i LOVE biscuits. these biscuits are buttery and light. we are HUGE sweet potato lovers. these biscuits make us go crazy! at first, i tried making them with 'orange' honey butter (added a 1/2 teaspoon of orange zest to the butter). some thought the orange zest overpowered the sweet potato. some loved it! try it yourself and see how you like it. one thing to remember when making biscuits, is not to overwork your dough. the less you handle the dough, the lighter your biscuits will be. don't have a biscuit cutter? use a tin can.
- 2 cups flour -
- 2 teaspoons baking powder -
- 1/2 teaspoon baking soda -
- 1/2 teaspoon salt -
- 1/4 teaspoon cinnamon -
- 1/8 teaspoon nutmeg -
- 2 tablespoons sugar -
- 1 stick butter - softened
- 3/4 cup sweet potato puree -
- 1/2 teaspoon vanilla extract -
- 1-2 tablespoons milk -
- 1/4 cup butter - softened
- 1 tablespoon honey -
- preheat oven to 375 degrees. line a baking sheet with aluminum foil.
- in a bowl, add all the dry ingredients. using a fork, mash the softened butter into the dry ingredients until it resembles corn meal. stir in the sweet potato puree and vanilla. add in some milk (small amounts at a time) stirring until a dough ball forms. you may not use all of the milk, depending on the moisture in your sweet potatoes. dump the dough onto a floured surface. lightly knead the dough, folding it over until smooth and all ingredients are incorporated.
- using a lightly floured rolling pin, roll the dough out to about 1 inch thick. using a lightly floured biscuit cutter, cut out the biscuits and place on the prepared cookie sheet.
- bake in the preheated oven for about 10 - 15 minutes until lightly brown. please don't over bake.
- for the honey butter - mix the ingredients together in a small bowl. serve with the hot sweet potato biscuits.