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Instructions |
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Heat oven to 475F. Cut butter into small cubes and chill in freezer 15 min.
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Place the sweet potato in a microwave-safe dish with 3 tbsp water, cover and cook on high until very tender, 6 to 8 min. Mash and refrigerate to cool. Stir in the buttermilk.
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Stir dry ingredients together in a large bowl. Cut in butter until mixture resembles coarse meal, working quickly to avoid warming butter. Stir in the sweet potato mixture until dough begins to form.
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Turn out onto lightly floured surface and knead 3 to 4 turns to combine. Pat the dough into a 7 x 10 in. rectangle and cut out biscuits using a 3-in. cutter (or the mouth of a cup) and re-use the dough until it's gone. Place 2 in. apart on a baking pan and bake on the top shelf of the oven 15 to 20 min. Transfer to wire rack. Serve warm or at room temp.
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Suggestions |
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can combine 1 tbsp lemon juice or white vinegar with 1 cup plus 1 tbsp milk. Let stand 5 min. or until thickened and use in place of buttermilk
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Originally Submitted
2/18/2009
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