Southern Sweet Potato Biscuits
These tender, golden and delicious biscuits can be made with freshly cooked or canned sweet potatoes or yams.
1 1/2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar or packed light brown sugar
Pinch of ground nutmeg
1/4 cup unsalted butter, cut up or chilled solid shortening
1 cup cold mashed sweet potatoes or yams
3 tablespoons whole milk, or as needed
2 tablespoons whole milk
- Position a rack in the center of the oven and preheat it to 425°F (220°C). Grease a baking sheet or cover it with baking parchment.
- In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and nutmeg. Cut in the butter or shortening by pinching it into the flour with your fingertips or mixing it with a pastry blender or 2 cross-cutting table knives until the mixture has small lumps about the size of peas. Stir in the sweet potatoes with just enough milk to make a soft dough, tossing the mixture only until the dough holds together.
- Turn the dough out onto a lightly floured surface. Add a few drops more milk if the dough is still too dry, then pat it into a rough ball.
- To make drop biscuits, scoop 10 to 12 equal portions of the dough onto the baking sheet, placing them at least 1-inch apart.
- To make cut biscuits, pat the dough into a 6 x 8-inch rectangle about 3/4-inch thick. Divide each side into 2-inch segments and use a long-bladed knife to cut the dough into 12 pieces. Place them about 1-inch apart on the baking sheet. If desired, use the pastry brush to paint the biscuit tops with a little milk.
- Bake about 15 minutes, until the biscuits rise and their golden color is somewhat darker around the top edges. Cool on a wire rack; serve warm.
Makes 12 biscuits.