savor — guide to food & dining on the azalea coast
83
Sweet Potato Biscuits with Maple Butter
Serves 8
Ingredients
1 ¾ cups All-purpose flour
2 tablespoons Light-brown sugar
2 ½ teaspoons Baking powder
1 teaspoon Salt
½ teaspoon Baking soda
6 tablespoons Chilled unsalted butter
¾ cup Sweet potato purée
1/3 cup Buttermilk
Method
In a large bowl, whisk together flour, sugar, baking powder, salt
and baking soda. With a fork, cut in butter until mixture resembles
coarse meal with some lumps of butter remaining. In a small bowl,
whisk together sweet potato puree and buttermilk. Stir quickly into
flour mixture until combined. Do not over mix.
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 ¼ cup additional
flour.) Shape into a disk and pat to an even 1-inch thickness. With
a 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.)
Bake the biscuits
Preheat oven to 425 degrees. Butter an 8-inch cake pan. Arrange
biscuits snugly in pan (to help them stay upright). Brush with
melted butter. Bake until golden, rotating once, 20 to 24 minutes.
Maple butter
Ingredients
1 lb Butter, unsalted
¼ cup Brown sugar
½ cup Maple syrup
Method
Bring butter to room temperature. Mix all ingredients and fill a
pastry bag, piping any shape or into any bowl.
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