Sweet Potato Biscuits

Name: Sweet Potato Biscuits
Cuisine: American
Ingredients: 8 ounces cooked sweet potato, well chilled; ⅓ cup buttermilk, well chilled; 1 cup soft-wheat flour, such as White Lily, or 1 cup all-purpose flour with 1 tablespoon replaced by cake flour; 1 cup soft-wheat flour, such as White Lily, or 1 cup all-purpose flour with 1 tablespoon replaced by cake flour; 1 cup soft-wheat flour, such as White Lily, or 1 cup all-purpose flour with 1 tablespoon replaced by cake flour; 1½ teaspoons baking powder; 1 teaspoon sugar; 1 teaspoon chili powder; ½ teaspoon table salt; ¼ teaspoon baking soda; 3 tablespoons lard, well chilled

Preparation info

Makes
Twelve to Fourteen
2 inch Biscuits

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

A lovely shade of orange and very moist, these biscuits stay a little more compact than their buttermilk cousins. If you must, substitute shortening for the lard.

Ingredients

8 ounces cooked sweet potato, well chilled
⅓ cup buttermilk, well chilled
1

Americas
United States
Bread

Method

Position the baking rack in the middle of the oven and preheat the oven to 450°F. Grease a baking sheet.
Puree the sweet potato and buttermilk together in a food processor or blender.
Sift the dry ingredients together into a bowl. With a past