Sweet Potato Biscuits
(recipe, Rick Browne)
Nothing tastes as good as a warm biscuit right from the oven, and these southern heritage biscuits are as good as they get. Serve with fresh, creamy butter and maybe a dab or two of peach preserves or raspberry jam. They'll add flair to a meal of fried chicken, grilled ham, or catfish stew.
- 2 Tbsp. butter
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1½ cups baked, mashed sweet potatoes
- ¼ cup brown sugar
- 2 large eggs, beaten
- Preheat the oven to 425°F.
- Melt the butter in a small saucepan, and set aside to cool.
- Sift the flours, baking powder, and salt into a medium bowl. Set aside.
- In a large bowl, stir the butter into the mashed potatoes, blending well. Add the sugar and beaten eggs and stir well to blend. Add the dry ingredients, 1 cup at a time, and blend well to form a dough. Turn out onto a floured board and knead briefly.
- Roll the dough out to ½-inch thickness, then use a 2-inch floured biscuit cutter to cut out the biscuits, placing them on a lightly greased baking sheet. Gather the scraps, form into a ball again, and roll out to ½-inch thickness. Continue doing this until all the dough is used; there should be 12 to 14 biscuits.
- Bake for 15 to 20 minutes or until golden, and serve warm.
* Tip: You can also boil the sweet potatoes, but baking gives them a bit more flavor.