Sweet Potato Biscuits
- 1 cup -- Sweet Potato Puree, chilled
- ¾ cup -- Buttermilk
- 2 ¼ cup -- All Purpose Flour
- ¼ tsp -- Ginger, ground
- 2 tsp -- Rosemary, finely chopped
- 2 Tbsp -- Brown Sugar
- 2 ½ tsp -- Baking Powder
- ½ tsp -- Baking Soda
- 1 tsp -- Kosher Salt
- ½ cup (1 stick) -- Butter, cubed and cold
- 1 Tbsp -- Butter, melted
- Preheat an oven to 450F. Line a baking tray with parchment paper.
- In a bowl, mix the sweet potato puree with the buttermilk.
- In another bowl, whisk the flour, ginger, rosemary, brown sugar, baking powder, baking soda, and salt together.
- Place the cubed butter into the dry mix and rub the butter into the mixture until it resembles coarse crumbs with pea sized butter chunks.
- Stir in the wet mix just until a soft dough is formed.
- Turn the dough out on a floured work surface and roll to a 1-inch thickness. Fold into thirds, like a book and roll the folded dough back out to a 1-inch thickness.
- Cut 2-inch round biscuits or cut into squares. You can press the biscuit dough scraps together to stamp out more, just be careful to not overwork as they lose their flaky and tender texture. Arrange onto the prepared baking tray and bake for roughly 15 minutes until golden brown. Brush with melted butter and serve warm.