Sweet Potato Biscuits
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2 c. all-purpose flour 1 T. plus ¼ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 5 T. very cold unsalted butter, cut into pieces 7/8 c. buttermilk ½ c. mashed cooked sweet potatoes 1 T. honey 1 egg beaten with 1 T. water |
Preheat oven to 375 degrees F. Line a large baking sheet with Silpat. Sift the dry ingredients together into a bowl. Cut in the shortening until the mixture resembles rolled oats. Make a well in the center of the mixture, add the buttermilk, sweet potatoes and honey, and stir vigorously until the dough forms a ball. Knead lightly for about 30 seconds, until the dough just begins to look smooth. On a floured surface, pat the dough out ¾" thick, making a 7 by 8" rectangle. Cut into 2" rounds, rerolling the scraps, and cutting out more biscuits. Transfer to the prepared pan, brush tops with eggs wash and bake for 10-12 minutes until lightly brown. A recipe from Bobby Flay. |
