Sweet Potato Biscuits
Note: I found these to be mini-biscuits, which I didn't realize at first. If I try these again, I may cut them a little larger and bake a minute or two longer. (Also, I may trying using 1 cup all-purpose flour and 3/4 cup whole wheat pastry flour next time to make them a little more "whole grain.") They're delicious and no-knead!
Makes approximately 30 mini-biscuits, at 66 calories each.
- 1 lb. sweet potatoes (about 2 medium), scrubbed
- 1/2 cup reduced-fat buttermilk
- 1 3/4 cups all-purpose flour
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 6 Tbsp. chilled unsalted butter, cut into small pieces, plus 1 Tbsp. butter melted
Cook potato by either oven or microwave:
Preheat to 375 degrees Fahrenheit. Line a large, rimmed baking sheet with foil. Prick potatoes all over with a sharp knife or fork, place on baking sheet and bake until tender (able to be pierced with a fork), 45 minutes to 1 hour. Set potatoes aside until cool enough to handle.
Prick potatoes all over with a sharp knife or fork, then heat in microwave on High for 6 to 9 minutes, turning over halfway after 4 minutes. Potatoes are done when they are tender enough to be pierced with a fork. Set them aside until cool enough to handle.
Raise or set oven temperature to 400 degrees Fahrenheit.
Scoop out potato flesh and mash in a bowl. Measure out 3/4 cup of the potato puree for the biscuits (and refrigerate the rest if you have another use for it).
Add buttermilk to puree and stir until smooth.
Sift flour, ginger, cinnamon, baking powder, baking soda and salt into a large bowl. Using a pastry blender or your fingers, mix in 6 Tbsp. chilled butter pieces until mixture resembles coarse crumbs. Add potato mixture and gently mix until dough just begins to come together, adding more buttermilk 1 Tbsp. at a time if necessary.
Turn dough out onto a floured surface and knead gently. Pat out dough to a 1/2-inch thickness and use a 1 1/2-inch round cutter (or other size) to cut out as many biscuits as you can. Place biscuits 1 inch apart on a large ungreased baking sheet. Gather scraps, pat together, cut out more biscuits and place on baking sheet. Repeat until all dough has been used.
Melt remaining 1 Tbsp. butter and brush on biscuit tops. Bake for 12 to 14 minutes, until golden (adjust time for larger biscuits as necessary). Let cool on wire racks for at least 5 minutes.