From A-Z cookbook. Makes 16-20 small stacks. Recipe contains dairy.
Ingredients:
- 2 Cups flour
- 2 t. baking soda
- 1 t. baking powder
- 1 t. salt
- 1 t. minced rosemary
- 6 T. fozen unsalted butter
- 1 Cup cold, mashed baked sweet potato
- about 3/4 Cup buttermilk, divided
- softened butter (optional)
- thin-sliced ham and/or 1 roasted sweet pepper, peeled and sliced
Steps:
- Heat oven to 400 degrees.
- Whisk flour, baking soda, baking powder, salt and rosemary in a bowl. Cut frozen butter into small pieces with sharp knife. Cut butter into flour mixture with a pastry cutter until the butter pieces are no larger than small peas.
- Using a light touch, work in mashed sweet potatoes with your fingers. Stir in 1/2 cup buttermilk. Add just enough additional buttermilk to make a slightly sticky dough.
- Dump mixture onto floured surface and knead lightly for a minute. Shape mixture into a round about 3/4 inch thick. Use a 2-inch biscuit cutter to cut rounds (do not twist the cutter, just cut straight down the dough).
- Place biscuits on ungreased baking sheet. Gather up any scraps and cut out more biscuits. Bake until risen ad light brown, about 15 minutes. Let cool just a few minutes, then split them open horizontally and spread with softened butter. Insert a small folded slice of ham and/or roasted red pepper strip between the halves. Serve immediately.
