Once again, Dorie is my go-to girl. I always check her cookbook, Baking from my home to yours, when I am going to bake something. These biscuits disappeared! They had great texture and flavor and the honey-butter made them taste like orange rolls! Yummy!
Sweet Potato Biscuits
Sweet Potato Biscuits
2 cups all-purpose flour
1 Tbls baking powder
1 tsp salt
pinch of ground cinnamon or nutmeg (I did more like a dash of both)
2 Tbls packed light brown sugar
3/4 stick (6 Tbls) cold unsalted butter, cut into 12 pieces
2 15-oz cans sweet potatoes in light syrup, drained and mashed (I used 1 29-oz can)
Getting ready: Center a rack in the oven and preheat the oven to 425 degrees F. Get out a sharp 2-to 2 1/4-inch diameter biscuit citter, and line a baking sheet with parchment or a silicone mat.
Whisk the flour, baking powder, salt, and spice, together in a bowl. Add the brown sugar and stir to incorporate it, making sure there are no lumps. Drop in the butter and, using your fingers, toss to coat it with flour. Quickly, working with your fingertips (my favorite method) or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-size pieces and pieces the size of oatmeal flakes, as well as everything in between- and that's just right.
Add the sweet potatoes to the bowl, grab a fork, and toss and gently turn the ingredients until you've got a nice soft dough. Now reach into the bowl with your hands and give the dough a quick, gentle kneading-3 or 4 turns should be just enough to bring everything together.
Lightly dust a work surface with flour and turn out the dough. Dust the top of the dough very lightly with flour and pat the dough out with your hands until it is about 1/2-inch high. Don't worry if the dough isn't completely even-a quick, light touch is more important than accuracy.
Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer those to the sheet.
Bake the biscuits for 14 to 18 minutes, or until they are puffed and golden brown. Transfer them to a cooking rack or eat immediately!
Orange Honey-Butter from Cooking Light
1/2 cup butter, softened
1/2 cup honey
1 tsp (or more) grated orange rind
Combine all ingredients in a bowl and stir until smooth.