I really don't know what I enjoyed more about these biscuits, making them or eating them. I don't work with sweet potatoes much, I happen to love them, but my family does not. However, I don't care how much you hate sweet potatoes, you'll like these biscuits. The sweet potato adds a wonderful softness and bright flavor to the biscuits. They are really easy to make and go wonderfully with just about any meal. My kids probably ate about ten of these!
Sweet Potato Biscuits
From My Mom
Ingredients
1 C cooked, drained and pureed sweet potato or winter squash
2 C all-purpose flour
1 scant t salt
3 t baking powder
1 t baking soda
2-5 T cold butter (more is better--that's what the actual recipe says!)
1/2-7/8 C plain yogurt or buttermilk
Directions
Preheat oven to 450*
Mix the dry ingredients together in bowl or food processor. Cut the butter into bits and either pulse it in the food processor or blend in standard fashion. All the butter should be thoroughly blended before proceeding.Stir in pureed sweet potatoes or winter squash into the butter-flour mixture (I just smash them with a fork!). Add only enough yogurt or buttermilk to form the dough into a ball, usually between 1/2 and 3/4 C (if your potatoes are very dry, you may need the whole 7/8 C).
Use a large spoon to stir in the yogurt or buttermilk, just until the mixture forms a ball. Turn the dough out onto a lightly floured surface and knead it ten times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
Press into a 1/2" rectangle and cut into 2" rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again; this recipe will produce 10-14 biscuits.
Bake 7-9 min, or until the biscuits are a golden brown. Serve within 15 minutes for them to be at their best.
