You will not be sorry you took the time to make these biscuits. They are better than regular biscuits because they have vitamin and fiber rich sweet potatoes! That is my excuse for eating them with every meal, anyway. Make a lot and freeze them. I made one batch last week, gave about 10 to my mom, and only have about 2 left. This recipe makes about 24 if you roll the dough out to a 1/2 inch thick.
1. Put two sticks of unsalted butter in the freezer. Heat oven to 400 F. Bake two medium to large sweet potatoes, wrapped in foil, in the oven until tender, 1 hour or longer. (I usually do this the night before and stick them in the fridge until the next day when I have time to make the biscuits.)
2. Whisk these 5 ingredients in a bowl and set aside: 4 cups flour, 2 tbs. each of baking powder and sugar, 1 1/2 tsp. kosher salt, and 1/2 tsp. baking soda.
3. In a separate bowl mix together skinned, cooked sweet potatoes, one and a half cups of whole milk, and a pinch or so of salt. I should have mixed mine longer. This is too lumpy.
4. Grate the butter into the flour mixture with a cheese grater. Toss with the dry ingredients until all butter is coated. (check out my new apron; it's sweet).
5. Add milk mixture and mix lightly until you get a shaggy ball.
6. Place on a floured surface and knead until it just comes together. Less is more here. Don't over do it.
7. Roll with a floured rolling pin until the dough is about 1/2 inch thick (or thicker if you like bigger biscuits) and use something to cut them into circles. A wine glass works great. Gather leftover dough, re-roll and re-cut until you run out of dough.
8. Finally, place the ones you want now on a greased baking sheet. Brush heavy cream on the tops if you've got it. Bake until golden, 12-15 minutes. Mine did not rise very much because they were only a 1/2 inch thick. I like smaller biscuits so I can make more and they take less time to bake. Edited to add: If you place the biscuits close to each other, just barely touching, they should help each other rise.
Delicious and nutritious. Perfect with butter and blackberry jam or as the perfect side to a comforting bowl of chicken noodle soup.
To store your unbaked biscuits for easy baking later: place in layers of parchment paper on a baking sheet and freeze.
Once frozen, place them in a ziploc. I love being only 12 minutes away from home made biscuits. It's a great feeling.
Edited on 2/6/10 to change amount of salt required.
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