Sweet Potato Biscuits

From Cook's Country | December/January 2010

Why this recipe works:

For our Sweet Potato Biscuits recipe, we started with a traditional biscuit recipe and slowly traded buttermilk for sweet potato until we discovered we didn’t need any buttermilk at all. A dash of cider vinegar made up for the buttermilk tang and also lightened up the biscuits. We tried… read more

For our Sweet Potato Biscuits recipe, we started with a traditional biscuit recipe and slowly traded buttermilk for sweet potato until we discovered we didn’t need any buttermilk at all. A dash of cider vinegar made up for the buttermilk tang and also lightened up the biscuits. We tried incorporating the sweet potatoes raw, boiled, baked, and from a can before we settled on an extended stay in the microwave. This concentrated their flavor and released most of their moisture. All-purpose flour yielded biscuits that were a little too tough. We found biscuits made with cake flour to be far more tender.

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Makes 16 biscuits

You can substitute a combination of 2 1/4 cups plus 3 tablespoons all-purpose flour and 7 tablespoons cornstarch for the cake flour. If you halve the recipe, in step 1 reduce the microwave time to 10 to 15 minutes.

Ingredients

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