Sweet Potato Biscuits

I've made Sweet Potato Biscuits before and they were good, but I never had much luck getting them to rise very high. I made a version of this soup (with adaptations) last night and had a bunch of sweet potato puree thawing in the fridge, so I decided to try a new recipe. I used reduced fat buttermilk instead of skim milk, because I like the way buttermilk works in baked goods, especially biscuits. I wasn't sure what to expect, but these biscuits were light, fluffy and very delicious. I thought about adding some spices, like cinnamon or nutmeg, but since we were enjoying them with soup, I left them alone.

Sweet Potato Biscuits

adapted from Cooking Light

• 2 cups all-purpose flour
• 1/3 cup yellow cornmeal
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup chilled butter
  
• 1 cup mashed cooked sweet potato
• 1/2 cup reduced fat buttermilk
  
• 2 tablespoons honey

Preheat oven to 400°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sweet potato, milk, and honey; stir just until moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Pat dough into a 9-inch square; cut into 16 squares. Place biscuits on a baking sheet. Bake at 400° for 20 minutes or until golden.