Ingredients

The following ingredients have 18 Servings
  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 cup unsalted butter
  • 2 cups cooked sweet potato (mashed and chilled)
  • 2/3 cup buttermilk

Instruction

  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, and salt until combined.
  • Cut the butter into small cubes (or use a box grater to grate the butter) and add to the flour mixture along with the mashed sweet potatoes.
  • Use a pastry blender, a fork, or your fingers to incorporate the butter and sweet potato until you have a crumbly mixture and all the flour is incorporated.
  • Make a well in the center of the mixture and pour in the buttermilk. Stir with a fork just until moistened.
  • Form the dough into a ball in the bowl, then turn it out onto a lightly floured surface. Gently press the dough into a rectangle about 1/2 inch thick.
  • From the long side, fold 1/3 of the dough over, then fold 1/3 over from the other side so that you have a thick rectangle. Press or roll the dough again into a 1/3 inch thick rectangle and repeat the folding process one more time.
  • Now, roll the dough a little thicker than you did before and use a 2-inch biscuit cutter to cut out the dough — go straight down, do not twist. Press any scraps of dough together and roll it out again to cut more biscuits, placing the biscuits on the baking sheet as you go.
  • Bake for 12 to 15 minutes, or until the biscuits are puffed and golden. Serve immediately.