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Author Notes: So long sweet potato biscuits that come out dense & tough. These flaky soft biscuits have chunks of extra sweet, sweet potatoes getting the best of the beloved sweet root vegetable & the class buttermilk biscuit. —Addie
- 2 sweet potatoes, cubed & roasted or boiled, tossed in brown sugar
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 stick plus 2 tablespoons unsalted butter
- 3/4 cup buttermilk
- 2 tablespoons local honey for drizzling
- Lightly toss the sweet potato cubes in brown sugar & roost in a 350 degree oven until soft for about 20 minutes or so. Alternatively, you could boil the sweet potatoes. You want them soft but still holding their shape a bit. Once baked pop them in the fridge or freezer to quickly cool them off.
- Whisk together the flour, salt, baking soda & baking powder.
- With a cheese grater, grate 1/2 a stick of butter over the flour mixture. Use a pastry cutter, your fingers tips or a fork & knife to mix the butter & flour until it resembles thick breadcrumbs. Then add the buttermilk & fold in the sweet potatoes. Use a spoon or your hands to scoop out dollops of the biscuit dough.
- You should end up with 10-12 medium sized biscuits. Once biscuits are distributed on the pan drizzle them with butter, milk & honey. Bake 10-12 minutes.
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