Description
Perfect for a cozy breakfast or a special dinner!
Ingredients
- 3 cups self-rising flour
- 2 tablespoons sugar
- 1/2 cup cold salted butter, cubed
- 1 1/2 cups mashed sweet potatoes, cold
- 3/4 cup cold whole buttermilk
- 1 tablespoon melted salted butter
Instructions
- Prep: Preheat oven to 450°F. Line a round cake pan with parchment paper, trimming the edges to fit.
- Prep: In a food processor or mixing bowl, combine self-rising flour, sugar, and cubed butter. Pulse or cut in the butter until the mixture resembles fine sand. Transfer to a large mixing bowl.
- Prep: In a separate bowl, whisk the mashed sweet potatoes and buttermilk until smooth. Add this mixture to the flour and gently mix until the dough holds together. Add a little more buttermilk or flour if needed.
- Prep: Turn the dough onto a lightly floured surface and gently knead. Avoid overworking. Press the dough into a rectangle, fold one side to the middle, then the other side. Rotate the dough and repeat the folding process.
- Prep: Flatten the dough into a 1/2-inch-thick disk. Dip a biscuit cutter in flour and press straight down into the dough without twisting. Arrange the biscuits in the prepared pan so they are touching.
- Cook: Freeze the pan for 10–15 minutes to chill the dough. Bake for 15–20 minutes, or until the biscuits are golden brown and cooked through.
- Serve: Brush the biscuits with melted butter and serve warm.
