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| Source: Cook's Country, December/January 2010 |
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Time and Temperature:
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Yield:16 biscuits
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| INGREDIENTS: |
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2 1/2 lbs sweet potatoes (4 to 5 medium)
2 tablespoons cider vinegar
2 1/4 cups plus 3 tablespoons flour
7 tablespoons cornstarch
1/4 cup packed dark brown sugar
5 teaspoons baking powder
1/2 teaspoon baking soda
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1 1/2 teaspoons salt
8 Tbsp unsalted butter, cut into 1/2-inch pieces and chilled; plus 2 tablespoons unsalted butter, melted
4 Tbsp vegetable shortening, cut into 1/2-inch pieces
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INSTRUCTIONS
1. MICROWAVE POTATOES Prick potatoes all over with fork. Microwave on large plate until potatoes are very soft and surface is wet, 15 to 20 minutes, flipping every 5 minutes. Immediately slice potatoes in half to release steam. When cool enough to handle, scoop flesh into bowl and mash until smooth. (You should have 2 cups. Reserve any extra for another purpose.) Stir in vinegar and refrigerate until cool, about 15 minutes.
2. MAKE DOUGH Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, baking soda, salt, chilled butter, and shortening in food processor until mixture resembles coarse meal. Transfer to bowl with cooled potatoes and fold with rubber spatula until incorporated.
3. CUT BISCUITS Turn dough out onto floured surface and knead until smooth, 8 to 10 times. Pat dough into 9-inch circle, about 1 inch thick. Using 2ΒΌ-inch biscuit cutter dipped in flour, cut out biscuits and arrange on prepared baking sheet. Pat remaining dough into 1-inch-thick circle and cut out remaining biscuits.
4. BAKE BISCUITS Brush tops of biscuits with melted butter and bake until golden brown, 18 to 22 minutes. Let cool 15 minutes. Serve. (Biscuits can be stored at room temperature in an airtight container for 2 days.)
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