Sweet Potato Biscuits with Sorghum Butter

Sweet Potato Puree

To make the sweet potato puree: pierce one 12-ounce sweet potato and roast at 350° for about 1 hour, until tender. Let the sweet potato cool slightly, then peel and puree in a food processor. Measure out 1 cup of puree and refrigerate until chilled.

September 11, 2017

Ingredients

1 cup chilled sweet potato puree
2 tablespoons sorghum molasses
3/4 cup chilled buttermilk
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick cold unsalted butter, cut into cubes, plus
1 tablespoon melted butter, for brushing

Preparation

Preheat the oven to 450. In a small bowl, whisk the sweet potato puree and sorghum with the buttermilk. In a large bowl, whisk the flour with the baking powder, baking soda and salt. Sprinkle the cubed butter over the dry ingredients and cut the butter into the flour until the mixture resembles very coarse crumbs, about the size of peas. Stir in the sweet potato mixture just until a soft dough forms.

Turn the dough out onto a floured work surface and pat it into a 1-inch-thick round. Using a 2-inch round biscuit cutter, stamp out as many biscuits as you can. Gently press the scraps together and stamp out more biscuits. Bake for about 15 minutes, until golden brown. Brush with the melted butter and serve warm with sorghum butter.