1 1/2 cups unbleached white flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. fresh-ground nutmeg (click to source whole nutmeg and microplane spice grater)
1/4-1/2 tsp. cayenne pepper (click to source cayenne) optional
6 Tbsp. unsalted butter, cut in 1/4" pieces and chilled in freezer
1 cup cooked, mashed sweet potato*
1/2 cup plain yogurt or buttermilk
1 Tbsp. light brown sugar or agave nectar (click to source agave nectar)
Preheat oven to 425˚
- Sift dry ingredients together into food processor. Pulse to blend. Add cold butter and pulse several times, until mixture resembles coarse crumbs. Turn mixture out into mixing bowl.
- Combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly. Add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (Mixture may be sticky.) Do not overwork the dough. Line baking sheets with cooking parchment paper. (Click to source cooking parchment.) Using a cookie scoop—either ½ or ¼ cup capacity—scoop uniform mounds onto sheets. (Click to source cookie scoops.) You can get 5 large or 10 small biscuits onto each cookie sheet.
- Bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
* Use 2 small-medium sweet potatoes baked whole for 1 hour at 375˚ and scooped out.
I also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! Very sticky batter, but biscuits were light and moist.
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