Sweet-Potato Biscuits

Leslie in Texas's Note:

This recipe comes from the Food Section of a November 19,2008 Houston Chronicle. These would be great with your turkey dinner or with a sliced, baked ham. The recipe is from executive chef David Luna of Shade restaurant, here in Houston.

• Total Time: 44 mins
• Prep Time: 30 mins
• Cook Time: 14 mins

Ingredients:

Yield: 24 biscuits

• 1 ½ cups peeled and diced sweet potatoes
• 3 tablespoons maple syrup (divided use)
• 3 cups all-purpose flour
• ¾ teaspoon salt
• ½ teaspoon sugar
• 1 ½ tablespoons baking powder
• 16 tablespoons cold unsalted butter (divided use, 2 sticks)
• 2 eggs
• ¼ cup heavy cream
• 2 tablespoons grated orange zest
• buttermilk

Directions:

1. Preheat oven to 425 degrees.
2. Toss sweet potato with 1 tablespoon maple syrup; place in small ovenproof dish and bake until tender, about 15 minutes.
3. Remove from oven and cool.
4. Sift flour, salt, baking powder and sugar into a large bowl.
5. Cut 10 tablespoons ( 1 stick plus 2 tablespoons) into pieces and, using a fork, cut into flour mixture; set aside.
6. In another bowl, whisk eggs, cream, orange zest and 2 tablespoons syrup; set aside.
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. Mix until ingredients are just incorporated. Overmixing will toughen the biscuits.
9. Let dough rest for a few minutes before turning it out onto a floured work surface.
10. Roll out dough with a floured rolling pin to 3/4-inch thickness.
11. Cut out as many 2-inch rounds as possible with a cookie or biscuit cutter dipped in flour. (Do not twist cutter.).
12. Transfer to an ungreased baking sheet.
13. Bake for about 6 minutes, then rotate sheet for even browning.
14. Bake until crusty and golden brown, another 6 to 8 minutes.
15. While biscuits are in the oven, melt the remaining butter to brush on the tops are finished.