Sweet Potato Biscuits

From the book The Big Book of Barbecue Sides by Rick Browne

Yield

12 - 14 biscuits

Introduction

Nothing tastes as good as a warm biscuit right from the oven, and these southern heritage biscuits are as good as they get. Serve with fresh, creamy butter and maybe a dab or two of peach preserves or raspberry jam. They’ll add flair to a meal of fried chicken, grilled ham, or catfish stew.

Ingredients

	2	Tbsp. butter
	1½	cups all-purpose flour
	1½	cups cake flour
	1	Tbsp. baking powder
	1	tsp. salt
	1½	cups baked, mashed sweet potatoes
	¼	cup brown sugar
	2	large eggs, beaten

Steps

Preheat the oven to 425°F.
Melt the butter in a small saucepan, and set aside to cool.
Sift the flours, baking powder, and salt into a medium bowl. Set aside.
In a large bowl, stir the butter into the mashed potatoes, blending well. Add the sugar and beaten eggs and stir well to blend. Add the dry ingredients, 1 cup at a time, and blend well to form a dough. Turn out onto a floured board and knead briefly.
Roll the dough out to ½-inch thickness, then use a 2-inch floured biscuit cutter to cut out the biscuits, placing them on a lightly greased baking sheet. Gather the scraps, form into a ball again, and roll out to ½-inch thickness. Continue doing this until all the dough is used; there should be 12 to 14 biscuits.
Bake for 15 to 20 minutes or until golden, and serve warm.

Notes

Tip: You can also boil the sweet potatoes, but baking gives them a bit more flavor.

This content is from the book The Big Book of Barbecue Sides by Rick Browne.