Biscuits! Biscuits! I have tried for years to make biscuits. However, the biscuits would come out of the oven hard as rocks! It became a joke about “Mama’s biscuit rocks!”. Before attempting this recipe, I watched several videos on the techniques that would deliver perfect biscuits. As you can tell from the pictures of my biscuits, there was a big improvement. They may not be the prettiest biscuits but they tasted great!

Sweet Potato Biscuits

Ingredients:

• 2 1/2 cups all-purpose flour (or gluten free flour)
• 1 teaspoon cinnamon
• 4 teaspoons baking powder
• 1 teaspoons salt
• 1 1/2 cup mashed cooked sweet potatoes
• 1/2 cup softened unsalted butter
• 3 tablespoons cane syrup
• 4 tablespoons buttermilk (depending on the moisture of the potatoes)
• 1/4 cup heavy cream

Directions:

1. Preheat the oven to 450 degrees F.
2. Sift together flour, cinnamon, baking powder, and salt.

3. In a separate, large bowl, mix the sweet potatoes, cane syrup, and

butter.

4. Add the flour mixture to the potato mixture, and mix with the fingertips to make a soft dough (don’t use your warm palms!!) Add the buttermilk a tablespoon at a time and continue to mix together.

5. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth.

6. Roll the dough out to 3/4 inch thick and cut with a biscuit cutter. Place the biscuits (make sure they are touching each other so they will rise) on a buttered pan, cast iron skillet, or on a baking sheet lined with parchment paper and brush the tops with the heavy cream.

7. Bake for about 15 minutes. Watch the biscuits carefully in the oven.

8. Serve the hot biscuits with ham or warm butter and cane syrup.

Authors Notes:

• Bake your sweet potatoes to cook them. Do not boil the sweet potatoes because they will make the biscuits slimy.
• Once the sweet potatoes are baked, let cool and peel the skins off.
• When mixing the ingredients for the dough, use your fingertips only. Do not use your hot palms. You want the butter to stay intact so when it’s in the oven, it will do its magic.
• Do not use maple syrup as the cane syrup. Maple syrup becomes liquid when hot.
• I used molasses in my biscuits. Well, actually, I forgot to put it in the mixture. They were still good.
• Biscuits should touch each while cooking so they will rise properly.
• I baked my biscuits in a cast iron skillet.