- 2 cups whole wheat pastry flour
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, chilled
- 1 cup buttermilk or sour milk
- 1 cup mashed or pureed sweet potatoes
- 1 tablespoon honey
Yields 20 biscuits
1. Preheat oven to 425°F. Grease a baking sheet; set aside.
2. Sift the flour, baking powder, and salt into a medium bowl. Using a pastry blender or two knives, cut the butter into the flour mixture until the mixture looks like coarse meal.
3. In a separate bowl, mix together the milk, sweet potatoes, and honey. Pour into the flour mixture and stir with a fork until the mixture just comes together. Turn the dough out onto a floured work surface and knead, using a light touch, until the dough is fairly smooth. Use a little more flour if the dough is too sticky; a short and gentle kneading will give you the most tender biscuit. Pat the dough out to ¾ to 1 inch thick. Cut with a 2-inch biscuit cutter or the rim of a drinking glass and transfer to the prepared baking sheet. Gather up the scraps and repeat to use up all the dough.
4. Bake for 15 minutes, until just golden. Serve hot.
Excerpted from Bread by Mother Earth News: Our Favorite Recipes for Artisan Breads, Quick Breads, Buns, Rolls, Flatbreads, and More. By Mother Earth News. Edited by Karen K. Will. Voyageur Press, 2015.