Sweet-Potato Biscuits

Ingredients

• 1 1/2 cups peeled and diced sweet potatoes
• 3 tablespoons maple syrup (divided use)
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1 1/2 tablespoons baking powder
• 16 tablespoons cold unsalted butter (divided use, 2 sticks)
• 2 eggs
• 1/4 cup heavy cream
• 2 tablespoons grated orange zest
• buttermilk

Directions

1. 1

   Preheat oven to 425 degrees.

2. 2

   Toss sweet potato with 1 tablespoon maple syrup; place in small ovenproof dish and bake until tender, about 15 minutes.

3. 3

   Remove from oven and cool.

4. 4

   Sift flour, salt, baking powder and sugar into a large bowl.

5. 5

   Cut 10 tablespoons ( 1 stick plus 2 tablespoons) into pieces and, using a fork, cut into flour mixture; set aside.

6. 6

   In another bowl, whisk eggs, cream, orange zest and 2 tablespoons syrup; set aside.

7. 7

   With a fork, add sweet potatoes to flour mixture, followed by egg and cream mixture and just enough buttermilk to form a soft, slightly sticky dough.

8. 8

   Mix until ingredients are just incorporated. Overmixing will toughen the biscuits.

9. 9

   Let dough rest for a few minutes before turning it out onto a floured work surface.

10. 10

    Roll out dough with a floured rolling pin to 3/4-inch thickness.

11. 11

    Cut out as many 2-inch rounds as possible with a cookie or biscuit cutter dipped in flour. (Do not twist cutter.).

12. 12

    Transfer to an ungreased baking sheet.

13. 13

    Bake for about 6 minutes, then rotate sheet for even browning.

14. 14

    Bake until crusty and golden brown, another 6 to 8 minutes.

15. 15

    While biscuits are in the oven, melt the remaining butter to brush on the tops are finished.