Sweet Potato Biscuits

Ingredients:

2 cups All-purpose Flour
1 tablespoon Baking Powder
1 tablespoon Granulated Sugar
1 teaspoon Salt
6 tablespoons of COLD Butter
3/4 cup Buttermilk
3/4 cup Pureed Sweet Potato

Pre-baking Instructions:

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.

Instructions:

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.