#sweetpotatobiscuits #howtomakesweetpotatobiscuits
*Preheat oven to 425
2 cups of self rising flour
3 teaspoons of sugar
1/2 teaspoon of Kosher salt ( can use regular)
1/2 teaspoon of cream of tartar (optional)
1 teaspoon of cinnamon
1 cup of mashed sweet potato (1 large sweet potato)
1 stick of cold butter cubed.
3/4 to 1 1/4 cup of cold buttermilk ( Start with 3/4 cup. Use remainder only if needed.).
1. In small bowl, mix sweet potato and 3/4 cup of buttermilk.
2. Set mixture aside.
3. In large bowl, mix the dry ingredients.
4. Cut in the butter until it resembles cornmeal.
5. Slowly add sweet potato mixture until blended.
6. Place dough on a floured surface and flatten out into a rectangle about 1 to 11/2 inch thick.
7. Cut dough into rectangles (about 10 or 12).
8. Place on greased baking sheet (I use nonstick parchment paper).
9. Place in refrigerator for 15 minutes before baking.
10. Bake 11 to 12 minutes (not more than 15) until golden brown.
Honey Butter:
1/2 cup of butter softened
2 tablespoons of honey
1/2 teaspoon of vanilla extract
1/2 teaspoon of Kosher salt
1. Place softened butter in large bowl. Beat until smooth.
2. Add honey, vanilla, cinnamon salt (for spicy kick, add a little cajun/cayenne seasoning)
3. Beat until smooth.