Sweet Potato Biscuits

Sweet Potato Biscuits (adapted from Bon Appetit Dec 09)

  • 3/4 lb red-skinned sweet potato peeled, cut into 1/2-inch cubes
  • 1 tsp orange zest
  • 1 3/4 cups all purpose flour
  • 1 1/2 Tbs (packed) dark brown sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • Pinch of nutmeg
  • 1 Tbs cinnamon
  • 8 tablespoons (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus 2 tablespoons butter, melted
  • 1/3 cup chilled buttermilk
  • honey butter
  • thinly sliced country ham or Black Forest ham

Cook sweet potato in medium saucepan of boiling salted water until tender, 8 to 10 minutes. Drain, cool, add orange zest and mash.

Position rack in lower third of oven; preheat to 425°F. Butter bottom and sides of 9-inch cake pan with 1 1/2-inch-high sides.

Whisk flour and next 7  ingredients in large bowl. Add cubed butter to flour mixture; using a pastry cutter, cut the butter into the flouer until mixture resembles coarse meal. Whisk 3/4 cup mashed sweet potatoes and buttermilk in medium bowl. Add to flour mixture; toss with fork. Gather mixture in bowl, kneading until dough comes together. Turn dough out onto floured work surface and pat into 1-inch-thick round. Using 1 1/2-inch round biscuit cutter, cut out biscuits, flouring cutter after each cut. Gather scraps; pat into 1-inch-thick round. Cut out additional biscuits .

Arrange biscuits side by side in prepared cake pan. Brush with melted butter. Bake until puffed and golden on top and tester inserted into center biscuit comes out clean, about 20 minutes. Cool 10 minutes in pan. Turn biscuits out and gently pull them apart. Cut each biscuit in half crosswise.

Spread bottom half of each biscuit with honey butter, then top each with sliced ham and second half of biscuit.
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