Sweet Potato Biscuits

Yield: 8-12 Biscuits (How big do you like them?)

Ingredients

• 2 c. White Lily brand self-rising flour (or 2 c. cake flour + 2 tsp. baking powder)
• 1/2 tsp. baking soda
• 1 tsp. kosher salt
• 1 T. sugar
• 3/4 c. sweet potatoes, - baked, peeled, mashed, and cooled
• 6 T. butter or shortening, - cold
• 1/4 c. buttermilk (+ 2 T. for brushing tops)
• 2 T. butter, - melted
• 2 T. cinnamon-sugar

Method:

1. Preheat oven to 425˚f.
2. In a large bowl, sift together flour, baking powder (if using), baking soda, salt, and sugar. Cut fat into flour mixture with a pastry blender until the mixture forms coarse crumbs.
3. 2) Mix together the mashed sweet potato and buttermilk then add it to flour mixture and stir gently until dough comes together in a cohesive mass. This dough will be VERY sticky, for sure, but that's expected. You can add a little more flour in the next step, if necessary, in order to form it.
4. Turn dough out onto a floured surface and form into a disk. Knead lightly just a few times until smooth, but don't overwork. Sprinkle with some extra flour, if necessary, and pat dough to a 3/4”-1” thickness. Using a biscuit cutter or glass dipped in flour, cut out biscuits to your desired size.
5. Place biscuits about 2” apart on an ungreased baking sheet if you like crusty sides, or barely touching each other if you prefer soft, squared-off sides (we're more about the second method ourselves). Gather the trimmings, gently squish together, and repeat forming and cutting.
   The trim pieces probably won't bake up quite as well, but they still work and taste just as good!
6. Brush tops of biscuits with extra buttermilk and bake about 12 to 15 minutes or until golden brown.
7. Brush tops of finished biscuits with the melted butter and sprinkle with the cinnamon sugar.
8. Serve as quickly as possible. Biscuits are always best hot out of the oven!