Spiced Sweet Potato Biscuits
2 Cups All-purpose Flour
¼ Cup Light Brown Sugar
1 Tbsp Baking Powder
1 Tsp Baking Soda
½ Tsp Salt
¼ Tsp Cayenne Pepper
1/3 Cup Chilled Butter, Cut Into Chunks
1 Cup Pureed Baked Sweet Potato (about 1 Lg Or 2 Med – Measure
Pulp Before Pureeing)
¾ Cup Plain Yogurt
Milk For Brushing Tops Of Biscuits
Preheat The Oven To 425°f.
In A Large Bowl Stir Together The Flour, Brown Sugar, Baking Powder, Baking Soda, Salt & Cayenne. With A Pastry Blender (or In A Food Processor, With The Steel Knife) Cut In The Cold Butter Until The Mixture Resembles Coarse Crumbly Meal.
In Another Bowl, Mix Together The Sweet Potato Puree & The Yogurt, Stirring Or Beating Until Smooth. Add The Sweet Potato Mixture To The Flour Mixture & Stir Until Everything Is Evenly Moistened & The Dough Sticks Together When Handled. Don’t Over-mix.
Flour The Dough Lightly & Pat Or Roll Out On A Floured Surface To A Thickness Of About ½-inch. Cut With 2-inch Round Biscuit Cutter & Arrange On An Ungreased Baking Sheet. Brush Tops Lightly With Milk.
Bake For 12 - 14 Minutes Or Until The Biscuits Are Lightly Browned On The Bottom & The Tops Are Beginning To Turn Golden.
To Bake Sweet Potatoes, Prick The Skin With A Fork In Several Spots, Then Bake In A 425°f Oven For 45 Minutes To One Hour, Or Until Completely Tender.