Paula Deen's Fluffy Sweet Potato Biscuits
- Cooking Time: 15
- Servings: 9 biscuits
- Preparation Time: 20
- 3/4 cup cooked mashed sweet potato (about 1 large sweet potato)
- 1/3 to 1/2 cup whole milk, as needed
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small bits
- Place a rack in the center of the oven and preheat to 425 degrees F. Grease a baking sheet (with butter, oil or cooking spray).
- In a small bowl, whisk together the sweet potato and 1/3 cup milk. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with your hands, a pastry blender or two knives until the mixture resembles coarse meal. Add the sweet potato mixture and fold gently to combine. Add the remaining milk a little at a time until all the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato.
- Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2 to 3 times with the palm of your hand until the mixture comes together. Pat the dough out into a 1/2-inch-thick round.
- Using a 2 1/2-inch-round biscuit cutter, cut the dough into biscuits. Gently reroll the scraps and cut out more biscuits.
- Place the biscuits on the prepared baking sheet and bake until light golden brown and firm to the touch, 12 to 14 minutes.
- Serve these fluffy biscuits warm or at room temperature.