1 cup baked, mashed sweet potato (about 1 medium potato)
8 tablespoons unsalted butter (1 stick), frozen
Heavy cream, for brushing the tops
Makes:8 (3-inch) biscuits
This biscuit recipe uses sweet potatoes to add a little natural sugar to the biscuit dough. These are great right out of the oven, split in two, and stuffed with Virginia ham for a scrumptious sandwich; they also double as a delicious topping on our Beef and Green Tomato Casserole.
Game plan: To make tender, fluffy biscuits, less handling, not more, is the golden rule. Use the same minimal touch you would reserve for pie pastry, kneading 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.
These biscuits are large—suitable to feed one person each on top of our beef casserole—but feel free to cut them any size you like if you are making them as a side dish.
1Heat the oven to 400°F and arrange a rack in the middle. Combine all dry ingredients in a large mixing bowl and set aside. In a separate large bowl, mix together milk and mashed sweet potato until evenly combined.
2Grate frozen butter through the large holes of a box grater and toss with dry ingredients until butter is coated. Add milk mixture and mix lightly until dough forms a shaggy mass.
3Turn out mixture onto a floured surface and knead just until it comes together. (The dough will not be smooth.)
4Pat into a circle and use a floured rolling pin to roll dough to a thickness of about 3/4 inch. Using a 3-inch biscuit cutter, cookie cutter, or glass, cut the dough into rounds. Gather leftover dough into a circle, reroll, and cut until you have 8 large biscuits.
5Place biscuits on a baking sheet, brush tops with heavy cream, and bake until the bottoms are golden brown, about 12 to 15 minutes.