Cooked sweet potato adds body and flavor to these biscuits, but they are more savory than sweet—just right for buttering and sopping up gravy of any kind. Try them with Not Really Son-of-a-Bitch Stew (page 221), Tom Perini’s Chicken-fried Steak (page 227), or Beer-braised Short Ribs (page 222).
Recipe information
Yield
makes about 10 large biscuits
Ingredients
Preparation
Preheat the oven 400°F. Grease a baking sheet with butter or cooking spray. In a large bowl, mix the flour, baking powder, salt, and sugar until combined. Add the chilled butter and work with your hands or a pastry cutter until the mixture is crumbly with visible bits of butter about the size of baby peas. Lightly work in the sweet potato; add the buttermilk and cream, mixing just until the dough can be formed into a ball. On a floured work surface, lightly press the dough into a disk about 1 1/4 inches thick. Using a 3-inch biscuit cutter dipped in flour, cut out biscuits as close together as possible. Mold the scraps into a small disk of the same thickness and cut out the rest. Place on the prepared baking sheet and bake until the biscuits are light golden brown, 12 to 15 minutes. Serve hot with butter.
