Sweet Potato Buttermilk Biscuits

kitchenistadiaries.com

SunSeekingNomad

2 cups mashed sweet potato, preferably Garnet Yams

1 cup buttermilk, more as needed

½ cup light brown sugar

2 tsp apple pie spice

½ tsp black pepper

2 large eggs

5 cups (600 grams) White Lily flour, plus additional flour for your work surface*

2 tbsp baking powder

1 tsp baking soda

1 tsp salt, more to taste

1 cup (16 tbsp) unsalted European style butter, chilled and diced into small cubes

½ cup chopped pecans or cooked and crumbled bacon (optional)

Additional melted butter, for brushing biscuit tops and serving

Maple syrup, for serving (optional)

note: Flour should not be self-rising. White Lily is available in the south and online for purchase. Alternatively, substitute equal portions of cake flour and regular all-purpose flour. I prefer to measure by weight for accuracy when possible, but if you don't have a scale use the 5 cup volume measurement.

Active Time: 20 minutes

Directions at kitchenistadiaries.com

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