Biscuits are a great accompaniment to any meal and are actually easier to make than you think! I love the savory, faintly sweet flavor you get by using cooked sweet potato in this recipe.
What you need:
- 2 1/4 cups organic flour
- 1 tbsp raw or brown sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 6 tbsp cold butter
- 3/4 cup cooked sweet potato, pureed
- 1/2 cup milk
- 1/2 tsp apple cider vinegar
Preheat the oven to 425° F.
Add apple cider to milk and let sit 5 minutes until slightly curdled. Combine flour, sugar, baking powder and salt in a bowl. In another bowl, whisk the sweet potato into the milk mixture. Using your fingers, rub and pinch the butter into the flour until you get little pieces and the mixture looks like little peas. Then add the milk/sweet potato mixture to the flour mixture, stir until it just comes together. With your hands, knead the dough in the bowl about 8-10 times.
On a floured surface, roll out the dough into a rectangle around 12x 9 inches in size, give or take. Look at your rectangle with the longest sides on the top and bottom. Eyeball what the dough would look like in thirds. Fold the right third over the center third, then fold the left third onto the center as well. (This is how to make a flaky biscuit!) Rotate your dough 90 degrees so the longest sides are on the top and bottom. Roll out until the dough is about ¾ inch thick.
Using a sharp knife, cut out 12 square biscuits. Cut in a downward motion to keep the layers we’ve just created intact. Place on baking sheets lined with parchment and bake for 15-20 minutes until golden and cooked.
Serve warm with butter, spreads or the spring garlic & blue cheese butter.