Ingredients
- 4 Tbsp butter (salted)
- 1/3 cup milk
- 3/4 cup sweet potatoes (mashed), baked
- 1 pinch grated ginger
- 1/4 tsp salt
- 1 1/3 cup all-purpose flour
- 2 tsp baking powder
Servings:
Units:
Instructions
- Preheat your oven to 375F.
- Roast your sweet potatoes until soft (be sure to slit them with a knife so they don’t burst). This can take up to an hour.
- Reduce the heat to 350F, for the biscuits.
- While the sweet potatoes are still very hot, add 3/4 cup to a bowl with the cubed butter. Let the heat of the sweet potatoes melt the butter puddles.
- Add the milk, ginger, salt, flour and baking powder and mix well.
- On a heavily floured board, with heavily floured hands, press the dough flat – about 1 inch thick.
- Dip your cookie cutter into flour to keep the biscuit dough from sticking.
- Lay biscuits 2″ apart on a lined baking sheet.
- Bake for 15-20 minutes or until puffed and golden.
Recipe Notes
Note: if you’re making this with cold, leftover sweet potatoes, simply melt the butter before combining the two ingredients.