Sweet potato biscuits
Instructions:
- 2 1⁄2 cups all-purpose flour;
- 1 tablespoon baking powder;
- 1 teaspoon fine sea salt;
- 1⁄4 cup packed light brown sugar;
- 3⁄4 teaspoon ground cinnamon;
- 1⁄2 teaspoon ground ginger;
- 1⁄2 teaspoon ground allspice;
- 1⁄2 teaspoon mace;
- 1⁄2 cup vegetable shortening;
- 1 cup roasted sweet potato purée;
- 1 cup heavy cream;
- Instant flour or additional all-purpose flour, for rolling.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Mix together the flour, baking powder, salt, brown sugar, cinnamon, ginger, allspice, and mace in a large bowl. Use a pastry blender or your fingertips to work in the shortening until the mixture is crumbly. Stir in the sweet potatoes with a fork. Slowly add the cream and stir until the dough comes together and pulls in all of the dry ingredients. Add more cream, 1 tablespoon at a time, if needed.
- Pour the dough onto a lightly floured surface and gently knead until smooth and supple, about 8 turns. Roll or pat the dough to a 3⁄4-inch thickness. Cut out the biscuits with a round cutter. If the dough sticks, dip the cutter into some flour. Push the cutter straight down without twisting so that the biscuits can rise to their full potential. Place the biscuits on the prepared baking sheet.
- Bake until the biscuits are firm and spring back when lightly touched on top, about 15 minutes for 11⁄2-inch biscuits, 20 minutes for 21⁄2-inch biscuits, and 25 minutes for 3-inch biscuits. Transfer to a wire rack to cool to room temperature. Store at room temperature in an airtight container overnight before serving.