Yes, it's awfully close to Passover to be making a dozen biscuits. In a few days, I'm going to move the turkey to the fridge and defrost the chest freezer. The biscuits I don't have with the steak are going to be breakfast with some Lil' Smokies as the protein. Passover eggs are going to be the most precious ingredient this holiday.
This is the first jar of home-canned sweet potatoes I've opened. I still have a few par-steamed ones in the freezer, but I wanted to try the recipe with these. Drained, they mashed into a cup of purée in seconds. It was fantastic! I'm going to be looking for recipes to use sweet potato purée now. Because I was using powdered buttermilk, I saved the water from the jar and topped it off to be what the recipe called for. Taking into account the extra water in the canned potatoes, I just made 1-3/4 cup total for the two ingredients.The only issue I'm having with the original recipe is the yield. These were 12 huge biscuits. I usually make a biscuit or scone recipe with 2 C flour for 12, so I'm going to say you should get 18 out of a 3-cup batch. I could have made sandwiches on these.3 C flour
2 Tb sugar
1 Tb baking powder
1 tsp salt
3/4 C cold butter, cut into cubes
*1 C sweet potato purée (about 1 15 oz can potatoes, drained)
3/4 C buttermilk
1. Preheat oven to 425º. Line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in the butter to make flakes. You can use a pastry cutter, two forks, or your fingers. I like the finger option. It's soothing to squish the butter into the flakes, and you can catch any hiding chunks. Just don't work it too long, or the warmth of your hands will melt the butter.3. Stir together sweet potato and buttermilk, then add to the flour. Stir just until it comes together into a shaggy dough and picks up all the dry flour from the bottom of the bowl.
4. Transfer dough to a floured surface and knead lightly until uniform, maybe 10 strokes. Don't overwork, or the biscuits will be tough.5. Pat into a sheet 1" thick. You can use a 2" round cookie cutter, or do what I did and pat it into a rectangle on the baking sheet and score it into squares. If using a cookie cutter, assemble the scraps and keep cutting out biscuits until all the dough is used. For scoring, separate the squares slightly, so they will barely touch once they expand in the oven.
6. Bake about 20 minutes, until the bottoms are just starting to brown and the tops are firm. I did think the recipe might be a little heavy on the butter, but once the biscuits cooled it was the right amount that I didn't need to add more at serving. Maybe I'll cut back by 2 Tb next time. Transfer to a wire rack to cool. You can store these at room temperature for up to two days, in the fridge for about five, or freeze for longer storage.Makes 18 biscuits
Difficulty rating π