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Prep Time: 300 Minutes Cook Time: 1 Minutes |
Ready In: 301 Minutes Servings: 12 |
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the long prep time is due to having the puree chill Ingredients:
3 large sweet potatoes, cut into 2 inch chunks |
2 tablespoons melted butter |
2 tablespoons maple syrup |
1 3/4 cups all-purpose flour |
2 tablespoons light brown sugar |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
6 tablespoons unsalted butter, cut into pieces |
1/3 cup buttermilk |
Directions:
1. boil potatoes until tender, 15-20 minutes.
2. Drain;puree in food processor with butter and maple syrup.
3. Chill.
4. Preheat oven to 425.
5. Whisk together flour, brown sugar, baking powder, salt and baking soda.
6. Cut in butter until mixture resembles coarse meal.
7. Whisk together the sweet potato puree and buttermilk.
8. Stir quickly into flour mixture until combined.
9. Turn dough out onto floured surface and knead gently.
10. If dough is sticky work in 1/4 cup more flour.
11. Shape into a disk, and pat to an even 1 inch thickness.
12. Cut out biscuits.
13. Butter 8 inch cake pan.
14. Arrange biscuits snugly in pan.
15. Brush with melted butter.
16. Bake until golden.
17. 20-25 minutes.
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