Sweet Potato Biscuit
Ingredients:
4 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup shredded cheddar cheese
3/4 cup butter
1 1/2 cups 1 % cultured buttermilk or sour milk*
1/2 cup cooked finely mashed or pureed sweet potatoes
Method:
Preheat oven to 425° F.
Combine flour with sugar, baking powder, salt and cayenne pepper. Coarsely cut butter into flour (small pea size lumps of butter should be distinguishable). Gently stir in shredded cheese.
Stir together milk and sweet potatoes. Make a well in the center of flour mixture, add milk; *stir just enough to moisten flour (do not over mix). Dough may be dropped by spoonfuls onto un-greased baking sheet (especially if dough is too moist) – or continue as directed below.
Place dough on a floured surface and knead 8-10 times. If dough is too soft to knead, drop by spoonful. Over-kneading will create a small rounded biscuit rather than one tall, light and airy.
Flatten dough with hands, or with a rolling pin, to approximately 1/2-inch thick. Cut biscuits with a 3-inch biscuit cutter or drinking glass dipped in flour. Place biscuits on un-greased baking sheet; bake 10-12 minutes or until light, airy and lightly browned.
Notes:
This recipe is a fun Southern twist to Baking Powder Biscuits. They are excellent served with country ham and hot mustard. Makes about sixteen 3-inch biscuits.
*Buttermilk may be replaced with milk, which has been soured by adding 2 tablespoons lemon juice (do not use milk that has soured from old age or spoilage).
