I love these with soup
- Carbohydrate 10.76215 g
- Cholesterol 0 mg
- Fat 0.07578125 g
- Fiber 0.213237503759563 g
- Protein 0.77380625 g
- Saturated Fat 0.01203125 g
- Serving Size 1 1 Serving (28g)
- Sodium 189.98825 mg
- Sugar 10.5489124962404 g
- Trans Fat 0.025 g
- Calories 46 calories
Step-by-step
- Preheat the oven to 450 degrees F.
- Sift together flour, sugar, baking powder and salt. In a separate, large bowl, mix the sweet potatoes and butter. Add the flour mixture to the potato mixture and mix to make a soft dough. Then add milk a tablespoon at a time to mixture and continue to cut in. Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth. Roll the dough out to ½-inch thick and cut with a biscuit cutter. Place the biscuits on a greased pan and coat tops with melted butter. Bake for about 15 minutes. (Watch your oven: If the biscuits are browning too fast, lower the temperature.)
The Danger of Overworking the Gluten
Working the dough too aggressively leads to dense, tough baked goods instead of flaky layers. Handling flour lightly on the board retains the pockets necessary for expansion. When incorporating the dry components into the mashed potatoes and softened butter, stop mixing the moment the mass holds together. Sifting dry ingredients evenly distributes the four teaspoons of leavening agents so pockets of bitterness do not form.
Managing Moisture and Dairy Control
Sweet potatoes vary wildly in water content, meaning the two tablespoons of milk must be added incrementally rather than poured all at once. Observing the dough consistency dictates how much liquid is truly required to achieve a soft texture without turning the mixture into a sticky paste. Adjusting moisture gradually prevents structural collapse during the high-heat bake.
High-Heat Baking Mechanics
Preheating the chamber to 450 degrees Fahrenheit triggers immediate steam production from the butter and moisture in the potato, lifting the structure rapidly in the first five minutes. Brushing melted fat on the exterior before baking aids browning reactions via milk solids. Monitoring the coloration closely at the fifteen-minute mark prevents scorching, allowing adjustments if uneven hot spots appear in the oven.
