, for whatever meal you would like. Once done, remove and set oven temperature to 400°F.
- While potatoes are baking, combine all dry ingredients in a large mixing bowl. In a separate bowl, place milk and once potatoes have cooled enough to handle, mash enough for 1 cup and mix with milk.
- Grate frozen butter through the large holes of a grater and toss with dry ingredients until butter is coated. Add milk & potato mixture and mix lightly until dough forms a shaggy mass.
- Turn out mixture onto a floured surface and knead just until it comes together - about 30 seconds or so. The dough will not be smooth, don't worry.
- Pat to smooth the top and edges, then roll dough to a thickness of about 3/4 inch. Cut the dough into the sizes and shapes you want. If shaping, gather leftover bits together, roll and cut again.
- Place biscuits on a baking sheet, brush tops with heavy cream (if desired), and bake on middle rack until the bottoms are golden brown, about 12 to 15 minutes.
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