2 cups all-purpose flour
2 tablespoons brown sugar
2 1/2 teaspoon baking powder
1 teaspoon salt
6 tablespoons chilled unsalted butter
1 cup chilled sweet potato puree (read: peeled, boiled, and pureed sweet potatoes)
1/3 cup low-fat buttermilk
To make the dough:
In
a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 Tbs
light-brown sugar, 2 1/2 tsp baking powder, 1 tsp salt, and 1/2 tsp
baking soda. With a pastry blender or two knives (or not-too-warm
fingers), cut in 6 Tbs chilled unsalted butter, cut into pieces, until
mixture resembles coarse meal, with some pea-size lumps of butter
remaining. In a small bowl, whisk together 3/4 cup chilled sweet potato
purée and 1/3 cup buttermilk; stir quickly into flour mixture until
combined (do not overmix).
To 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).
Baking the biscuits:
Preheat oven to
425°, with rack on lower shelf. Butter or spray an 8-inch cake pan.
Arrange biscuits snugly in pan. Brush with 1/2 Tbs melted butter. Bake
until golden, rotating once, 20 to 24 minutes.
--Adapted from Martha Stewart