Angelic Sweet Potato Biscuits

Usually, biscuits with “Angel” in the name have yeast in them. While these have a subtle yeast flavor and lightness, they require no rising. Have all your ingredients ( except the 7 Tbsp cold butter) at room temperature so you don’t retard the yeast.

2/3 cup warm mashed sweet potatoes
8 Tbsp butter, divided
1/4 cup sugar
1 extra large egg
1/2 cup buttermilk (you may need a little more if the potatoes are dry)
1 1/4 oz pkg. instant yeast (2 1/4 tsp.)
1/4 cup warm water, (105° to 115°)
2 cups self-rising flour
3/4 tsp baking powder

1. Preheat oven to 400°.
2. In a medium bowl, use a fork to stir together the warm (but not hot) sweet potatoes and 1 Tbsp butter until the butter is melted and there are no potato lumps. Stir in the sugar and egg, then gradually stir in the 1/2 cup buttermilk. Set aside.
3. In a 1 cup glass measure or small glass bowl, combine the yeast and warm water and let stand 5 minutes.
4. In a large bowl, whisk together the flour and baking powder, then cut in 7 Tbsp cubed cold butter with a pastry blender until the mixture is crumbly. Make a well in the center.
5. Stir the yeast mixture into the sweet potato mixture, then pour the wet ingredients into the dry. With a fork, stir until all the flour is moistened. At this point you may need to add a little more buttermilk, but don’t get the dough too wet and sticky.
6. Turn the dough out onto a floured surface (I use a clean kitchen counter) and dust the top with a little more flour. Pat the dough out into a rough square and fold in half. Lightly dust the now empty section of counter, then pat the dough out and fold again. Repeat this twice more, making sure to keep the counter under the dough lightly floured and free of stuck on dough. Finally, pat the dough out 3/4″ thick. Cut with a 2 1/2″ biscuit cutter or into 2″ squares and place on an ungreased baking sheet.
7. Bake in a pre heated 400° oven for 18 to 20 minutes or until golden. If desired, brush with melted butter.

Servings: 12


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