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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Saw this in The Times-Picayune. I like the little bit of whole wheat flour & the use of roasted/baked versus boiled sweet potato. Am stashing for cold weather. I plan to make with a scant 1/8 teaspoon of nutmeg added in. The recipe did not have number of biscuits - suspect 8 but will update after making. Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup whole wheat flour |
1 tablespoon baking powder |
1 teaspoon salt |
4 tablespoons unsalted butter, cold |
3/4 cup buttermilk |
1 sweet potato, large baked, peeled and mashed |
Directions:
1. Preheat oven to 450 degrees. Combine all dry ingredients and mix well.
2. Cut butter into small pieces and add to flour mixture. Using your fingertips, work the butter into flour until the mixture is the consistency of corn meal.
3. In a separate bowl, combine milk and sweet potato. Mix well. Add this liquid to dry ingredients. Mix until just combined.
4. Turn dough out onto a lightly floured surface. Pat out dough to half-inch thickness. With a sharp biscuit cutter, cut out rounds, trying to have the fewest scraps possible. Place dough rounds, touching, on an ungreased baking sheet. Re-form scraps and cut out again. Bake 8 to 10 minutes, until golden brown.
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