Monday, April 25, 2011

Sweet Potato Biscuits with Maple Butter

Ingredients for the biscuits:
2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon kosher salt
6 T chilled butter, cut into cubes
1 cup cooked and mashed sweet potato (approximately 1 large potato)
1/2 cup buttermilk, plus additional as needed

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Ingredients for the maple butter:
1 stick unsalted butter, at room temperature
3 T maple syrup

Preparing the biscuits:
Preheat oven to 375 degrees F.

In a large bowl, mix together all purpose flour, baking powder, and salt. Using a pastry blender or fingers, cut the butter into the flour mixture until the butter is a mix of pea-size balls and small crumbs.

In a separate bowl, mix together the mashed sweet potato and buttermilk until well-combined. Fold into the flour mixture, adding more (up to 4 tablespoons) buttermilk if necessary. The dough should form a nice ball, and be just a bit on the sticky side, as opposed to crumbly and dry. Chill the dough for thirty minutes.

Pat out the dough onto a lightly floured surface to about a 1-inch thickness (do not roll out the dough with a rolling pin). Cut out rounds using a well floured biscuit cutter. Gather the remaining scraps and repeat until all the dough is used. Place the biscuits on a large sheet pan and bake for 15 minutes (or bake in batches).

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Preparing the maple butter:
Mix the room temperature butter and maple syrup until completely combined and smooth. Serve with warm biscuits or refrigerate until needed.

Note: The cooked biscuits freeze well. Just bake at 375 degrees F until heated through.

Makes 18 biscuits


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