Sweet Potato Biscuits

Ingredients

• 1 pound sweet potatoes, about 2 medium
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons salt
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 8 tablespoons cold unsalted butter, cubed
• 1/2 cup cold buttermilk, plus more as needed
• 2 tablespoons melted butter, for brushing

Before you cook

• Heat the oven to 400 degrees Fahrenheit and prick the sweet potatoes all over with a fork.
• Roast the sweet potatoes for 50 to 60 minutes, until completely soft, then cool them enough to handle.
• Scoop out the flesh, mash it smooth, and measure one packed cup.
• Chill the mashed sweet potato until it is cold.
• Cube the butter and refrigerate it.
• Line a baking sheet with parchment paper.

Steps

1. Raise the oven temperature to 425 degrees Fahrenheit.
2. Whisk the flour, baking powder, baking soda, salt, brown sugar and cinnamon together in a large bowl.
3. Cut the cold butter into the flour until the largest pieces are the size of peas.
4. Stir the cold buttermilk into the cup of mashed sweet potato until the mixture is smooth and pourable.
5. Pour the sweet potato mixture over the flour and fold gently until a soft dough forms.
6. Add another tablespoon of buttermilk only if dry flour remains in the bottom of the bowl.
7. Turn the dough onto a floured counter and pat it to a thickness of three quarters of an inch.
8. Fold the dough in half, then pat it out to the same thickness again.
9. Cut rounds with a floured two-inch cutter and set them on the lined sheet with their sides touching.
10. Bake for 16 to 18 minutes, until the biscuits are risen and the edges are browned.
11. Brush the tops with melted butter and serve them warm.