Sweet Potato Biscuits
We love making homemade biscuits around our house. Whenever I see a biscuit recipe that sounds interesting, I try it. This one came to me from the Old Forester Bourbon distillers, and before I even made it I knew it would be great. Sweet potato biscuits!
- 2 1/2 cups self-rising flour
- 1 stick butter, softened
- 1/4 cup brown sugar
- 1 1/4 cup milk
- 1 1/4 cup cooked, mashed sweet potatoes
- 1/4 cup Old Forester Bourbon (or your favorite brand)
Preheat the oven to 450 degrees.
1. In a bowl, cut 6 Tbs of the butter into large pats . Stir them into the flour until they disappear.
2. In a second bowl, combine the brown sugar, milk, mashed sweet potatoes, cinnamon and bourbon. Whisk until completely blended.
3. Pour the dry flour into the milk-sweet potato mixture. With a kitchen fork, stir just until most of the flour is wet. With a rubber spatula, working only around the sides of the dough mass, scrape the sides of the bowl and turn the dough a few times. Add a little more milk if more than a little dry flour remains. The dough should be moist but not sticky.
4. With your hands, spread the dough on a floured countertop. Fold it over like a letter into thirds, and roll it out with a rolling pin to about an inch thick.
5. Cut the dough with a biscuit cutter about two inches in diameter. Place the biscuits on a greased pan, spacing them about an inch apart. Put them into the oven, and lower the temperature to 425. Bake until light brown, about 12-14 minutes.
6. While the biscuits are in the oven, melt the remaining butter. Brush the tops of the biscuits with the butter and return to the oven for about a minute.
Makes 18-24 biscuits. They can be served hot out of the oven, or just warm in a bread basket.