Sweet Potato Biscuits

1 sweet potato, peeled and cut into 1-inch cubes
2 cups all-purpose flour
1 tablespoon plus 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons very cold unsalted butter or solid vegetable shortening, cut into pieces
1 cup buttermilk, or 1/2 cup milk mixed with 1/2 cup plain yogurt
1 tablespoon honey
1 egg, beaten with 1 tablespoon water

Heat the oven to 375° F. 

Steam the cubed sweet potato until soft, approximately 10 minutes.  Mash, and measure out 1/2 cup.  Reserve the remainder for another use.

Line a large baking sheet with parchment paper or a nonstick baking mat.  Sift the dry ingredients together into a large bowl.  Cut in the butter or shortening until the mixture resembles rolled oats.  

Make a well in the center of the mixture, add the buttermilk, sweet potatoes, and honey, and stir vigorously until the dough forms a ball.  Knead lightly for about 30 seconds, until the dough just begins to look smooth.

On a floured surface, pat the dough out 3/4-inch thick, making a 7-by-8-inch rectangle.  Cut into 2-inch rounds, re-rolling the scraps and cutting out more biscuits.  Transfer to the prepared pan, brush the tops with egg wash, and bake for 10-12 minutes or until lightly browned.


Makes 12 biscuits.

From Bobby Flay Cooks American by Bobby Flay (with a few changes)