Miss Pet’s Sweet Potato Biscuits Autumn's Delight: https://www.newsbreak.com/doc-lawre

It’s Autumn at last and as the season changes, so do our appeties and preferences. This is picnic and tailgating season. These sweet potato biscuits are a tender, fluffy nod to the autumn harvest. A touch of cinnamon and brown sugar elevates the flavor, making them ideal for breakfast or a tailgating side. The key to their lightness is using cold butter and not overworking the dough.

Sweet Potato Biscuits

Ingredients

2 ½ cups all-purpose flour

1 tbsp baking powder

½ tsp baking soda

½ tsp fine salt

2 tbsp light brown sugar, or to taste

8 tbsp (1 stick) cold unsalted butter, cubed

1 cup mashed, cooked sweet potato, cooled

¾ cup cold buttermilk

Melted butter or heavy cream, for brushing

Instructions

Prepare the oven and pan. Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and brown sugar.

Cut in the butter. Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry blender, cut the butter into the flour until it resembles coarse crumbs or small peas.

Add the wet ingredients. In a separate bowl, whisk together the mashed sweet potato and cold buttermilk. Add the wet mixture to the dry ingredients and stir gently with a fork or your hands just until a shaggy dough begins to form. Do not overmix.

Shape the biscuits. Turn the dough out onto a lightly floured surface. Fold the dough over itself 3 to 4 times to create layers, then gently pat it into a rectangle or circle about ¾-inch thick.

Cut and bake. Using a biscuit cutter, cut out the biscuits. Press the cutter straight down and do not twist, which can seal the edges and prevent a good rise. Place the biscuits on the prepared baking sheet, with their sides touching if you want soft sides, or an inch apart for crispier edges.

Finish and serve. Brush the tops of the biscuits with melted butter or heavy cream. Bake for 12 to 15 minutes, or until golden brown. Serve warm.

Sweet Potato Biscuit Salute

A warm and earthen orange hue,

A tender crumb, a flavor new.

The golden root, a sweet surprise,

Reflecting autumn in its guise.

The air grows crisp, the sun descends,

As harvest season truly mends.

The dough is worked with careful hand,

The finest biscuits in the land.

With butter melting, rich and gold,

A cozy story to be told.

A gentle spice, a subtle sweet,

The perfect, satisfying fall treat.

~Doc Lawrence