½cup(113 g) cold, unsalted butter, cut into ½-inch pieces
1cup(220 g) sweet potato purée, see notes
½cup(120 ml) cold buttermilk
1Tablespoonmelted butter, for brushing biscuits
Instructions
Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, brown sugar, baking powder and salt. Use a pastry cutter to cut in the cold butter pieces until mixture resembles coarse crumbs.
In a separate bowl, whisk together the sweet potato and buttermilk. Stir into crumb mixture just until moistened. If the dough is too dry with flour pockets, add more buttermilk 1 tablespoon at a time. If the dough is too wet, add more flour 1 tablespoon at a time.
Turn dough onto a lightly floured surface and knead 3 or 4 times. Pat or roll out to 1-inch thickness and cut with a floured 3-inch biscuit cutter. Place biscuits 1 inch apart on prepared baking sheet.
Bake at 425°F for 18 to 22 minutes or until golden brown. Melt remaining butter and brush over biscuits. Serve warm.
Notes
Homemade purée: Peel and cut one medium sweet potato into chunks and boil until tender. Drain, mash well and cool completely before using. If using canned purée, I suggest thoroughly patting it dry with a clean towel to remove excess moisture. You'll likely need a bit more flour to offset the additional water content.Pro tip: Keeping the biscuits relatively close to each other on the baking sheet will help them rise vertically.Store in an airtight container at room temperature for up to 3 days.Make ahead the dough, cut into biscuits and wrap in plastic wrap. Store in the refrigerator for up to 48 hours or the freezer for 3 months.