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Recipe Summary

total:
1 hr 30 mins
Yield:
16 biscuits
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake the sweet potatoes in a 400° oven until soft, about 45 minutes. (Or microwave for about 10 minutes.) Set them aside to cool.

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  • Peel, then process the potatoes until smooth in a food processor. Leave 1 cup in the processor; reserve the rest for another use.

  • In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. Add to the processor and pulse until the dough resembles coarse cornmeal.

  • Add the butter and pulse for about 30 seconds, then add the milk while pulsing, until the dough is just moist.

  • Turn the dough onto a lightly floured surface; knead four or five times. With a floured rolling pin, roll it to a 3/4-inch thickness. Cut the biscuits (we used a 2 1/2-inch star cutter). Stack the scraps, roll them, and cut more.

  • On a parchment-lined baking sheet, bake the biscuits until lightly browned, about 15 minutes. Cool on a wire rack. (The biscuits can be frozen, then rewarmed in a 250° oven for 10 minutes.)

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