Before you begin making your biscuits you will need to cook and puree your sweet potato. One large potato is plenty for this recipe.
Grate your measured butter and place it in the freezer for 30 minutes.
Measure your dry ingredients into a medium sized bowl (no not use an electric mixer for biscuits). Stir them well with a fork.
Add your frozen butter to the flour mixture and blend well with a fork. You want there to be chunks of butter in the batter. Do not over mix.
Next in a measuring cup measure your buttermilk and then stir in your sweet potato puree and beat until well-blended.
Slowly add the sweet potato buttermilk to your butter/flour mixture until it forms a sticky dough. It will be chunky, not smooth. That is how it is supposed to be!
Generously flour a clean surface. Flour your clean hands as well. Knead the dough folding it over itself several times in order to create those flaky layers.
Next roll the dough out so that it is approximately 1/4-1/2 inch thick. Use a round cookie cutter to cut out your biscuits and place them on a cookie sheet with parchment paper.
Bake at 350°F in a preheated oven for approximately 10-12 minutes. Keep a close eye on them the first time because ovens DO vary!
Allow to cool just slightly before serving, because these are best fresh out of the oven!!
They are perfect for Sunday lunch or Thanksgiving dinner! You will love the flaky layers and light sweet potato flavor.
Enjoy and happy baking!
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