Sweet Potato Biscuits


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Chef: Quinn Emmett

Serves: 16

Preheat: 400

Originally from Cooking Light, this awesome recipe was featured at our 2009 and 2010 Thanksgivings. Super tasty and awesome when paired with the Maple Butter recipe.


2 cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
5 tbsp chilled, unsalted butter, cut into small pieces
1 cup pureed cooked sweet potatoes, cooled
1/3 cup fat-free milk

Preheat oven to 400.
Lightly spoon flour into dry measuring cups and level with a knife.
Combine flour, sugar, baking powder and salt into a bowl.
Cut in the butter with a blender or two knives until mixture resembles coarse meal.
Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface.
Knead lightly 5 times or so.
Roll the dough to a 3/4 inch thickness.
Cut dough with a 2-inch biscuit cutter into 10 biscuits.
Place biscuits on a baking sheet coated with cooking spray.
Gather remaining dough.
Roll to a 3/4 inch thickness.
Cut with same 2-inch cutter into 6 biscuits.
Place the biscuits on baking sheet, discard any scraps.
Bake at 400 for 15 minutes or so until lightly browned.
Remove from pan, cook 5 minutes on wire racks.
Serve warm with maple butter!