Enjoy the following recipe from Tiffany MacIsaac, pastry chef at Buzz Bakery, Washington, D.C.
Sweet Potato Biscuits
Yields 12-18 biscuits, depending on size
2-3 medium sized sweet potatoes
1 1/3 c. all-purpose flour
2 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1 tsp. fresh grated ginger
1/8 tsp black pepper
1/3 c. firmly packed brown sugar
1/2 c. unsalted, chilled butter (1 stick), cut into pieces
2 tbsp. heavy cream
Glaze: 1 egg, blended with 1 tbsp. heavy cream
Preheat oven to 380 degrees.
Poke sweet potatoes, wrap individually in foil with a little water and bake in the oven at about 375 for an hour to an hour and a half. Let cool completely. Remove skins and mash well.
Mix dry ingredients together. Add brown sugar. Cut butter into flour mixture until it resembles sand; but try not to overmix.
Mix in sweet potatoes. Add the heavy cream (I usually wind up using more than 2T). Form into a dough ball (it will be sticky). Wrap in plastic and put in refrigerator for 1-6 hours to chill and relax
Roll out on a floured surface to about ¾ inch thickness. Fold in half once and roll to 3/4” thickness again. Cut out with a biscuit cutter in the size you want. Brush the glaze on top and garnish with either black pepper/sea salt or raw sugar (we use salt for savory sliders and sugar for sweet breakfast biscuits.)
Bake for 14-17 minutes or until they are golden on top and seem done. Don’t overcook! They are best served a little soft.
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