Sweet Potato Biscuits

Tried a new recipe today that I got off the internet. Sweet potato biscuits. They turned out a little dry, but pretty yummy. Thought I would share the recipe:

1 3/4		cups all-purpose flour, plus more for kneading and shaping
2		tablespoons light-brown sugar
2 1/2		teaspoons baking powder
1		teaspoon salt
1/2		teaspoon baking soda
6		tablespoons chilled unsalted butter, cut into pieces, plus 1/2 tablespoon melted butter and more for pan
		1 small can sweet potato chunks (mashed)
1/3		cup buttermilk 1 tsp vanilla 1/2 tsp cinnamon
		1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining. In a small bowl, whisk together sweet potatoes, buttermilk, vanilla and cinnamon; stir quickly into flour mixture until combined (do not overmix).
		2. 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 1/4 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).
		3. Bake the biscuits: Preheat oven to 425°, with rack on lower shelf. 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.

Just for kicks: Mix 1 TBS honey with 1/4 cup margarine. Top biscuits with butter. Delicious!

Happy Thursday!