These Sweet Potato Biscuits came from Lunch Lessons, a wonderful book full of healthy lunchbox recipes with some information about the growing movement to get healthy food choices into public, private, and parochial school cafeterias. These biscuits freeze very well.
Sweet Potato Biscuits
1 1/2 cup all-purpose flour, plus extra for kneading
1/2 cup whole wheat flour
1 T. baking powder
1 tsp. salt
4 T. (1/2 stick) unsalted butter, cold
3/4 cup milk
1/2 cup cooked and mashed sweet potatoes (1 large)
Preheat oven to 450 F.
Combine the flours, baking powder, and salt in a medium mixing bowl and stir to mix well.
Cut the cold butter into small pieces and add to the flour mixture.
Using your fingertips, work the butter into the flour until it has the consistency of cornmeal.
In a small bowl, combine the milk and sweet potato and mix well using a fork or a whisk. Add to the flour mixture all at once and stir quickly just until it forms a ball.
Turn the dough out onto a lightly floured surface and knead 14 times. Do not overwork the dough or it will become tough.
Pat the dough out until it is 1/2 inch thick. Cut into rounds with a biscuit cutter or the floured top of a drinking glass.
Bake on a cookie sheet for 8 – 10 minutes until the bottoms are golden brown.