Source: Mark Bittman, How to Cook Everything – sweet potato biscuits
Source: America’s Test Kitchen, The Best Make-Ahead Recipe – baked sweet potatoes (for puree)
Instead of buttermilk, I used soured regular milk – 1 tbsp lemon juice mixed with 1 cup milk. Let stand for 5 minutes. It may curdle, but just mix if it does.
- 1 cup sweet potato puree
- 2 cups all-purpose flour
- 1 scant teaspoon salt
- 3 teaspoon baking soda
- 2 to 5 tablespoons cold butter (more is better)
- 1 cup buttermilk
Bake scrubbed sweet potatoes in 400ºF oven until you can squeeze the sides to the middle with a pair of tongs, up to 1½ hours. Let cool.
Cut sweet potato open and scoop out 1 cup of sweet potato puree.
Mix dry ingredients together in bowl or food processor. Cut butter into bits and pulse in food processor or mix with pastry blender.
Use a large spoon to stir in sweet potato puree and buttermilk. Stir until smooth.
Drop tablespoons of batter onto baking sheet. Bake at 450ºF for 12 to 15 minutes, or until the biscuits are golden brown. Serve within 15 minutes for them to be at their best.