A cup of mashed sweet potato adds bright color, moisture, and earthy sweetness to buttery biscuit dough. You begin by grating a stick of frozen butter, then tossing the shreds in a mixture of flour, baking powder, sugar, baking soda, and a bit of salt. Moisten this with the sweet potato mash diluted with milk. Form the dough, knead it slightly (for tender, fluffy biscuits, less handling is the golden rule), and roll out. Cut out the biscuits, then bake in a hot oven. Split and butter, serve along our Jambalaya recipe, or cool and fill with Virginia ham for a scrumptious country sandwich.
This recipe makes large biscuits; feel free to cut them smaller.