Sweet potatoes lend these biscuits a subtle sweetness that is contrasted by the heat in the jalapeño butter.
Notes: To make the sweet potato puree, microwave sweet potato on high until soft. about 4 to 5 minutes. Let cool then scoop out 1 cup of flesh. Alternatively, you can roast the sweet potato in a 425°F oven until tender, about 45 minutes.
I found the butter to have the right amount of spice when I used 1 small jalapeño, including the seeds, per stick of butter. If you prefer a less spicy butter, take out the seeds before using.
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- Yield:makes 9 biscuits
- Active time: 25 minutes
- Total time:40 minutes
- For the Biscuits
- 1 cup mashed sweet potato from about 1 large sweet potato (see note)
- 2/3 cup whole milk
- 1 1/4 cups (6 1/4 ounces) all purpose flour
- 1 tablespoon plus 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons cold unsalted butter, diced
- For The Butter
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 small jalapeño pepper, minced
Adjust oven rack to middle position and preheat oven to 450°F. Lightly grease a baking sheet. In a medium bowl, whisk together sweet potato and milk until combined; set aside.
In the bowl of a food processor, combine flour, baking powder, salt, and sugar and pulse to combine. Add butter and pulse until it is the size of peas. 8 to 10 short pulses. Add sweet potato mixture and pulse until just combined.
Flour a clean work surface. Dough will be wet, so use floured hands to gently press it into an 8-inch square. Cut out biscuits and transfer to baking sheet. Roll any scraps into a ball, press out, and cut remaining biscuits. Bake until biscuits are lightly brown on the bottom, about 15 minutes.
While biscuits are cooling, make butter: Stir together remaining stick butter and jalapeño until smooth. Serve alongside warm biscuits.