• 2/3 cup cooked, mashed sweet potato
• 1/2 cup whole milk
• 1 3/4 cup all purpose flour
• 2 Tablespoons brown sugar
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 6 Tablespoons unsalted butter, cut into small cubes
1. Preheat oven to 425. In a small bowl, mix together the sweet potato and milk until smooth. Set aside.
2. In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture is crumbly. Stir in the sweet potato mixture just until the dough begins to come together. (You may need to add a little extra milk if the dough is too dry, or a little extra flour if the dough is too wet. It should just barely come together)
3. Transfer the dough to a floured surface and knead 2 or 3 times until the dough forms a rough ball. Be careful not to overwork. Pat the dough out into a circle that is about 3/4 of an inch thick. Cut the dough into biscuits, transferring them to a parchment lined baking sheet. Carefully re-roll the scraps and continue to cut biscuits.
4. Bake 12-13 minutes, or until lightly golden brown. Serve warm or at room temperature.
Recipe by Megan of What Megan’s Making.Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This column was printed in the November 15, 2015 - November 28, 2015.