Moist and packed with flavor, these biscuits are great for a festive meal or for breakfast any day.
1¾ cups flour (and more for kneading)
1 teaspoon salt
2½ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons cold unsalted butter (and an extra tablespoon, melted, for brushing on top)
¾ cup mashed/pureed sweet potatoes
2 tablespoons maple syrup
⅓ cup buttermilk
Preheat oven to 400
Combine flour, salt, baking powder and baking soda in a bowl.
Chop up cold butter into tiny pieces and add to flour mixture. Using your fingertips, work butter into flour until it is the consistency of a course meal. Don’t worry if there are a few bigger lumps.
Combine mashed sweet potato, maple syrup and buttermilk in a small bowl. Add to flour mixture being careful not to overmix.
Liberally sprinkle flour on the counter. Turn out the dough and knead sparingly and gently until the dough comes together. Add extra flour if the dough is too sticky.
Roll out dough to about a one inch thickness. Cut out biscuits using a two inch cutter.
Place on a cookie sheet lined with parchment paper, close but not touching.
Brush tops with melted butter or a bit of heavy cream.
Bake for about 15 minutes or until golden brown and the centers are moist but not wet.
Serve warm with maple butter (make by mashing a bit of maple syrup into some soft butter) and enjoy!