INGREDIENTS:
- 2 ½ cups all-purpose flour (or gluten free flour)
- 1 teaspoon cinnamon
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cup mashed cooked sweet potatoes
- ½ cup softened unsalted butter
- 3 tablespoons cane syrup
- 4 to 5 tablespoons buttermilk (depending on the moisture of the potatoes)
- ¼ cup heavy cream
Makes 15 To 18 Two-Inch Biscuits
DIRECTIONS:
1. Preheat the oven to 450 degrees F.
2. Sift together flour, cinnamon, baking powder and salt. In a separate, large bowl, mix the sweet potatoes, cane syrup and butter. Add the flour mixture to the potato mixture and mix with fingertips to make a soft dough (don’t use warm palms!!). Add buttermilk a tablespoon at a time and continue to mix together.
3. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to ¾ inch thick and cut with a biscuit cutter.
4. Place the biscuits (make sure they are touching so you get the rise you want) on a buttered pan, in a cast iron skillet or on a baking sheet lined with a silpat or parchment paper, and brush tops with heavy cream. Bake for about 15 minutes. Watch the biscuits closely in the oven. They all cook differently and temperatures may need to be adjusted. If the biscuits are browning too fast, lower the temperature.
5. Serve with country ham or warm butter and cane syrup.