Sweet Potato Biscuits

1 3/4 cups all-purpose flour

2 Tbls light brown sugar

2 1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

6 Tbls chilled unsalted butter

3/4 cup chilled sweet potato puree ( I used refrigerated mashed sweet potatoes )

1/3 cup buttermilk

To make the dough:

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 Tbls light brown sugar, 2 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp baking soda. Witha pastry blender or two knives ( or not too warm fingers ), cut in 6 Tbls chilled unsalted butter, cut into pieces, until mixture resembles coarse meal, with some pea-size lumps of butter remaining. In a small bowl whisk together 3/4 cup chilled sweet potato puree and 1/3 cup buttermilk; stir quickly into flour mixture until combined ( do not overmix ).

To shape the biscuits:

Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times ( If dough is too sticky, work in up to 1/4 cup additional flour ). Shape into a disk, and pat to an even 1-inch thickness. Witha floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits ( do not reuse scraps more than once ).

Baking the Biscuits:

Preheat oven to 425 degrees, with rack on lower shelf. Butter or spray an 8-inch cake pan. Arrange biscuits snugly in pan. Brush with 1/2 Tbls melted butter. Bake until golden, rotating once, 20 to 24 minutes. Yield: 8 Biscuits.