Sweet Potato Biscuits

Sweet potato biscuits

 

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Sweet Potato Biscuits

Course Breakfast, brunch
Servings 8

Ingredients

  • 2¼ cups all-purpose flour OR GF flour
  • 3½ tsp baking powder
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 6 tbsp unsalted butter cut into ½ inch cubes
  • ¾ cup buttermilk cold
  • ¾ cup Farmer's Market organic Sweet Potato Puree
  • heavy cream for brushing

Instructions

  1. In a 4-cup capacity liquid measuring cup whisk sweet potato puree, buttermilk and honey. Let chill for 1 hour in refrigerator.
  2. Using a cheese grater on the largest side, shred unsalted butter.
  3. Transfer butter in a thin, even layer onto a non-stick surface and chill in the freezer for 1 hour.
  4. During the last 30 minutes of chill time, preheat oven to 450 degrees Fahrenheit and line 2 large baking sheets.
  5. In a large mixing bowl whisk flour (or GF flour), baking powder and kosher salt.
  6. Remove butter from freezer and add into dry ingredients mixture.
  7. Using a silicone spatula, toss shredded butter until evenly coated. The mixture should appear coarse (no larger than pea size clumps).
  8. Create a well in the center of the mixture and pour in the wet ingredients.
  9. Transfer dough to a floured surface. Using a rolling pin, shape dough into a 1/2 inch thick rectangle.

  10. In order to achieve biscuits that are tall with flaky layers rather than flat ones that spread, laminate the dough by filing into thirds and then half. Roll and shape dough into a 1/2 inch thick rectangle and repeat this process 2 additional times.

  11. Once dough is ready, use a 2 - 2 1/2 inch biscuit cutter. Do not twist the cutter when pressing down on the dough. Press straight down and lift.

  12. For any remaining scraps of dough, manipulate back into a 1/2 inch thick and cut biscuits.
  13. Transfer biscuits to baking sheets.
  14. Using a small pastry brush, baste tops of biscuits with heavy cream and bake in center rack of oven for 12 minutes, rotating baking sheets 6 minutes in.
  15. When finished baking, immediately transfer biscuits to wire cooling rack and once again using a small pastry brush, baste biscuit tops with a thin coating of honey.