Buttermilk Sweet Potato Biscuits
Sweet potatoes (Ipomoea batatas) are a delightful ingredient to work with in the kitchen. They are naturally sweet, and are amongst those unique items that can function from main to side to dessert! They are amongst the top sources of Vitamin A . They also are rich in the fiber so critical for good gut health. They are also naturally packed with vitamin B5, riboflavin, niacin, thiamine, and carotenoids as well as delivering anti-inflammatory, anti-diabetic, and anticancer properties.
(Adapted from the Dooky Chase cookbook by Leah Chase)
- 1 tablespoon butter (melted)
- 1 pound cooked sweet potato
- 2 tablespoons maple syrup
- one egg (beaten)
- 4 tablespoons baking powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 3½ cups einka ancient grains flour (or 3 ¼ cups organic, all-purpose flour)
- ½ cup shortening
- 1 cup buttermilk
Preheat the oven to 400°F. Add the butter and the maple syrup to the sweet potato. When the mixture is cool, add the beaten egg and set aside. Sift together the baking powder, baking soda, salt and flour. By hand, work the shortening into the flour mixture in small pieces. Add the buttermilk to the sweet potato mixture and combine thoroughly. Add the liquid to the flour mixture and gently combine into a loose dough. Place the dough on a well-floured surface and gently roll out until approximately ½ inch in height. Using a biscuit cutter or other round, cut the biscuits and place on an ungreased cookie sheet. Cook until lightly browned, 15 to 20 minutes. Remove and enjoy!