Emeril's Sweet Potato Bacon Biscuits

Emeril Lagasse, 2003

• Ready In: 28 mins
• Serves: 10
• Yields: 10 biscuits

Ingredients

• 2  cups all-purpose flour
• 2 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup  cold unsalted butter, cut into pieces
• 1  cup  mashed  cooked sweet potato, cooled
• 2  tablespoons  packed light brown sugar
• 5  slices  cooked bacon, drained and crumbled
• 3⁄4 cup buttermilk (or up to 1 cup if needed)

Directions

1. Preheat oven to 425 degrees F.
2. Lightly grease a large baking sheet and set aside.
3. In a bowl; stir together the flour, baking powder, baking soda, and salt.
4. Add the butter and work in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
5. In a bowl; whip the sweet potatoes with the brown sugar until very smooth. Add to the flour mixture and mix in lightly but thorougly with your fingers.
6. Add 3/4 cup of the buttermilk and the bacon and gently work to make a smooth dough, slightly sticky, being careful not to overwork and adding more buttermilk as needed, 1 tsp at a time.
7. Turn out onto a lightly floured surface and pat out into a large rectangle about 1/2-inch thick. Cut into 10 large biscuits and place on the prepared baking sheet.
8. Bake until golden brown and risen, 15 to 18 minutes.
9. Remove from the oven and serve hot with butter.