Sweet Potato Biscuits

Let's Cook

1. Step 1.

   Preheat the oven to 400°F. Wrap the sweet potatoes in aluminum foil and bake for 1 hour, until soft on the inside. Let them cool until you can easily handle them, then peel the skins and break the flesh into 1-inch chunks. You should have about 2 cups. Set aside.

2. Step 2.

   In the bowl of a stand mixer fitted with the paddle attachment, combine 6½ cups flour, 3 tablespoons sugar, 2 tablespoons plus 2 teaspoons baking powder, 1 tablespoon kosher salt, and 1½ teaspoons baking soda. Mix on low speed until combined. Increase speed to medium-low and add 1½ cups (3 sticks) diced chilled unsalted butter, mixing until the butter pieces are the size of small peas.

3. Step 3.

   Add the sweet potato chunks to the mixer and mix briefly. With the mixer running on low, pour in 1½ cups chilled buttermilk and mix just until blended. Do not overmix; the dough will be shaggy with bits of unincorporated dry ingredients.

4. Step 4.

   Increase the oven temperature to 450°F. Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll it into a 1½-inch-thick circle. Cut out 12 biscuits using a 3-inch cutter, dipping it in flour between cuts. Do not twist the cutter, as this seals the sides and prevents rising.

5. Step 5.

   Arrange the biscuits on two baking sheets. Brush the tops with 2 tablespoons melted butter. Right before baking, reduce the oven temperature to 425°F. Bake until golden brown on top, 22 to 25 minutes, rotating the sheets halfway through.