Back to the biscuits. I was getting obsessive about finding the right recipe. I didn't want a fussy recipe that called for yeast and required waiting for rises. Drop biscuits would give me misshapen lumps. I wanted biscuits -- really tall, crisp on the outside, and soft on the inside. I was drawn to this recipe because the sweet potatoes are flecked throughout the dough, rather than being one dark shade of orangey-brown. And they smell really darn good.
Sweet Potato Biscuits with Cinnamon Honey Butter
From Mama Dip's Kitchen via Like Mother, Like Daughters
2 cups cooked, mashed sweet potatoes
(My note: I baked 2 medium potatoes in a 350° oven for an hour. When cool, peel off the skins and mash lightly with a fork. To maintain flecks in the dough, do not puree.)
1 stick butter, melted
1¼ cups milk
4 cups self-rising flour
(My substitution: 4 cups cake flour, 6 tbs baking powder, and 2 tsp salt)
Pinch baking soda
3 tbs sugar
Mix together the sweet potatoes, butter, and milk until well-blended. Stir in the flour, baking soda, and sugar.
Shape the dough into a ball and knead about 10 times on a well-floured surface.
Roll the dough out about ¾-inch thick and cut with a 2-inch biscuit cutter. (Makes about 18 biscuits.)
Bake on a greased pan in a 400° oven for 15-20 minutes, until just turning golden brown.
Serve warm with the butter.
Cinnamon Honey Butter
1 stick butter, room temperature
3 tbs honey
¼ tsp cinnamon
Pinch kosher salt
Whip all the ingredients together in a small bowl.