Sweet Potato Drop Biscuits

Total Time: 1 hr 50 mins Preparation Time: 1 hr 30 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups unbleached flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon fresh nutmeg
• 1/4-1/2 teaspoon cayenne pepper (optional)
• 6 tablespoons unsalted butter, cut in 1/4-inch cubes and chilled in freezer
• 1 cup sweet potato, cooked and mashed*
• 1/2 cup plain yogurt (or buttermilk)
• 1 tablespoon light brown sugar (or agave nectar)

Recipe

• 1 preheat oven to 425ã‹å¡.
• 2 sift dry ingredients together into food processor. pulse to blend. add cold butter and pulse several times, until mixture resembles coarse crumbs. turn mixture out into mixing bowl.
• 3 combine sweet potato, yogurt and sugar or agave nectar in processor and run for several seconds to blend thoroughly.
• 4 add sweet potato mixture to flour mixture and stir together briefly, just until all flour is incorporated and dough forms a ball. (mixture may be sticky.) do not overwork the dough.
• 5 line 2 baking sheets with parchment paper. using a cookie scoop—either ½ or ¼ cup capacity—scoop uniform mounds onto sheets. you can get 5 large or 10 small biscuits onto each cookie sheet.
• 6 bake until biscuits are set and just start to brown: about 20 minutes for large and 15 minutes for the small size.
• 7 these are best served hot (with butter if desired). they can be reheated on a baking sheet for 5 minutes at 400ã‹å¡: good as new.
• 8 * use 2 small-to-medium sweet potatoes baked whole for 1 hour at 375ã‹å¡ and scooped out. i also made this w/ 1 giant sweet potato (1 1/4 cup): excellent! very sticky batter, but biscuits were light, moist and nicely peppery.
• 9 makes about 12 medium or 24 small (bite size) biscuits.