Prep Time: ? minutes | Cook Time: ? minutes | Total Time: ? minutes | Yield: 16 biscuits
- 2 to 3 medium sweet potatoes (about 1½ pounds)
- ½ cup (1 stick) unsalted butter, cut into chunks
- 2 Tbsp packed light brown sugar
- 2 Tbsp granulated sugar
- ½ tsp salt
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- 1½ cups flour
- 1½ tsp baking powder
- Heat oven to 400° F.
- Scrub sweet potatoes, prick them in several places with a fork, and microwave them until tender, at least 10 minutes.
- Carefully slice them in half, scoop the hot flesh from the skins, and add to a mixing bowl with the butter.
- Using an electric mixer, whip together potatoes and butter until well combined, about 2 minutes.
- Beat in sugars, salt and spices. Let the mixture cool for 15 minutes.
- Meanwhile, stir together flour and baking powder in a medium bowl with a fork. Add flour mixture to potato mixture, and use a fork to combine well. You might have to knead the dough by hand a bit at the end.
- On a floured surface, roll out or pat the dough into an 8- x 8-inch square about ¾-inch thick. With a sharp knife or square biscuit cutter dipped in flour, cut out 2-inch square biscuits. (Making them square means you can use all the dough in one go, rather than rerolling it.)
Place the dough squares 2 inches apart on a baking sheet that has been greased or lined with parchment. Bake until they’re golden brown on the bottom and a toothpick inserted in the middle comes out clean, about 15 to 20 minutes.
Recipe Origin: Wondertime. Great magazine that is no longer.