Learn how to make sweet potato biscuits that bake up flaky and tall—and of course, orange!
Instructions
1
Combine the dry ingredients
2
Preheat oven to 400°F. In a small bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg.
3
Cut in the shortening with a pastry blender until the mixture resembles coarse crumbs. Editor's Tip: If you don't have a pastry blender, you can use a fork or a food processor instead.
4
Whisk the cream into sweet potatoes
5
In a small bowl, whisk together the mashed sweet potatoes and cream, whisking until fully combined.
6
Add to the crumb mixture
7
Stir the sweet potato mixture into the crumb mixture just until moistened. Editor's Tip: Overworking the dough results in tough biscuits, so pay attention to how much you stir, and try to keep it to a minimum.
8
Knead the dough
9
Turn the dough onto a lightly floured surface. Gently knead 8 to 10 times with your hands.
10
Cut out the biscuits
11
Pat or roll out the dough to 1/2-inch thickness. Cut out biscuit rounds with a floured 2-1/2-inch biscuit cutter. Reroll scraps, and repeat just once—this will prevent you from overworking the dough. Editor's Tip: Don't twist the biscuit cutter as you cut out the biscuits! Doing so seals together the dough layers and inhibits the formation of the flaky, tall, layered biscuits we all strive for. This is just one of several biscuit tips to keep in mind as you work your way through the recipe.
12
Bake the sweet potato biscuits
13
Arrange the biscuits 1 inch apart on a greased baking sheet. Bake for 9 to 11 minutes or until biscuits are golden brown.
14
Make the honey butter
15
Meanwhile, in a small bowl, beat the softened butter, honey and cinnamon until blended. Serve honey butter with the warm sweet potato biscuits.
