Sweet Potato Biscuits

Peel and dice the sweet potato. Place in a saucepan and cover with water. Bring to a boil and cook the potato until tender. Drain the water and mash the potato into a puree (you should end up with about ¾ – 1 cup). Place the puree in the refrigerator for at least an hour until chilled.

Preheat oven to 425 degrees.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Cut in the butter and knead until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together the sweet potato purée and buttermilk; stir quickly into the flour mixture until just combined.

Pour out the dough onto a lightly floured surface and knead very gently until dough comes together but is still slightly lumpy. (If dough is too sticky, you can add a little extra flour.) Roll the dough out to 1-inch thickness. Using a biscuit cutter or a glass, cut out the biscuits and place on a greased baking sheet. Gather together scraps, and repeat to cut out more biscuits. Arrange biscuits snugly in the pan (to help them stay upright) and brush with melted butter. Bake until golden, about 20 to 24 minutes.

Want to make these extra tasty? Soften ½ cup of butter and stir in 2-3 tablespoons of maple syrup. Spread the maple butter over the biscuits and oooh man is it gonna be good.