Sweet Potato Biscuits from Cheryl Day - The Local Palate

Name: Sweet Potato Biscuits from Cheryl Day - The Local Palate
Ingredients: 2 sweet potatoes; 2¼ cups (281 g) cake flour (not self-rising); 6 cups (750 g) unbeached all-purpose flour; 1½ tablespoons fine sea salt; ½ teaspoon freshly ground black pepper; 2 tablespoons plus 1 teaspoon (30 g) baking powder, preferably aluminum-free; 2½ teaspoons granulated sugar; ½ teaspoon (3 g) baking soda; 14 ounces (3½ sticks/397 g) cold unsalted butter, cut into ½-inch (1.5 cm) cubes, plus 4 tablespoons (57 g) unsalted butter, melted, for brushing; 2 to 2½ cups (473 to 592 ml) buttermilk; Flaky sea salt, such as Maldon, for sprinkling; 2-inch (5 cm) biscuit cutter

thelocalpalate.com

This recipe from Savannah baking legend, Cheryl Day, adds mashed roasted sweet potato biscuits, creating a sweet, caramelized flavor.

View Original

Share this recipe:

Ingredients

2 sweet potatoes
2¼ cups (281 g) cake flour (not self-rising)
6 cups (750 g) unbeached all-purpose flour
1½ tablespoons fine sea salt
½ teaspoon freshly ground black pepper
2 tablespoons plus 1 teaspoon (30 g) baking powder, preferably aluminum-free
2½ teaspoons granulated sugar
½ teaspoon (3 g) baking soda
14 ounces (3½ sticks/397 g) cold unsalted butter, cut into ½-inch (1.5 cm) cubes, plus 4 tablespoons (57 g) unsalted butter, melted, for brushing
2 to 2½ cups (473 to 592 ml) buttermilk
Flaky sea salt, such as Maldon, for sprinkling
2-inch (5 cm) biscuit cutter